Awesome Oat-nut Burgers

This recipe is originally from the recipe section of Dr. Neil Nedley's book, Depression: The Way Out. I've taken out the oil, reduced the soy sauce and doubled the flax, so it's even healthier and more mood boosting than the original! These are yummy on a hamburger bun with your favorite toppings, with Cashew Country Gravy, as "meat"balls for spaghetti dishes, as breakfast sausage patties, or crumbled into casseroles. Use your imagination! This recipe makes a lot, so feel free to cut it in half or in quarters; but they freeze wonderfully, so if you have time, make the whole batch.

4 cups water
6 Tbs low sodium tamari or soy sauce
1/4 cup nutritional yeast flakes
2 Tbsp flaxseed meal
1 Tbsp dried sweet basil
2 tsp garlic powder
2 tsp onion powder
1 tsp Vegetarian Express beef-style seasoning
1 tsp coriander
1 tsp dried sage or savory
1 tsp liquid smoke
1 cup walnuts or pecans, finely chopped (your blender or food processor will do this for you very well)
4 cups rolled oats

Combine all ingredients except the rolled oats in a large pot over medium heat in the order given. Bring to a boil; add oats, stir well, and remove from heat. Allow mixture to cool, then form them into the shape and size you want. For burgers, a measuring cup (1/3 cup is a good size) works well; pack it tightly then slap it on the cookie sheet to get the burger out, then press it with your hand to flatten it. Bake patties at 350 degrees for 20 minutes on one side, then flip them over and bake for another 15 minutes. Smaller items like sausages and meat balls will take less time, so adjust this accordingly. Any leftovers will keep well in the fridge, and they freeze wonderfully.