We asked our Facebook friends about the original shamburger recipe so you could make it at home. Turns out, there are a lot of variations!
Read, be inspired, and then make your own shamburger to give you and your family a taste of camp meeting at home!
Mrs. George’s Famous Vege-Burgers
- 1 - 16 oz can Loma Linda Vegeburger
- 3 eggs
- 2 medium sized onions finely grated
- 1 tablespoon garlic powder
- 1 teaspoon sage
- Salt to taste
- ½ cup quick oats
- Flour to bind
1. Open vegeburger, add to mixing bowl with grated onion, eggs, garlic powder, sage and salt and stir.
2. Add half cup of oats
3. If the mixture is still too thin, add a little flour. The vegeburger mix should not be runny nor should it be too dry and thick.
4. Fry the patties in a small amount of oil. Never bake them.
Making the Actual Burger:
1. Heat the buns in the oven or on the grill
2. Add still sizzling patty and pile on the fixings.
3. Eat while making soft sounds like “Ooooooh” and “Aaaaaah” and “Mmmmmmmmm”
Tom King’s Oat Patty
- 3 cups rolled oats, instant or regular oatmeal (it all works)
- 1 can cream of mushroom soup
- 1/4 cup vegetable oil
- 1/4 large onion chopped
- 1/2 cup pecan meal or slivered almonds (optional)
- 1 tsp soy sauce
- 1 package Lipton Onion Soup mix
- 2 eggs
- 1 can veggie burger
- 3 eggs
- 3 or 4 shakes of soy sauce
- Garlic salt or powder
- Onion powder or minced onion
- Flour and oatmeal to soak up the liquids until the mixture is sticky and holds together well.
Change it up with taco seasoning, ranch dressing mix, or onion soup mix
Alicia’s Vegetarian Burger
- 6 tsp. dry onion OR 1 pkg. Lipton onion soup mix
- 4 eggs
- 3 tsp. soy sauce (omit if using soup mix because too much salt)
- 1/2 cup quick oats
- a bit of poultry seasoning
- Dash of flour if needed to bind
Mix, form into patties, and pan fry in oil of choice.
Aaron’s Burger – Oat Version
2 eggs, beaten, 1 tbs canned milk, 1 med. grated onion, 1 tsp salt, 1 cup minute rolled oats, 1 cup ground walnuts, 1 tsp sage. fry in skillet, add soy sauce to taste.
Aaron’s Burger – Cottage Cheese Version
2 cups cottage cheese, 2 cups cracker crumbs, 6 beaten eggs, 1 cup chopped onion, 1 cup ground walnuts, 1/2 tsp salt, 1/2 tsp. sage, 2 envelopes GW broth, mix well, fry
Aaron’s Burger – Gluten Version
2 cups do-pep with 2+ cups water. Let sit for 10 minute until gluten sets. Grind gluten with walnuts, celery, onion pieces and garlic* (1/2 to 1/3 cup each, 2 cloves). Broth: 1 cup hot water, 1 tbsp Chef Bonneau's beef-like broth, 1 Tbsp Lowry's Seasoning, 1 Tbsp. Accent, 3 Tbsp poultry seasoning. Stir broth mixture into ground gluten, stir in 3 eggs and 1/4 cup oil. Make into patties, fry or bake (300 degrees for 2 hrs turning every 30 minutes).
Val’s Veggie Burger
One can veggie burger, 4-5 eggs, a half a chopped onion, 10 shakes of soy sauce, 1/2 teaspoon each Sage, poultry, and thyme. Mix well and fry on an oiled griddle.
- 1 ½ cups dry burger granules (reconstituted with water)
- ½ package soda crackers, crumbled
- 1-2 T Bragg’s Liquid Aminos
- 2-3 T dried parsley
- 2-3 eggs
- ½-1 tsp sage
Form into patties and brown in a skillet. Add favorite sauces and toppings.
- 1 can Worthington vegeburger
- 4 eggs
- 8-9 shakes of salt
- 1 med. Chopped onion
- Soy sauce
- ¼ package saltines, crushed
Fry in oil
To be perfectly honest, I really can't remember how I came up with this recipe. Just tried a few things until I got the taste I wanted. People seem to like them. So, I just keep making them. Check out the end of the recipe for a couple of variations that different folks like. One more thing...I have never measured the ingredients before I put them in the bowl. I have just always gone my sight and feel. As you try this, you may find you need to change the amounts of some ingredients.
- 1 can Vegetarian Burger
- 2 T Italian Seasoning
- 1 t celery salt
- 4 lg eggs
- 1/2-3/4 cup Italian Seasoned Bread Crumbs
- Oil, for frying
Add burger to large mixing bowl. Sprinkle on Italian Seasoning and celery salt. Stir together until well combined.
Crack eggs into bowl. Mix until eggs are well blended into burger mixture. The texture should be loose, but not soupy.
Sprinkle bread crumbs over top of burger mixture. Stir to combine, being sure all bread crumbs are wet. Texture should be thick and formable, but not dry.
Let stand for 10-15 minutes while you get your other burger condiments ready - lettuce, tomato, pickle slices, cheese slices, mayo, ketchup, and buns.
Add a few tablespoons of oil to hot skillet. With wet hands, scoop up a good handful of burger mixture. Gently pat into a flat disk the size of your burger buns. Carefully lay the formed burger into the skillet. Using a spatula, gently press the burger into the oil. Fix any part of the edges that may not have retained the round shape.
Cook a couple of minutes on the first side. You can see when the burger is half done by observing the sides. Flip over to second side and finish cooking.
Keep cooked burgers warm in an oven-proof dish in a warm oven (I just turn my oven on to 150 F degrees and then turn it off) until you are done cooking the burgers.
Serve with all the usual trimmings.
Note: Some people like onion in their burgers. You can do it one of two ways. I don't care for raw onion, so I always saute them before adding to the burger mixture. But, if you don't care, add them raw. The other option that my Mr likes is blue cheese. For him, I add blue cheese crumbles to the burger mixture before I cook them. He loves it!
- 1/2 can Vegeburger, mashed
- 1/2 cup oats
- 1/3 cup chopped walnuts or pecans
- 1/4 cup nutritional yeast flakes
- 1/2 t sage
- 1 T soy sauce
- 3-4 eggs
Mix all together - use enough eggs to make it "soupy" - it will stay together better that way. Drop onto no-stick frying pan (or a little oil on a regular frying pan) in a size to fit buns or bread for sandwiches and brown nicely on both sides. We usually use Dave's Killer thin-sliced bread, instead of buns, as buns are so thick! Makes 4-6 patties, depending on size.
I have been making them for years since before my kids were in grade school. Lois and I made them for school lunches. Still have the recipe to make 90 patties, my non vegetarian family and grandkids love them. Lois taught me to use Shredded Wheat instead of crackers for the filler.
I believe the original shamburger recipe came from Loma Linda Foods. The recipe was on the veggie can and I bet that [evolved] into shamburger because I think we always made sham burgers at the Pathfinder cookouts.
I had my first shamburger at age twelve when we became Adventists. We had gone out collecting canned foods on halloween.
Never heard them be called a Shamburger till I moved to Washington. I make them at school and home but I don't put oats in it. I put flour and only about 1/2 teaspoon of garlic powder and at school I don't put onions because of the little kids but I put onion powder.
The original [shamburger] was made with soya meats like granburger that you soaked before mixing. The Apple a Day cookbook from the women’s auxillary (copyright 1967) called for a can of vegelona, a pint of cottage cheese, a chopped medium onion, one cup of cracker crumbs, one egg, and a teaspoon each of Accent and season salt. You formed them into patties and browned in hot oil.
On a snowy Saturday night we were hungry for vegeburgers, but didn't have any buns. So...we improvised with what we had available by making a burger burrito with homemade vegeburger strips (regular patties cut in strips or in half), melted cheese, shredded jicama, diced tomatoes, shredded lettuce, and a pickle strip. We liked it so much that we made a second set of burger burritos! We now call them burger-ittos.
What makes your vegetarian burger special?
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