Popeye burger

Yield: 12 servings

Measure Ingredient
10 ounces Frozen, chopped spinach
1 large Potato
1 medium Onion
1 medium Bell pepper
1 cup French-style frozen gr.beans
1 tablespoon Garlic powder
1 tablespoon Dried chopped onions
¼ cup Nutritional yeast flakes
¼ cup Unbleached white flour
½ teaspoon Sea salt
¼ teaspoon Garlic powder
½ teaspoon Paprika
½ cup Barbecue sauce
½ cup Bread crumbs (seasoned if
Desired)
1½ cup Quick rolled oats
1 teaspoon Seasoned salt
1 teaspoon Vegetable broth powder
1 cup Water
1 tablespoon Non-dairy margarine
⅓ teaspoon Prepared mustard

BURGER

VEGAN YEAST "CHEESE

Thaw spinach in microwave. Microwave potato until completely cooked and then finely chop. Finely chop onion and pepper and soften in microwave. Mix all ingredients together thoroughly in large mixing bowl.

Form into thin patties (the thinner the better) and fry in a lightly oiled iron or "no stick" pan. Serve on kaiser roll with sauteed onions, dill pickle slices, ketchup, Nayonaise and Vegan Yeast "Cheese" spread.

Vegan Yeast Cheese:

Mix dry ingredients in sauce pan. Whisk in water. Cook over medium heat while whisking until mixture thickens and bubbles. Cook 30 seconds more. Remove from heat. Whip in margarine and mustard. Let cool slightly.

Another entry in the "Build a Better Burger Contest" sponsored by the North American Vegetarian Society.

Since entering the contest, the contestant has reworked his recipe, eliminating the green peppers and green beans, reducing the rolled oats to ½ cup, adding ½ cup corn meal, and replacing the seasoned salt and vegetable broth with tamari, dijon mustard, tarragon, basil and parsley.

The recipe was entered in the contest without the vegan yeast cheese.

Submitted by Keith Zimmer, Milan, MI From _Vegetarian Voice_

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