Big Bertha

Photo by Gerik

“You just have to try it!” my friend Bonnie said.  So after she left I opened up my laptop and typed in “Big Bertha Burger”.  What a surprise, the recipe looked very tasty.  Also it’s a recipe from the well known CHIP (Coronary Health Improvement Project) program (http://www.sdachip.org), so I tried it.

I’m mostly vegetarian in the foods I eat and I’m also concerned about eating healthy so this recipe looked really good to me on all points regardless of the images that my mind came up with as I read the words “Big Bertha”.

The first batch was made exactly like the recipe says and yes, they were very good but so small on the bun that I wanted to scream “Where’s the beef!”  It was time to revamp the recipe to suit my family and lifestyle.  So here goes!

The first change I made was to enhance the flavor a bit.  I used quick oats (for the little people in our house) and added extra nutritional yeast, dried chopped onions for more concentrated onion flavor and fresh parsley.  For looks, I cleaned up a large tuna can to shape the burgers into a size that would fit my burger buns.  I cut a piece of foil to fit the bottom of the can so the formed patty would come out easy.  And there you have it!

This recipe makes 15 large stick-to-the-ribs burgers that are just as delicious eaten fresh as those frozen for a later date.  It’s vegetarian, vegan and chocked full of good for you ingredients so give it a try.  Those meatless Mondays will never be the same!

Big Bertha Burger
~Adapted from CHIPS
Makes 15 large burgers

½ c Braggs Aminos (or low sodium soy sauce)
½ c. nutritional yeast flakes
2 T canola oil
1 T. flaxseed meal
1 T. dried sweet basil
2 garlic cloves, minced
1 large onion, finely chopped
1 tsp. ground coriander
1 tsp. dried sage
1 cup chopped nuts (cashews, walnuts, or pecans)
⅓ c. dried chopped onions, crushed in hand
4 cups water

4 cups quick oats

Place the first list of ingredients in a large sauce pan and bring to a low boil on a med. heat.  Take off heat and stir in the oats until blended.  Cover and let set until the mixture is cool enough to handle.

Cut a piece of foil to fit the inside bottom of a large tuna can.  Uncover the burger mixture and mix in the fresh parsley – probably best with your hands.  Don’t mix too much.

Use a #12 scoop (1/2 cup) to portion the burger mixture into the tuna can and press down firmly.  Slid a paring knife around part of the burger to loosen and tip out the burger and place on a greased cookie sheet.  Reuse the foil insert.

Bake burgers in a 375 degree oven for 25 minutes on each side. Cool first if you plan to freeze them.  I usually slip a piece of wax paper between the burgers as I wrap them for freezer storage.  Heat in the microwave, covered.