Nutty Oat Burgers on Portobello Caps

• Vegetarian
• Gluten free

• Produce

  • 1 Leaf lettuce
  • 1/2 Onion, medium
  • 4 Portobello caps, medium sized
  • 1 Red onion
  • 1 Tomatoes

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Dill pickles
  • 2 tbsp Ketchup
  • 2 tbsp Mayonnaise
  • 2 tbsp Mustard, yellow

• Pasta & Grains

  • 2 cups Quick oats

• Baking & Spices

  • 1 tsp Lawry's seasoned salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1/4 cup Vegetable oil

• Nuts & Seeds

  • 1/3 cup Sunflower seeds
  • 1/3 cup Walnuts, toasted

Found on joeshealthymeals.com

Description

Ingredients

• 4 medium sized portobello caps, stems removed
• 1 tbsp olive oil
• salt and pepper
• 2 cups quick oats
• ⅓ cup toasted walnuts, chopped
• ⅓ cup sunflower seeds
• ½ medium onion, grated
• 1 tsp Lawrys seasoned salt
• ¼ cup vegetable oil
• 2 eggs, beaten
• 2 tbsp mayonnaise
• 2 tbsp yellow mustard
• 2 tbsp ketchup
• Leaf lettuce
• Sliced tomatoes
• Sliced red onion
• Dill pickles

Directions

• Pre-heat oven to 400° F
• Line a sheet pan with parchment and spray the parchment lightly with cooking spray.
• Drizzle olive oil on both sides of the caps and season with a little salt and pepper
• Bake for 15 to 20 minutes until the caps have softened.
• Remove from the oven and keep warm until served
• Mix all the ingredients for the oat burgers in a bowl, let rest 10 minutes, then form into patties.
• Coat the bottom of a skillet with vegetable oil on medium heat and fry both sides of the burgers 3 to 4 minutes until nicely browned.
• Mix the mayonnaise, mustard and ketchup in a small bowl.
• Assemble the open-faced nutty oat burger on a plate with the lettuce, tomato, onion and pickles, and serve with the mayo sauce