This recipe that I got from my friend Jeri Lyn is so wonderful, I can’t begin to tell you how much I enjoy it. It’s one of those, also, that you can make several recipes of at once and freeze to be taken out later and used when you have unexpected company coming over.
Jeri Lyn’s Shamburgers
- 3 eggs
- 1 T soy sauce
- 1 onion – chopped
- 1/4 tsp sage
- 1 c quick oats
- 1 tsp salt
- 1 T oil
- 1/2 c bread crumbs
- 1 T soy sauce
- 2 c warm water
- 1/4 c flour
- 2 c hot water
- 3/4 t salt
- 1 t Vegex or Sovex
Mix together first eight ingredients (eggs through bread crumbs). Form into teaspoon-sized patties. Fry in oil until golden.
Pour next two ingredients over patties in pan. Cover. Boil until liquid is gone. (Check frequently to make sure they don’t burn or stick to the pan.
Serve with gravy made of last four ingredients.
What I do is once they have been boiled down with the liquid, I put the shamburgers in a 9×13 pan, cover with the gravy and bake for about 20-30 min at 350 until the gravy is thickened nicely.
I’ve also added a can or two of French-cut green beans to the pan and covered it all with the gravy, making a little extra gravy to go along.
If you want to make these to freeze, cook the shamburgers up through the frying. At this point, just let them drain and then put them into a freezer baggie in groups of burgers for a meal. Then when you want to use them, take them out to thaw, pour the water/soy sauce mixture on them and cook from that point on. I’ve done this a couple of times and it’s really nice to be at that point and just need to thaw them and cook them.
These are actually pretty good without cooking them in the gravy too. I haven’t tried it yet, but if you made the burgers larger (like bun size), and added your usual toppings for a burger, I’d bet they would be very tasty.
I’m making several of these recipes up this Sunday, so I may just have to try that. Yum, Yum!
(9/2/08) These would also make great meatballs!!! Don’t know why I didn’t think of that before… and instead of using the sage, you could put in Italian seasonings or other spices.