When looking through my latest set of recipes that I purchased from Oklahoma, I noticed many vegetarian recipes. My assumption is that somewhere around the 1970’s the author took an interest in the vegetarian lifestyle, possibly for health or diet reasons.
This recipe for soy burgers caught my attention because I didn’t see any tofu or soybeans in the recipe. When I think of ‘soy’ recipes, I instantly think of tofu. As I read through the instructions, I came across a mentioning of soy sauce. Aha, these are soy sauce burgers!
2 cups dry oatmeal*
1 cup cracker crumbs (~24 crackers)
1 onion diced
1 teaspoon sage
1/3 cup soy sauce
1/2 cup water
1 can mushroom soup
*note: the measurement for the oatmeal is missing from the recipe. I suggest using 2 cups and increasing if needed.
Mix together the oatmeal, cracker crumbs, onion, sage, and eggs. Make into patties and fry until lightly brown. Pour the soy sauce and water over the burgers and simmer until pan is dry. Add can of mushroom soup plus 1 can of water. Cook in skillet for 5-10 minutes. There isn’t a time listed but I would suggest cooking for at least 5 minutes.
Although I’m sure these taste good, I would caution against all of the sodium that is likely to be in this dish – salted crackers, soy sauce, and canned mushroom soup. If you try the recipe, just keep this in mind and taste the dish along the way to make sure it doesn’t became too salty.
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