Ra-da-tat-tat and a-stomp-stomp-stomp.

An empty oatmeal can turned drum … ammunition to effectively annoy every single one of my four older sisters, no doubt. Perhaps I managed to recruited a cat or two to join my drills.

Next Monday, October 29th, is National Oatmeal Day. Aside from the almost endless ways to reuse canisters, oats are an old friend in the barn and kitchen, as well. From livestock feed and breakfast tables, to cookies and treats, it’s about the oldest ingredient in the cupboard. We all know how hearty it is, but did you know it was high in fiber, and actually works to lower your LDL “bad” cholesterol? According to an Oct. 7, 2016 article in Science Daily it does just that and more. 

Aside from a traditional oatmeal breakfast, what else can you do with oats?

• Have dry skin, or itchy eczema? Oatmeal is a very effective moisturizer. I used to combine it with dried lavender flowers in a little sachet, to bathe my infant daughter who had sensitive skin. People even make moisturizing facial masks from oats. 
• Soaking in an oatmeal bath is a time-honored treatment for the itch of a poison ivy rash, and can also help soothe a sunburn.
• Uncooked oats will absorb odors in the fridge and other places around the house. Afterward, you can reuse the oats for scrubbing a cast iron pan.
• Mix oats into ground beef, turkey, or venison when making burgers. You’ll stretch your grocery dollars and add more dietary fiber to the meal. Adding 1 cup of oats per 1 pound of meat is a good ratio; try starting with ½ c./lb. (and work your way up) if you don’t want your family to notice a big difference in the texture of the burger.

While the internet is full of oatmeal breakfast recipes, today I’d like to share something a little different. It’s a favorite of mine, for a homemade vegetarian oatmeal burger. They’re easy to prepare, and if you’re looking for a quick meatless meal, these are a great option. (I’ve been told they taste similar to traditional meatloaf.)

Vegetarian Oatmeal Burger

Makes roughly 12 patties.

Ingredients:

• 3 c. uncooked oats (doesn’t really matter if they are rolled oats, oatmeal, or quick oats; they all work)
• 1 can (10.5 oz) of condensed cream of mushroom soup
• ¼ c. oil
• large onion (sautéed)
• ½ c. pecan meal (easy to find at a health food store, or you can make your own by using a food processor on “pulse” to grind pecans until they form a texture like corn meal … just don’t over-process them or you’ll be eating pecan butter sandwiches!)
• 1 tsp. Bragg’s Liquid Aminos or a soy sauce of your choice
• 2 eggs
• 1 envelope of Lipton Onion Soup mix

Directions:

Sauté your onion, combine all your ingredients in a medium-sized bowl, and mix well. Form into walnut-sized balls and flatten into a patty as you fry them in a bit of oil. Flip and continue cooking until the patties are well-browned on both sides.Serve them on a bun for burgers; they can be frozen as well. I like to make a double batch and keep extras in the freezer to pull out during the week. 

If you’d rather make an entrée to serve with other sides, place the patties in a casserole dish and cover with a gravy of your choice. I like mine with mushroom gravy; making it can be as simple as opening another can of condensed cream of mushroom soup, mixing with half a can of water, and pouring it over the patties. Pop it into a 400° oven for 20 minutes and you’re done.

Happy trails, friends! Hope you enjoy reinventing a traditional food into some new healthy habits!

 

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Bridgitt's Oatmeal Burgers

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