Place all of the ingredients into a large bowl, season with salt and pepper for taste and mix well. Chill in the fridge for at least 20 minutes to allow the oat bran to soften up. Alternatively leave in the fridge overnight. Once the mix is ready, separate it into eight balls and shape the patties. You can use a burger press to save time and make the patties more even. Clingfilm the burgers you won’t be cooking for later - they'll keep in the freezer for up to a month.
Fry on a frying pan on medium heat for 20 minutes in total (10 minutes per side) until golden. Alternatively you can bake the burgers in the oven at 200 ºC 392 ºF fan uncovered until cooked through. The burgers can also be cooked on a grill and served in buns.
2 pounds ( 1kg ) chicken, beef or pork mince
3 egg yolks
2 oz ( 60g ) steel cut oats
pepper and salt
200 Calories per burger
1Combine ground meat, ground oats and egg yolks in a bowl. Season and add olive oil. And mix well.
2Let set for 30 minutes in the fridge (it allows the oatbran to soften)
3Make burger patties of your preffered size. Freeze anything you won't be using on the day.
4Bake in the oven at 200 ºC / 392 ºF fan uncovered for 20 min (flip in the last 10 min)until cooked through. Can be cooked from frozen.