This is what I began with, because I had a coupon.
When it doesn’t even look good on the package, you gotta wonder, yeah?
Okay, first, you butter your burger buns and fry them. Set them aside while you cook the “burgers” on one side. Flip the burgers and put the bottom of the bun on the top of the burger, the top of the bun on top of the bottom of the bun, cover the pan, and turn down the heat. Like so:
This is how my grandma always steamed her hamburger buns, although she didn’t fry them first; the hamburger grease crisped up the edges for her.
When the burgers are done, remove them to plates and top them with whatever. I had some crisp-fried cabbage with onions and peppers, so that’s what I used.
Was it as succulent as a juicy meat-burger? With all the other goodness, who could tell? It was succulent and delicious, and it was much better for the cow.
I’m posting at Fatal Foodies today about another veggie burger, one I made (yes, from leftovers!), which was a touch less than successful, but only a touch.
A WRITING PROMPT FROM ME TO YOU: Someone makes something good out of something unpromising. The old Pygmalion wheeze.