|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
1 1/2 c old-fashioned rolled oats
1 c ground walnuts
1 c water
1/4 c tomato paste
No-salt seasoning blend, adjusted to taste, or 1/4 c Dr. Fuhrman's MatoZest
1 c diced onion
3 cloves garlic- minced
6 c finely minced mushrooms
2 t dried basil
1/2 t dried oregano
2 T minced fresh parsley
Freshly ground pepper to taste
2/3 c frozen chopped spinach- thawed
|Directions:||Preheat the oven to 350F. Combine rolled oats and ground walnuts in a bowl. Set aside.
In a small saucepan, whisk together water, tomato paste, and MatoZest or other no-salt seasoning blend. Heat over medium-high heat until boiling. Pour over rolled oats and walnuts. Stir well and set aside.
Heat 2 T water in a saute pan and add onion and garlic. Saute until onion is translucent. Add mushrooms, basil, oregano, parsley, black pepper, and additional water, if needed to prevent sticking. Cover and cook for 5 minutes, or until mushrooms are tender.
In a large bowl, combine sauteed onions and mushrooms, rolled oat/walnut mixture, and spinach. Stir well to combine. With wet hands, shape 1/3 c of mixture into a well-formed burger. Place on a litghly oiled baking sheet and repeat with remaining mixture. Bake for 15 minutes. Turn burgers to bake the other side for another 15 minutes.
Remove from the oven and cool slightly. Serve on small, whole-grain hamburger buns or whole-grain pita bread halves. Top with thinly sliced, raw red onion and no-salt or low-sodium ketchup.