Black and Bleu Veggie-Burger

One of my favorites from the good old days of working at O'Brien's Oyster Bar and Grill was the black and blue burger. While it's no longer on the menu, it's easy enough to whip up on request. While I no longer eat real hamburgers, this veggie version was easy enough to put together since I had extra bleu cheese.

What really comes in handy is this 'tumma soijarouhe' or 'dark soy groats', though I think groats is a slights strange word and don't like saying it, much like a friend of mine's aversion to saying 'moist'. Haha, well anyway, I'll be referring to it generally as textured soy from now on.

• 1 cup dry textured soy
• 1 1/2 cups water or beef stock
• 2 tbs instant french onion soup mix
• 1/2 finely diced onion
• 1 tsp oregano
• 1 tsp thyme
• 1 egg
• 1/2 cup flour or bread crumbs
• 1 tsp each cayenne pepper, chilli pepper, black pepper
• salt to taste
• vegetable oil for sauteeing
• kaiser roll or hamburger bun
• toppings (optional): lettuce, tomatoe slices, bleu cheese, mayo, mustard, ketchup, onions, sauteed mushrooms.....

1. Sautee the onion in oil on medium heat until translucent.
2. Add beef stock and textured soy, stirring well to incorporate and allow the soy to absorb the liquid.
3. Add instant onion mixture, egg, and flour or bread crumbs, adding as necessary until the desired consistency is reached. The mixture should be moist (hehe) yet firm.
4. Create patties with your hand by starting with a fistful of the mixture and flattening it out between your palms.
5. Mix the pepper, cayenne, chilli and some salt in a small dish. Place the patties one at a time in the dish flipping until coated.
6. Sautee, broil, grill, or fry the paties until darkened to perfection. I sauteed mine in a tsp or two of vegetable oil for about 3 minutes on each side.
7. Serve on a bun with the toppings of choice- I used bleu cheese, sauteed mushrooms, lettuce and tomatoe slices.