Wow! GW removed some posts! The carpet cleaning spam, I understand but David's comment about making a mess on the Mrs. digit's carpet also was deleted! Anyway (& at the risk of attracting more spam), used the last of the soy cakes yesterday and with lots more soybeans, went right ahead and began making more today. In an effort to cut down a bit on the "crunchiness" of the cakes, I went thru the beans after soaking to remove the hard immature ones. Discouraging . . . must be about 10%. Aaaannd, they are too large for my pea-shooter so they're wasted! (Yes, I tried.) I think that they would have been just fine if I'd harvested them while still green and froze the beans after blanching! Then, I may have been able to make them into Veggie Burgers, anyway! Steve (they'll still be used for little breakfast cakes to be broken up and served with hot milk . . . the burgers are still something to be planned for the future ;o)

Warning to Lisa--do not read! I am going to try this now that I have become the grill master at my house. Bacon Burger Dogs Ingredients: 1 pound of hamburger 1 pound of thin sliced bacon 8 hot dogs (the real deal, no cheap ones!) 4 slices of cheese (split the slices of cheese in half) 1 egg 16 toothpicks Tin Foil Wrap Combined hamburger, egg and your spices/seasonings to taste and form 8 hamburger patties. Spread out your bacon with every two slices being about 2 " apart. Slice each hot dog from end to end, NOT completely through, maybe half through the thickness of the dog and insert one half slice of the cheese into each dog. Place the dog on one end of the hamburger patty and carefully roll the dog while wrapping it with the patty. Place this carefully at the ends of your bacon, which should be spaced 2 " apart....(2 slices of bacon per burger-dog), carefully roll and wrap the bacon. Secure bacon to each burger-dog with two toothpicks. NOTE: Leave each toothpick exposed on one side or the other in order to remove them after cooking. Wrap your burger-dogs with tin foil and place on grill over medium heat, but do not place directly over flame. Cook for half-hour and then CAREFULLY remove foil from burger-dogs (HOT JUICE-Be Careful!) Place burger dogs back onto grill for browning. Serve with any condiments by itself or on a large Hoagie Roll

This is overwhelming. I've read through the recipes - wow - so many yummy burgers to try - esp. Mexican burger, chicken, tuna, and a good old-fashioned classic cheeseburger has never looked as good as many of the ones right here. Here are the recipes for the Pacific Rim Burger and Warm Potato Salad with Cilantro. My motto is "you can never be too rich, or have too much cilantro." By the way, this is my third time trying to post this - the internet has disconnected midway. So third time's the charm: Pacific Rim Chicken Burgers With Ginger Mayonnaise Recipe #65297 This recipe came from Kristine Snyder, Kihei, Hawaii, and was the $25,000 grand prize winner in the National Chicken Cooking Contest. by Sharon123 4 servings 25 min 15 min prep 1 1/4 lbs ground chicken 2/3 cup panko (Japanese bread crumbs) 1 egg, lightly beaten 2 green onions, thinly sliced 3 tablespoons chopped cilantro 1 clove garlic, minced 1 teaspoon asian hot chili sauce 1 teaspoon salt 1 tablespoon vegetable oil 1/2 cup bottled teriyaki sauce 4 teaspoons honey 4 hamburger buns with sesame seeds, split and toasted 4 leaves red leaf lettuce 1 cucumber, peeled,seeded,halved and thinly sliced lengthwise Ginger Mayonnaise 1/2 cup mayonnaise 2 teaspoons sweet pickle relish 2 teaspoons minced fresh ginger 2 teaspoons lime juice 1 clove garlic, minced 1/4 teaspoon salt MIX chicken, panko, egg, onions, cilantro, garlic, chili sauce and salt in a large bowl. With oiled hands, form into 4 patties. Mix together teriyaki glaze and honey in a small bowl. In large nonstick fry pan over medium high heat, place 1 tablespoon oil. Add chicken and cook, turning and brushing with teriyaki glaze, about 10 minutes or until done. PLACE burgers on toasted buns and top with lettuce, cucumber and Ginger Mayonnaise (recipe follows). Garnish with additional cilantro and cucumber slices. Ginger Mayonnaise: MIX 1/2 cup mayonnaise, 2 teaspoons sweet pickle relish, 2 teaspoons minced fresh ginger, 2 teaspoons lime juice, 1 clove garlic, minced and 1/4 teaspoon salt in a small bowl. My notes: omit the salt. The teriyaki sauce already has plenty. And one cup of teriyaki/honey mixture is way more than you need. I used less than half. The recipe also makes more ginger mayo than you need, but it's delicious on fish and other things. Warm Potato Salad with Cilantro: 2 lbs. waxy potatoes (like red bliss) scrubbed kosher salt 1/2 cup evoo 1/2 tsp. fine grated lemon zest 3 tBS. lemon juice fresh ground pepper 1/2 cup lightly packed chopped cilantro 2 scallions (white and green parts) thinly sliced (or 1 shallot minced) Bring potatoes to boil in large pot of salted water. Then lower to simmer. Cook, partially covered, until tender when piecered with a fork - about 25 minutes. Drain and let cook slightly. While the potatoes are warm, slice them about 1/4 inch thick (no need to peel, but discard pieces of skin that come off on their own). Put half the potatoes ina large serving bowl. In a small bowl, whisk the oil, lemon zest and juice, 1 tsp kosher salt, and several grinds of pper. Drizzle half the dressing over the potatoes. Add the remaining potatoes to the bowl, drizzle the rest of the dressing, and toss gently with a large rubber spatula to combine well. Add teh cilantro and scallions and toss gently again. Taste and add more salt as needed. serve warm or at room temperature. I better submit this before it disappears. Thanks Michelle for putting this together. Lynn. PS okay I'm tempting fate by continuing to type, but I have to mention that the idea of having oil on your hands when forming the chicken patties was fabulous. It gave the patties just enough oil to bind them and protect them in cooking. Anyone else ever heard of this technique?

Here's one from bon appetit, that I haven't tried yet. PORCINI-GORGONZOLA BURGERS WITH VEAL DEMI-GLACE (not my pic) A true demi-glace the luscious sauce made by reducing homemade stock and red wine to a rich concentration needs to simmer for several hours, making it the perfect activity for a lazy winter Sunday. Demi-glace 3 tablespoons vegetable oil 3 1/2 pounds meaty veal bones (such as shank knuckle bones or neck bones) 1 medium onion, chopped 1 medium carrot, chopped 1 celery stalk with leaves, chopped 12 cups cold water, divided 2 teaspoons tomato paste 3 fresh parsley sprigs 2 fresh thyme sprigs 1/4 teaspoon black peppercorns 2 cups dry red wine Burgers 2 cups water 1 1/2 ounces dried porcini mushrooms,* broken into 1/2-inch pieces 3 pounds ground sirloin 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper 2 tablespoons (1/4 stick) chilled unsalted butter 6 4-inch square or round sourdough rolls, halved horizontally Fresh arugula Olive oil 6 1/4-inch-thick slices Gorgonzola cheese For demi-glace: Heat oil in heavy large pot over medium-high heat. Add veal bones and sauté until deep brown on all sides, about 12 minutes. Transfer bones to bowl. Add onion, carrot, and celery to pot. Sauté until browned, about 6 minutes. Add 2 cups cold water, tomato paste, herbs, and peppercorns; bring to boil, scraping up browned bits. Add bones with any accumulated juices, then remaining 10 cups water to pot. Bring to boil. Reduce heat to medium-low and simmer uncovered until stock is reduced to 2 1/2 cups, about 4 hours. Strain into 4-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Refrigerate stock uncovered 1 hour. Spoon off fat from surface of stock. Place stock in heavy medium saucepan; add wine and simmer until reduced to 1 cup demi-glace, about 25 minutes. (Can be made 3 days ahead. Cover and chill.) For burgers: Bring 2 cups water and mushrooms to boil in small saucepan. Remove from heat, cover, and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer mushrooms to medium skillet. Slowly pour soaking liquid into skillet, leaving any sediment behind. Boil over medium-high heat until liquid is reduced to glaze, stirring occasionally, about 6 minutes. Cool mushrooms. Transfer to work surface; chop mushrooms coarsely. Transfer mushrooms and any juices to large bowl. Add meat, salt, and pepper; mix gently. Shape mixture into six 1-inch-thick patties. Place on foil-lined baking sheet. (Can be made 1 day ahead. Cover and chill.) Preheat broiler. Rewarm demi-glace over medium-low heat; add butter and whisk until melted. Remove from heat. Place rolls, cut side up, on baking sheet. Broil until lightly toasted, about 2 minutes. Remove rolls; maintain broiler setting. Arrange roll bottoms on plates. Top with arugula. Heat 2 large broilerproof skillets over medium-high heat; brush with oil. Add 3 burgers to each skillet. Cook to desired doneness, about 5 minutes per side for medium-rare. Top each burger with slice of cheese. Broil burgers until cheese begins to melt, about 1 minute. Place burgers on roll bottoms; spoon some demi-glace over. Cover with roll tops. Serve, passing remaining demi-glace separately. *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets. Makes 6 servings. Bon Appétit January 2004 Great ideas at this site, too, - I will possibly make 2 kinds - one for kids one for grownups.