1.Heat 1 teaspoon oil in large nonstick skillet. Add mushrooms, carrots, onions and zucchini; cook over medium-high heat 5 minutes or until vegetables are tender.
2. Transfer vegetables to food processor bowl. Add oats, beans, rice, soy sauce, garlic, pepper, and cilantro or chives if desired.
3. Pulse for about 20 seconds or until well blended. Divide into eight ½-cup portions. Shape into patties between waxed paper.
4. Refrigerate at least 1 hour or until firm.
5. Heat remaining 2 teaspoons oil in same skillet over medium-high heat. Cook patties 3 to 4 minutes on each side or until golden brown.
6. Serve on buns with toppings, if desired.
3 tsp vegetable oil, divided
1 cup sliced mushrooms
1 cup shredded carrots (about 2)
3/4 cup chopped onion (about 1 medium)
3/4 cup chopped zucchini (about 1 small)
2 cups Quaker oats
1 can kidney beans, rinsed and drained
1 cup cooked white or brown rice
2 tsp soy sauce or 1/2 tsp salt
1 tsp minced garlic
1/8 tsp Black pepper
1/2 cup chopped fresh cilantro or chives (optional)
Hamburger buns and toppings (optional)
Draw your inspiration from the power of oats!
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