A little over a week ago, I shared a recipe from The New Laurel’s Kitchen by Laurel Robertson, Carol Flinders, and Brian Ruppenthal for Walnut Oatmeal Burgers. Last night I prepared that recipe once again, and this time I have a picture for you:
It amazes me that oatmeal and walnuts can yield a beef-like texture, but it’s true. I used some of the cooked ‘burgers’ to prepare a spicy vegetarian chili mixture. This would be delicious as part of a nacho dip with tortilla chips. To one-half of the cooked Walnut Oatmeal Burger recipe, I added:
- a 14.5 ounce can of diced tomatoes and
- 8 ounces of La Victoria Thick’n Chunky Salsa Verde
and simmered a bit to blend flavors. This recipe gets the taste-test approval of my 12 year old son, so that’s telling you something. Do try it, if you’re interested in a fresh, inexpensive meat alternative.
