Oat Burgers on Homemade Burger Buns (with Gluten-free Serving Options)
One of our standby summer meals is build your own burger buns. Each family member creates their own bun with their favorite fixings, so everyone gets their burger just the way they like it. We have been using our recipe for Oat Burgers for many years and we love how simple it is.
Our plant-based, gluten-free oat burger patty is a larger recipe, as I like to make extra and freeze some for another time. The homemade bun takes these burgers up a notch—but we’ve included easy, gluten-free serving options to make sure everyone finds welcome in this family favorite recipe.
Whether you serve our oat burgers on a homemade bun, or in an organic gluten-free corn tortilla, be sure to top them with fresh, ripe tomato slices, crunchy sprouts, crisp lettuce, thinly sliced sweet onion, vegan cheese, sliced pickles, and your family’s favorite condiments.
A picnic is always calling. We hope you enjoy these recipes!
Yield: Makes approximately 8 to 10 Burger Buns & 18 to 20 Oat Burger Patties
For the homemade burger buns:
2 ¼ tsp active dry yeast
1 Tbsp coconut sugar
1 2/3 cups warm water
1 Tbsp ground flaxseed
3 Tbsp warm water
4 Tbsp olive oil
2 tsp salt
2 cups One Degree Organics Sprouted Spelt Flour
2 1/4 cups unbleached organic white flour
For the oat burgers:
4 cups water
4 cups One Degree Organics Sprouted Rolled Oats
1/2 cup Braggs Liquid Aminos (or soy sauce)
1/3 cup oil
1 cup pecan or walnut meal (1 cup pecans or walnuts, coarsely processed with part of the recipe’s water)
1 Tbsp ground flaxseeds or whole chia seeds
1/4 cup nutritional yeast flakes
2 tsp garlic powder
1 Tbsp dried basil
2 tsp onion powder (or 1 chopped onion)
1/2 cup sunflower seeds (optional)
1/4 cup sesame seeds (optional)
1 tsp vegan chicken-like seasoning (optional)
1 tsp ground coriander
1 tsp dried sage
For a gluten-free serving option:
1 package (8 to 12) organic gluten-free corn tortillas, or
1 head organic butter lettuce, (whole leaves, carefully separated)
For the homemade burger buns:
Dissolve the yeast and sugar in warm water and let sit until foamy (about 5 minutes).
Mix the ground flax and 3 tablespoons of water together and let sit until the yeast mixture is done.
Add all remaining ingredients together and mix into dough, adding more flour as needed.
Knead for 1 to 2 minutes. Place dough in an oiled bowl and cover with a tea towel and let rise till double in size (approximately 10 – 15 minutes). Then divide the dough into 10 evenly-sized pieces, shape into buns, and place on an oiled baking sheet. Cover and let rise for another 30 minutes.
Bake at 350℉ for 30 minutes. Remove from pan and let cool on wire rack.
For the oat burgers:
Place all ingredients except oats in large pot. Bring to a slow boil, then stir in the oats and remove from heat. Cover and cool until patty mixture is comfortable to handle.
Form patties using a large widemouth mason jar ring. To do this, place a clean mason jar ring on an oiled or parchment-lined cookie sheet with the threads facing down (just like on a jar). Spray or brush the inside of the ring well with oil. Scoop burger mixture into the ring, then spread the burger mixture edge to edge with a spoon. (Your burger mixture will be a similar texture to muffin batter, so it will spread easily). Gently lift off the ring, and move it to the next spot on the cookie sheet, and repeat until your tray is filled, using the mason jar ring over and over. This simple kitchen trick is so easy, kids can have fun helping while making consistent, perfectly formed patties!
Bake oat burger patties 350℉ for 15 minutes on each side, until firm and lightly golden.
To serve, slice open burger buns. If using gluten-free corn tortillas, gently warm before serving (wrap in a clean, slightly damp dish towel and steam in the microwave in a dish with a lid for 1 minute, or until tortillas are flexible). Arrange burger patties and buns (or warmed gluten-free corn tortillas or butter lettuce for wraps) alongside your family’s favorite fresh burger toppings and condiments, so everyone can build their burger just the way they like it.
*Use a smaller mason jar ring to make sliders for smaller hands and appetites! When you make both the burgers and the buns yourself, you control the portion sizes—so you have the power to please everyone at your picnic!
*To freeze remaining oat burger patties for another day, form and bake all the patties first. Let them cool, then stack patties with squares of parchment paper between each to avoid sticking. Transfer to an airtight container or ziptop bag, and freeze for up to 3 months. Having a stack of frozen oat burger patties ready to reheat and eat takes the edge off summer nights where it’s too hot to stand over the stove. This time-saver makes eating a healthy, plant-based, made from scratch meal easy, even on a weeknight. (You can also freeze these before cooking. Form patties and freeze until firm on a cookie sheet before stacking with parchment and freezing. Then bake from frozen as from fresh, adding a few extra minutes if needed to make sure patties are warm in the middle).