One of our favorite places to go out to eat around here is actually in downtown Chicago at the very well known vegetarian paradise, Chicago Diner. Everything on the menu is vegetarian & a lot of it vegan. They have every bit of comfort food you can imagine from Biscuits and Gravy to Philly Cheese Steaks and everything in between. The bakery has some of the most delicious vegan treats I have ever tasted and they make shakes with Temptation vegan ice cream that pleases even the most mainstream of eaters. We crave it. Because it is about an hour away, we don't get there too often so I was super pleased when I came across this recipe the other day in an old Vegetarian Times article for Chicago Diner Burgers. In an effort to stop buying things in boxes, I planned on making a big batch of veggie burgers to freeze for those super busy nights when cooking isn't really an option. This recipe pleased everyone in the house. My son exclaimed, "We can never buy gardenburgers again!" My daughter asked for seconds.
Today, I'll share with you this fantastic recipe but if your ever in Chicago,
promise me you'll visit Chicago Diner (check out their menu by clicking this link).
You won't be disappointed.
Chicago Diner Veggie Burger
• 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
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 350F. 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.