Yield: 5-6 hefty patties
2 C. quick oats
½ C. chopped nuts (walnuts or pecans are suggested)
3 eggs (or equivalent egg substitute)
1 small onion, chopped finely
1 rib celery, chopped
1 small carrot, chopped finely
¼ C. parsley, fresh or flakes
2 cloves fresh garlic, minced
OR
¼ tsp. garlic granules or powder
2 T. dried chives (optional)
¼ tsp. rubbed, dried thyme or marjoram (optional)
Salt to taste
2 T. canned milk (or cool water)
3 C. very hot, rich, tasty broth
When salting to taste, don't forget to take into account the saltiness of the broth or gravy you choose!
Mix all dry ingredients together. Add eggs and milk or water to moisten. Form into patties and fry over moderate heat until just golden brown. (Remember, fresh garlic burns easily, so mind the heat!)
Pour about 2 cups of broth over the patties; cover and simmer gently approximately 15 minutes. Check to be sure the patties haven't gone dry, and either turn the patties or spoon a little broth over each one.
If necessary, add some of the remaining broth. Replace cover and simmer another 15-20 minutes.
After the patties have steamed for at least 30 minutes, if you find that too much liquid remains in the pan, turn up the heat and remove the lid to reduce the liquid to the desired quantity and consistency. If you prefer, you can remove the patties and add a little cold-water-flour or cold-water-corn-starch mixture, and make a gravy to serve over the burgers.
Serve plain or as a sandwich. My folks like these with barbecue sauce. I like 'em with ketchup or what have you. Some people like them on a bun, like a burger, and others don't. Suit yourself. =)
Note: You can use diluted tomato sauce (maybe adding some chopped onions and celery leaves) or diluted brown-gravy mix instead of broth. Whatever you use should be quite thin, slightly salty, and very flavorful -- something you wouldn't mind drinking by itself. These patties depend upon the seasonings of the broth and the nuts for much of their flavor. Otherwise, they just taste like oatmeal with onions in it. Whatever you use, you should make sure that the liquid doesn't boil away before the burgers are done. If that happens, the patties may be dry and tough (and may even scorch). The broth can be flavored with any herb or herb blend you like, instead of thyme or marjoram -- I like marjoram best, for this recipe. You can also add a bay leaf, during the simmer stage, for a slightly different flavor.
For those who are allergic to nuts: Substitute ¼ cup extra oatmeal, cracker crumbs, or wheat germ. The patties' texture will be less desirable.
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