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Chicago Diner Burgers

Vegetarians in the Windy City flock to the Chicago Diner for burgers that have a truly meaty taste. We added a step—baking them in the oven—and grilled them on foil so they would get a smoky taste without sticking to the grill. …

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Vegetarians in the Windy City flock to the Chicago Diner for burgers that have a truly meaty taste. We added a step—baking them in the oven—and grilled them on foil so they would get a smoky taste without sticking to the grill. 

Servings
SERVING

Ingredients

  • 3 stalks celery, diced (about 1 1/4 cups)
  • 1 small onion, diced (about 1 cup)
  • 1/4 cup low-sodium soy sauce
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 1/2 tsp. ground black pepper
  • 3 cups old-fashioned rolled oats
  • 12 oz. mushrooms, finely chopped
  • 1/2 cup whole-wheat flour

Preparation

1. Bring 4 cups water, celery, onion, soy sauce, onion powder, garlic powder and pepper to a boil in pot over high heat. Reduce heat to medium and simmer 5 minutes. Stir in oats, mushrooms and flour, and cook 5 minutes more. Transfer to bowl, and chill.

2. Preheat oven to 350°F. Coat baking sheet with cooking spray. Shape mixture into patties, and bake on prepared baking sheet 15 minutes. Flip, and bake 10 minutes more. Cool.

3. Heat grill to medium-high. Place foil on grill, and coat with cooking spray. Grill burgers on foil 7 minutes per side. Serve with Red Pepper Aioli.

Nutrition Information

  • Serving Size Serves 8
  • Calories 175
  • Carbohydrate Content 32 g
  • Cholesterol Content 0 mg
  • Fat Content 2 g
  • Fiber Content 5 g
  • Protein Content 9 g
  • Saturated Fat Content 0 g
  • Sodium Content 289 mg
  • Sugar Content 3 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g