|Vegetable oil||3 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Green peppers||2 , seeded and chopped|
|Vegetable stock/Water||1 Cup (16 tbs)|
|Canned chopped tomatoes||16 Ounce (1 Can)|
|Cornstarch||1 1⁄2 Tablespoon|
|Soy sauce||1 Tablespoon|
Pre-heat the oven to 350°F.
Heat the oil in a large saucepan and brown the burgers on both sides (about 5 minutes in total).
Remove the burgers from the pan and place in a hot oven.
Add the onions and garlic to the pan and saute until they are tender.
Add the peppers and most of the vegetable stock to the saute, then cover and simmer for 10 minutes.
Add the tomatoes and simmer for a further 10 minutes.
Mix the cornstarch and soy sauce with the remaining vegetable stock to make a smooth, lump-free paste.
Add this to the sauce and continue to simmer.
When the sauce has thickened, return the burgers to the pan.
Increase the heat for 1 minute