2 eggs
1 1/2 cups chopped fresh mushrooms
1 teaspoon Worcestershire sauce
1 small red onion, chopped
1 cup warm water
2 tablespoons vegetable oil
1/4 teaspoon salt
1 (28 ounce) can cream-style corn
1 head lettuce, shredded
1 cup canned mushrooms
1 cup canned tomatoes
Heat oil in a large saucepan over medium heat. Stir in mushrooms, salt, Worcestershire sauce and onion. Cook, stirring, until mushrooms are tender.
To Serve: Insert metal spatula into center of each patty. Between 2 and 4 patties, seal and pierce while simultaneously opening wings.
Heat olive oil in a large skillet over medium heat. Saute onion and mushrooms until lightly browned; remove skin. Stir in salt and pepper. Saute mushrooms and vegetables for 3 minutes.