Recipe as written is very good. Regarding letting the oats soak, I just let them sit in the egg/milk/salt while I was grating the cheese into the same bowl (5 minutes or so), which turned out great. I also added 1 large onion, finely diced, though I think you could use a little more depending on your tastes.
I made them in a muffin pan as others have suggested, my only criticism of this is that fatty ground beef can leak grease out of the top of the muffin holes, eventually ending up in the stove. I used 75/25 fresh ground beef, and had to put a drip pan below the muffin pan. I think in the future I will use 85/15 ground beef to reduce the grease.
The sauce is sweet, but I like it. I added a little more Dijon than is called for, as well as some Worcestershire. It is similar in taste to a sweet barbecue sauce, without any kick. The finished product didn't taste like mustard at all, in case you're mustard-averse and are curious.
3 users found this review helpful
Dec. 10, 2013