I just finished a batch. Total weight was 13 ounces. I made 5 patties. The box of 4 B*c@ burgers weighs 10 ounces. It cost about $4. Hum, 79 cents for a can of black beans on sale. And what's half an onion and half a bell pepper cost? Another 50 cents? For egg beaters, say 25 cents which I call the cost of bread crumbs and flavorings to boot. Hum $1.54 for 5 burgers. I'm liking this recipe without ever taking a bite. Thirty-one cents vs $1 per burger. Whoo-hoo!

What a bang for the effort! No wonder they're called "magic!'

I use ground venison. Does that make it Robin Hood Pie? Hum and I've made it with left over roast pork. Hum, Sty Pie?

I bought Grade B Madagascar vanilla beans online from a Frenchman on Ebay in summer 2010. Grade B are the vanilla beans used for extract. My friend who is Euro-trained in food service says that the resulting vanilla is the best--ever!

I tee-heed over someone's post b/c she needed a "geek recipe for school" I know Greek friends and I know geek friends. All kindsa friends are dandy.

We are on a sodium restriction diet, we limit to around 800-1100 mg per day. I used 45% lowered sodium bacon. Darlin'Husband enjoyed the dish. He did ask to add more vinegar at table--we regularly use vinegar to sub for salt. It occured to me that I could use this recipe as a starter to sub for sauerkraut in Braised Sauerkraut Alsacian (Julia Child origen), a favorite winter dish that's been off our menu r/t sodium issues. Thank you for having this recipe appear in an Easter menu email.

i bought extract grade madagasger vanilla beans on ebay from a French supplier. His ebay was in english but his correspondence was in french. Thank goodness for Julia Child and hi school Latin. These beans were grade B. The extract was very pale 8 weeks aging following this recipe. I then doubled the vanilla been after 2 months. I just added more this morning. The color is too light compared to commercial extract. It's starting to smell good, but don't trust my nose to judge strength of homemade vs commercial. I read that there is a glut of vanilla beans on the market. My Parisian source sent lots for under $10. My local liquor store had 50 ml plastic mini's of UV vodka for on-the-counter-basket special. I got four going and also a saved green screw top 350 ml bottle with Svedka poured over the recipe required number of beans. Pharmacy states all the bottles they use are plastic anymore. Druggist came up with 2 dusty 150 ml glass bottles and tops. Had not wanted to use plastic bottles at first but having found the 50 ml mini's....

I'm "studying" for a good cholesterol score. It's steamy hot and humid here. Voila! Up turns this delicious recipe in my email this morning. Made dressing by closest approximation by memory and intentionally lowered sodium levels. The romaine and shredded carrots with green onions and grilled chicken are nothin' but Yum! Yum! Yum!

I had a similar recipe served to me 35 years ago. I have the MIL's asparagus patch in the back yard, and a craving for nice hi fiber, hi folic acid dish. This is an aspargus dish I can enjoy. So glad to have found it!

Ny husband has a sweet tooth and I have a freezer full of venison burger. So this recipe looked likely. DH moaned with delight. It was as if How-have-you-kept-this-away-from-me. The kicker is that he came home with a mixed bouquet from the florist. I found the results a tad tangy from the vinegar in the ketchup. I cooked maybe 55 minutes until all the onion looked soft and translucent. As the venison is so lean I left in the EEOV I browned the burgers in as I can always use the MUFA's, Monounsaturated Fatty Acids. The burger was real soft so I want to experiment with less breadcrumb and/or an egg addition.

Good tasting. Cook time way too long. Peaches were really juicy as fresh off tree. Had to thicken with corn starch. Like suggestion to remove peaches and let liquid reduce.

Wow! What a tasty, easy summer recipe. Used some cubed rotisserie chicken once, chop suey noodles another time. Husband wants to gild the lily with blue cheese--Down, boy!--but am resisting with various excuses.

I served this for lunch and my husband said, "Wow! You can serve this anytime!"