I’ve made tons of meatless burgers since becoming a part-time vegan, and they’re always better than store-bought. Almost as convenient too: Just double or triple the batch and freeze the burgers on a wax paper–lined tray until solid; then wrap them up and keep them frozen for a rainy day. You could also have them on a whole-grain bun.
1 cup rolled oats (not quick-cooking or instant)
2 (or more) garlic cloves
1 pound mushrooms (like cremini or button), trimmed and halved
½ cup pecans (or any other nut you like)
2 teaspoons chili powder
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons vegetable oil
3 tablespoons fresh lemon juice
8 cups torn lettuce or other salad greens
2 tomatoes, cut into wedges
½ large red onion, sliced into thin rings
Put the oats in a food processor and let the machine run until they’re ground to a coarse meal, about 1 minute. Transfer them to a large bowl.
Pulse the garlic in the food processor (no need to wash it first) until the cloves are broken up a bit, then add the mushrooms. Pulse until the mixture is finely chopped but not pureed. Add the mushrooms and garlic to the bowl with the oats. Put the nuts in the food processor (again, no need to wash it) and let the machine run until they’re ground to a thick paste, adding water a teaspoon at a time if necessary just to let the machine do its job; be careful not to make the mixture too wet. Scrape the nut butter into the bowl with a rubber spatula.
Add the chili powder, salt, and pepper and stir with the spatula, pressing and folding as you work until the ingredients are distributed evenly. Refrigerate the mixture for 10 minutes, then make four patties.
Put the oil in a large skillet (preferably nonstick or cast-iron) over medium heat.When…