Mash the soybeans until pasty	Fry burger in corn oil

---

Golden Lion

Source: St. Louis Post-Dispatch, April 18, 1984

Yield: About 20 burgers

---

Ingredients

• 3 cups cooked soybeans or soybean flakes

• 2 cups dry millet (Place dry millet in 3 cups cold water. Bring to boil. Let boil, uncovered, 3 minutes. Cover. Turn off heat. Let stand 5 minutes.)

• 2 1/2 cups toasted oats

• 1 cup toasted wheat germ

• 11/2 cups toasted cornmeal

• 1/2 cup corn oil

• 2 Tbsp tamari (soy sauce)

• 2 Tbsp sea salt

• 1/2 tsp cayenne pepper

• 1/2 tsp black pepper

• 1 tsp granulated garlic

• 2 ribs celery, diced

• 2 medium yellow onions, diced

• 1 cup grated carrots

• Additional corn oil for frying

• About 20 cheese slices

• Sliced tomato, sliced red onion, alfalfa sprouts and desired condiments

• About 20 hamburger buns

---

Preparation

In a large mixing bowl, mash the soybeans or soybean flakes until pasty. Add millet and continue mashing. Stir in oats, wheat germ and cornmeal. Stir in oil, tamari, sea salt cayenne, black pepper and garlic. Stir in celery, onions and carrots. Store in covered plastic container in refrigerator. Will keep up to one week.

To serve: Scoop out desired amount and shape into patties. Fry burger in 1 tablespoon corn oil. When brown, turn. Put cheese slice on brown side. Cover until cheese melts. Serve burger with sliced tomato, sliced red onion, alfalfa sprouts and desired condiments. The Sunshine Inn uses soy-sunflower buns or whole wheat bread.