Recipe for a burger? Buy ground chuck...make into a patty...grill to medium, plop into a bun with your choice of toppings and eat. But...I do make a mean blue burger. 2 oz Maytag blue cheese 1 tsp worchestershire 1/4 tsp garlic powder ( NOT garlic salt!!) Mash together. Make 8 very thin meat patties out of 1 1/2 pounds of ground chuck. place 1/4 of the blue cheese mix on one patty, top with another, seal the edges and repeat with the rest of the meat patties. Place on a cookie sheet and tent with waxed paper and refrigerate for an hour or up to 4 hours. Grill and place in a seeded bun and serve with the following topping 1/2 cup finely chopped Kosher garlic dill pickle 1/2 cup sweet yellow onion, chopped... Mix and serve with burgers. Linda C

I can't possibly give you a "recipe" for chicken soup....but I can give you hints. Chicken soup is only as good as the broth. To make a great chicken stock, you need to do a long slow cooking of a variety of veggies, along with chicken pieces. I use about 4 pounds of wings, cover with about 4 quarts of canned chicken broth, add a large or 2 small onions cut up with the skins, about 6 or 7 stalks of celery, with the leaves, 5 or 6 big carrots, 2 or 3 parsnips a sweet potato, cut into 4ths with the skin, several stalks of parsley, a bay leaf or 2, a T or so of kosher salt ( no cornstarch in it)...a teaspoon of pepper corns......and simmer very slowly for about 5 or 6 hours..... Cool slightly and strain through cheese cloth.....discard solids and save the broth. Sautee a chopped onion in 2 T butter Add 1/4th of a red bell pepper And 2 stalks of celery diced And 2 carrots cut into small dice. Sautee slowly until the veggies are somewhat softened. Add 2 T. flour and stir into the btter....cook a minute and slowly add a quart of the chicken broth, whisking constantly. Cook until slightly thickened.....about 2 minutes after it comes to a simmer. Whisk 3T. cornstarch with a pint of light cream and slowly add to bubbling soup.....whisking.....and cook until it has simmered for 3 minutes. Taste, correct salt and pepper seasonings, add 1 1/2 cups cooked chicken ( I sautee boneless chicken breasts and dice) and 2 oz cream cheese......and garnish with a generous amount of chopped parsley. Linda C

I agree, this is a really slow veggie board. Are you guys vegans or (ovo-lacto) vegetarians? Many veggie burgers contain egg and milk products. I didn't find the veggie burger on the Hungry Jack's menu, but if it is the same one that Burger King offers, it is the Garden Veggie Patty made by Morningstar Farms. That one does contain egg whites and caseinate, so it isn't vegan. I am a vegetarian and do eat eggs and dairy products, so it doesn't bother me too much. There is a thread on this board about Morningstar using eggs from caged chickens though. I have sent them an email about that and they say they are working on eliminating the egg white soon. There are some other brands of veggie burgers that are vegan like the Boca Burger Original, Roasted Onion or Roasted Garlic. As a binder for your veggie burger creations you could try to add some cooked rice...the stickier Chinese rice should work great. Adding too much flour can make the burgers too dry. Rolled oats can also be added as a binder. I did a quick search for TVP burgers and found this website. They have a lot of recipes that sound good. You could give them a try. Here is a link that might be useful: Veggie Burger recipes

Hello! Thank you, Marilyn, for at least answering my post. I don't think this particular forum gets much traffic, because this was posted some time ago. Also, I am very interested in your mushroom/tofu burger recipe, but your e-mail address was not on your page. If you do not want to post it on the forum, can you cut and paste the recipe on the forum in reply? While I am not a partciular fan of Boca Burgers, I wanted something that was not as expensive. The Morningstar Grillers in my area are just pennies short of $4.00 a package. At almost $1.00 a patty, that's much more expensive than hamburger. They weren't cheap when Worthington produced Morningstar, but since Kellogg bought them, I can never seem to find them on sale at a reasonable price. Again, the tofu sounds interesting, but I have found unfortunately that while I like it a lot, I have to lace it with soy sauce (when making tofu spread), or fry it until it cannot be called healthy anymore. I have had it fried at a a good Chinese restaurant - I think they called it mandarin tofu - and you could tell it hadn't been boiled in fat because it wasn't puffy, just crispy. I have not been able to replicate this-I guess they used rice starch or something like that. If I could learn how they did it, it would make a decent burger-like patty. Happy gardening! Borealis