The Physicians Committee for Responsible Medicine's sponsored magazine, the GUIDE TO HEALTHY EATING (July-Aug, 1992), had a burger content! With over 600 responses, the following is the grand prize winner plus some runner-ups. The really nice thing about veggie burgers is that they are so wonderfully varied with literally hundreds of versions: some being elaborate culinary works and others being as simply as a single slice of eggplant grilled just right. They can be made with Cajun, Italian, Indian, or Southern tastes. The following burgers were judge according to how well it: a) tastes b) holds up on the grill c) fairly easy to prepare using familiar ingredients The following is taken directly from this very fine publication, the GUIDE TO HEALTHY EATING, which has now been discontinued and is soon to be replaced by a quarterly that will "bring together comprehensive and up-to-date articles that will help you to sort through the growing web of information on nutrition, health, and medicine". I don't normally post published recipes, but I have been told that the GUIDE TO HEALTHY EATING is quite generous in allowing repostings of its very fine articles (you have already seen some posted by Wheeler). In the hopes of encouraging some readers to subscribe and support this valuable sourcespring of vegetarian information, I am here posting the following recipes for burgers. Their address is: Physicians Committee for REsponsible Medicine 5100 Wisconsin Ave, NW, Suite 404 Washington, DC 20016 Do support this non-profit organization by subscribing to their new quarterly. Now, with respect to the recipes below, you don't have to grill them but simply use your oven to bake them. ted A. GRAND PRIZE WINNER Our $500.00 grand prize went to the Vegetarian Society, Inc. of Los Angeles, California. Their "Beet This Burger" recipe was developed by lifetime society member Olinda Cho-Forsythe. Olinda is a native of Guatemala and a full-blooded Mayan. She developed her burger recipe in the kitchens of the Gran Fraternidad Universal, a fraternal organization dedicated to world peace and to promoting the vegetarian diet through its centers and restaurants throughout Latin America. The burger has the unusual addition of 1 tbs of grated beets -- just enough to give it a pleasant color. Beet this Burger 1 Tbs finely grated raw beet 1/2 cup cooked oats (quick or regular rolled oats) 1 cup uncooked oats (quick or regular rolled oats) 1/2 cup walnuts, coarsely ground 1/4 cup almonds, coarsely ground 2 Tbs sesame seeds 1 Tbs Vegix seasoning or instant vegetable broth 1/4 cup green pepper, minced 1/4 cup celery, minced 1/4 cup onion, minced 1 tsp dried basil 1/4 tsp dried thyme 1/4 tsp dried thyme 1/4 tsp ground sage 1/4 tsp mustard powder 2 Tbs soy sauce 1 Tbs nutritional yeast flakes (optional) Mix all ingredients together well. Form into patties and gill until cooked through. Serve on whole wheat rolls with tomato slices and your favorite condiments. B. RUNNERS UP BASIC BEAN BURGERS Victoria Schiloni, who owns and operates a vegetarian catering service in Philadelphia, offered her Basic Bean Burger along with a peanut-y variation 1 cup TVP granules (this is a textured vegetable protein. It is a soy protein product that is available in most health food stores) 1 scant cup boiling water 1 Tbs tomato paste or ketchup 1 16-oz can pinto, kidney, or other beans, drained 1/4 cup whole wheat bread crumbs 2 cloves garlic, finely minced 1/2 tsp oregano 1 Tbs tarmari or soy sauce 1 tsp sweetener salt and pepper to taste whole wheat flour for dusting Pour boiling water over TVP and tomato paste in a bowl. Stir and let rest for 10 minutes. In food processor, combine TVP mixture and remaining ingredients except for flour. Pulse until mixture is almost a puree. Dust hands with flour and shape mixture into 6 burgers. Dust them lightly in flour. Layer the burgers with sheets of waxed paper and refrigerate for at least one hour. Cook on a gill covered with foil for about 10 minutes on each side. PEANUT BURGERS WITH SATAY SAUCE Follow the direction for Basic Bean Burgers above with the following changes. Omit the oregano and add 1/2 teaspoon ginger. During the last pulse of the food processor add 1/4 cup chopped peanuts. Leave them crunchy. Form into patties as described above and serve with Satay Sauce. Satay Sauce 1 small onion, minced 1 clove garlic, minced 1 small chili pepper, chopped 1 tsp sesame oil 1 tsp sesame oil 1 cup natural chunky peanut butter 1/4 cup teriyaki sauce 2 tsp brown sugar 1/4 cup water 1 tsp tomato paste 1 tsp sesame tahini salt & pepper to taste In a heavy saucepan saute the onion, garlic, and chili pepper in the sesame oil and corn oil. When translucent, add the peanut butter and stir until melted. Add the rest of the ingredients. Simmer over medium heat for 10 minutes. Serve over grilled peanut burgers. BANGKOK BEAN BURGERS WITH PEANUT CILANTRO SAUCE Carol Ann Islam of Corvallis, Oregon, sent this recipe for a burger with a touch of Thailand. 1 lb firm tofu 2 cups cooked black beans, well drained 3/4 cup quick-cooking oats, uncooked 1/2 cup red onion, finely chopped 1/2 cup carrots, finely grated 1 tsp plus 1 tsp grated fresh ginger root 2 tsp tarmari or soy sauce 2 tsp packed brown sugar 2 cloves garlic, minced 1 to 3/2 tsp red pepper flakes vegetable oil flour for dusting thin slices peeled cucumber squeeze tofu in paper towels to discard excess water. Mash tofu in a large bowl. Add rest of ingredients except for oil, flour, and cucumbers. Mix well. Lightly brush both sides of patties with vegetable oil and dust with flour. Brush gill rack with oil. Cook over medium-hot coals about 4 minutes on each side. Serve on toasted buns and top with Peanut Cilantro Sauce and cucumber slices. peanut Cilantro Sauce: 3 Tbs natural crunchy peanut butter 3 Tbs fresh lemon juice 1/4 cup fresh cilantro, minced In a small bowl, blend peanut butter and lemon juice. Mix in cilantro to combine. BEST VEGGIE BURGER Rhea Gendizer of Lexington, Mass., makes a veggie burger that adds the tang of a Granny Smith apple to the wonderful crunch of fresh vegetables. 1/2 cup cracked wheat 1/4 lb green beans 1 small zucchini 1 small carrot, peeled 1/2 Granny Smith apple, peeled 1/2 cup canned chick peas, rinsed and drained 1 Tbs onion, minced 1 Tbs sesame tahini or peanut butter 3/2 Tbs canola oil 1/2 tsp curry powder 1/2 tsp chili powder 1/2 teaspoon salt server grinds black pepper, to taste 1/2 cup bread crumbs Cook green beans in boiling water until tender-crisp. Drain and chop finely. Cook cracked wheat in 1 cup boiling water for 1 minute. Remove from heat and cover. grate the zucchini, carrot, and apple. Place shreds in a dish towel and squeeze out excess moisture. Combine with chopped beans. In a food processor blend chickpeas, onions, garlic, tahini, curry powder, chili powder, salt, pepper, and canola oil until smooth. Add to shredded mixture. Drain cracked wheat into strainer, pressing with back of spoon to extract excess liquid. Add to bowl with vegetables. Add bread crumbs. Refrigerate for one hour. With wet hands, shape into 4 burgers. Cook 3 minutes on each side on grill lightly brushed with oil. GARDEN BURGER Enjoy the exquisite taste of fresh summer vegetables with this burger from Claire McIntosh of Brooklyn, N.Y. 1 medium eggplant, sliced crosswise into six 3/4 inch slices. 1 large Bermuda onion, peeled and sliced into 6 disks 1 large zucchini squash, sliced lengthwise into 6 strips 1 large yellow summer squash, sliced lengthwise into 6 stripes six 1/2 inch slices of beefsteak tomato Marinade: 3/4 cup virgin olive oil 3 cloves garlic, crushed 1 Tbs parsley, chopped 1 Tbs crushed basil 1 Tbs oregano 1 Tbs rosemary 1 tsp thyme 6 oz V-8 Juice 1/3 cup herb-flavored wine vinegar (such as tarragon vinegar) 6 whole wheat pitas or 6 sliced Italian rolls Celery salt Marinate the vegetables in the marinade for at least 2 hours. Grill vegetables on both sides over medium-hot coals until they are tender and slightly charred. Lightly grill the bread. Layer the vegetables in the bread. Sprinkle with celery salt. REC.FOOD.RECIPES VEGAN