Winnipeg Free Press - PRINT EDITION

Favourite burgers on the menu

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TODAY'S column features two burger recipes: one with meat and one vegetarian.

Florida Grace had written earlier looking for a recipe for Spanish burgers that she thought used to be served at an A&W restaurant on Pembina Highway about 40 years ago. And Bill Burland e-mailed that he was looking for the same recipe that he fondly remembers from the old Rugby Inn on Pembina.

Bobbi Chomiak of Westhawk Lake wrote that her parents used to take her to the Rugby Inn for those burgers when she was a child. Many years ago she clipped a recipe out of the Free Press for them, and thanks to her it is reprinted today.

The vegetarian burger is courtesy of Matt Boisvert, who wanted to share a sunburger recipe with readers.

Carol Froese of Pinawa is hoping someone can help her and her mother locate a long-lost recipe that her mother used to make when she first got married more than 45 years ago. It was for a Baker's chocolate and cottage-cheese tart, and may have been on a Baker's chocolate brochure.

Bill Paleshnuik would like to make a chicken dish that he saw on the What's for Dinner? show with Ken Kostick, with chicken breasts baked along with mushroom soup and rice in the oven. Ken had said it was his mother's recipe. Did any readers happen to see that episode and jot the recipe down?

Lastly, Marlene Cerasani asks if anyone can duplicate Sorrento's Italian salad with meat and cheese.

If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an e-mail to, fax it to 697-7412, or write to Recipe Swap, c/o Darlene Henderson, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Include your first and last name, address and telephone number. Please note that your recipe may not appear right away due to space limitations.

Like Rugby Inn Spanish burgers

450 g (1 lb) ground beef

1 medium onion, chopped

125 ml (1/2 cup) uncooked Minute rice

5 ml (1 tsp) salt

Pepper to taste

5 ml (1 tsp) dry mustard

5 ml (1 tsp) chili powder

15 ml (1 tbsp) Worcestershire sauce

15 ml (1 tbsp) vinegar

2 cans of tomato sauce

Fry the ground beef until browned. Add onion and sauté. Add rice and remaining ingredients. Simmer until rice is tender and flavours are well blended. Add water if necessary to achieve desired consistency. Serve over hamburger buns.

Taste Tester Notes: This simple and tasty mixture is easy to make. I used only a light sprinkling of salt, and 2 small 213 ml cans of tomato sauce. I added about 125 ml (1/2 cup) of water and covered the pan with a lid to simmer. This made a nice, thick filling for the burgers.


375 ml (1 1/2 cups) TVP (textured vegetable protein)

310 ml (1 1/4 cups) boiling water

250 ml (1 cup) sunflower seeds

250 ml (1 cup) sesame seeds

180 ml (3/4 cup) grated marble cheese

60-75 ml (4-5 tbsp) finely diced and sauteed green pepper

60 ml (1/4 cup) oil

2 ml (1/2 tsp) baking soda

125 ml (1/2 cup) flour

Salt and pepper

Warm water

Lime dill sauce:


Lime juice


Mix TVP with boiling water in a bowl. Mix in remaining ingredients, gradually adding warm water at the end until the mixture is sticky enough to form solid patties. Bake at 300 F for 10 minutes. Flip and bake for 10 more minutes.

To make the lime dill sauce, mix lime juice into the mayonnaise until the sauce is a bit runny. Load up on as much dill as you like.

Serve the patties on toasted bagels spread with the sauce, with green pepper, red onion, tomato and cheese (optional).

Taste Tester Notes: I enjoyed the combination of these very nutty burgers with the yummy lime dill sauce and toppings. TVP (textured vegetable protein) is a soy product meat substitute and is an inexpensive protein source. It can be purchased at bulk stores as well as health food stores. After you mix the TVP with the boiling water, let it sit in the bowl to rehydrate for 5 or 10 minutes while you assemble the other ingredients. I added about 250 ml (1 cup) of warm water at the end to make the patties. The mixture can be a bit messy, and I found using a shallow and wide mouthed 125 ml (1/2 cup) measuring cup worked well. After scooping up the mixture with the measuring cup I turned it on to an oiled pan and then used my hand to flatten it a bit into a 4-inch patty. (You will be able to make about 10 large patties of this size). I increased the temperature to 350 F to crisp them up a bit, and baked for about 13 minutes per side. For the sauce I started with a heaping cup of mayo, and squeezed in the fresh juice of a lime and added a large handful of fresh, chopped dill. The amounts will depend on your taste and how much you want to make. This can all stack up high, but you can make thinner patties and/or use smaller buns if you prefer.

Republished from the Winnipeg Free Press print edition January 23, 2008

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