Down Mulberry Lane

Burger Patties (vegetarian)

Thought I'd share a recipe.  This is what we had for lunch today.  One picture is the patties frying before flipping.  The second picture is of a patty close up after frying... so you have an idea what they might look like.  If you use store bought eggs, they won't look quite so "yellow".  Our dark yolks do change the colors on some of our foods!

Burger Patties

1 can of vegetarian burger

1-2 eggs

1 teaspoon of sage

2 Tablespoons of flour

1 Tablespoon of oil (may omit, I often do)

1 medium to large potato, grated

1 small to medium onion, chopped

DIRECTIONS:     Mix all the above ingredients together.  It should be a sticky mixture.  Make sure the onion is chopped small (large pieces cause the patties to fall apart).  Fry in a lightly greased pan until firm and browned. 

Serve on a bun, as you would hamburgers.  My husband loves these with toppings of tomatoes, lettuce and mayo.  (And he isn't a vegetarian).   Two of my kids prefer the standard ketchup... which to me is yuck on these... I just can't imagine!  A good tasting patty. 

*Tips* 

*Fry on a low to medium heat.  Let the patty sit for a while before attempting to flip it or it will fall apart.  The egg needs to set before it can be successfully flipped.   Practice makes perfect!

*Vegetarian Burger... has brand names of Loma Linda, Worthington, and others.  I use worthington low fat and it works well.... and tastes good.  You need a wet burger substitute to help hold things together.   You can order online, find at some Walmarts (not all carry them, but some do), check a health food store, or an ABC...Adventist Book Centers carry great vegetarian food products. 

* If you don't like onion chunks, just delete and add 1/2- 1 teaspoon of onion powder in it's place.  The patties cook easier, meaning they don't fall apart as easily.  We do this on occasion to please the kids or when I've run out of onions.  My in-laws serve with raw sliced onions for a topping, so not cooking with the onion is fine with them.   I personally like the onion chunks, they have a nice sweet flavor.  But learning how much onion to keep them from falling apart takes a couple give and takes... start small and work up. 

*To keep warm, place in a casserole dish in the oven after frying and while still frying the rest of the batch. 

*IF the batch is too crumbly... caused by not enough egg, or flour, or too wet and you don't want to adjust for those factors... just fry it all together like a maid rite.  It is still good, just a bit like a loose burger sandwich. 

*Leftovers are great.  I never have to freeze these, because they are gone the next day if we didn't eat them all.  The kids or Dad calls dibs on these for lunch the next day. 

ENJOY!

Warmly, ~Melissa

Looks Good

11:45 PM, January 26, 2008 .. Posted by smmagers

They look good! I will have to make them for the family. Thanks for sharing. God Bless. mj

Zote

11:04 AM, January 27, 2008 .. Posted by inthedeepwoods

Melissa,
I buy my Zote at Save A Lot. I also found an online source ~ http://www.mexgrocer.com/brand-zote.html ~ you could try that if you don't have a Save A Lot.

I've also seen Fels Naptha at Kroger. I've never used the Fels Naptha, but I know alot of people do. Something else I do is keep a large stock of Ivory soap bars on hand. That's just in case I ever run out of Zote or the store does not have any stocked ~ which happens every now and again.