2 teaspoons canola oil (or vegetable oil)
1-1/2 cups chopped onion
2 cups quick cooking rolled oats
1/2 cup ground walnuts
1 cup cooked or canned garbanzo beans, rinsed well and drained
3/4 cup nondairy milk (soy milk, rice milk, etc.)
3/4 teaspoon salt
1/2 teaspoon garlic granules
1/2 teaspoon onion granules
1/4 teaspoon celery seed
1/4 teaspoon dried sage

Saute onion in oil over medium high heat until tender and browned, about 10-15 minutes. Place the oats and walnuts in a large mixing bowl. Toss them together and set aside. Place the remaining ingredients in a blender, and process until very smooth and creamy. Pour the blended ingredients into the rolled oats and walnuts. Add the cooked onions and mix well. The mixture will be fairly stiff. Allow the mixture to rest for 5 minutes so the oats can absorb the liquid. Form the mixture into 8 thin, flat patties, using about a cup per patty. Place the burgers on a sheet of waxed paper as soon as they are formed. Coat a large skillet with a thin layer of oil and heat over medium. When the oil is hot, brown the burgers slowly, about 5-7 minutes on each side, turning them once.

Recipe from Vegan Vittles by Joanne Stepaniak.

There is also a growing selection of vegetarian "hot dogs" and "hamburgers" now available in health food stores and most grocery stores. Grill some up for your next summer barbeque!