Big Bertha Burger

Big Bertha Burger
Yield: about 18 burgers


4 cups Water
1/2 cup Braggs Liquid Aminos (or low-sodium soy sauce)
1/4 cup Nutritional Yeast Flakes
2 TB light oil
1 TB flaxseed meal
1 TB dried sweet basil
2 Garlic cloves, pressed
1 large Onion, finely chopped
1 tsp ground Coriander
1 tsp dried Sage
1 cup chopped Cashews, Walnuts or Pecans
4 cups rolled (or quick) Oats


Instructions:
1.  Place the ingredients in the order given above in a 3-quart pan.
2.  Place it on medium-high heat and bring the water to a boil.
3.  Quickly stir in the oats and remove from heat.
4.  Cover and set aside to cool (usually takes a couple hours).
5.  Preheat oven to 375 degrees.
6.  Form oat mixture into 3-inch round patties and place on oiled baking sheets.
7.  Bake for 25 minutes on each side.
8.  Serve with whole wheat buns, vegan mayonnaise, lettuce, and slices of onion, tomato and pickles.


TIP:  To shape the round burger patties, use the lid of a large-mouth canning jar.  Fill and pat the burger mixture into the lid and then push the lid through the ring onto baking sheet.