These burgers are quite fragile until after they are baked, so use extra care when flipping them for the first time. I found it works best if I let them rest out of the oven for at least 5 minutes before trying to loosen them from the pans. Use high-quality nonstick baking sheets for this recipe or line your baking sheets with silicone liners or parchment paper.

　　

Ingredients

Makes 14 to 15 burgers

　　4 cups water

　　1 onion, finely chopped

　　3 stalks celery, finely chopped

　　1/4 cup low-sodium soy sauce

　　2 teaspoons onion powder

　　2 teaspoons garlic powder

　　1/2 teaspoon freshly ground black pepper

　　3 cups rolled oats (not quick-cooking)

　　12 ounces mushrooms, finely chopped

　　1/2 cup white whole wheat flour

　　

Step 1

Place the water in a large pot with the onion, celery, soy sauce, onion powder, and garlic powder. Bring to a boil, reduce the heat, and simmer for 5 minutes. Stir in the oats, mushrooms, and flour and cook 5 minutes longer. Transfer to a bowl and chill for at least 1 hour, preferably longer.

　　

Step 2

Preheat the oven to 350°F.

　　

Step 3

Shape the mixture into burger-sized patties and place on the baking sheets. Bake for 15 minutes. Remove from the oven and let rest for 5 minutes. Carefully flip over and bake 10 more minutes.

　　

Step 4

Before serving, place the baked patties on a nonstick griddle and grill for about 7 minutes on each side, until browned. Serve on buns with topping of your choice.

　　From The Healthiest Diet on the Planet © 2016 by Dr. John McDougall.Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.