Soybean Burgers
Submitted by aaaaaaaaaa
Hearty soybean burgers with eggplant, oats, wheat germ, and garlic, served with a homemade mushroom tamari gravy. A from-scratch vegetarian patty with serious substance.
YIELD
6 servingsPREP
2 hrsCOOK
20 minREADY
3 hrsThese aren’t wimpy veggie patties. These are thick, sturdy, from-scratch soybean burgers that can actually hold their own on a plate.
Ground soybeans get mixed with sautéed eggplant, onion, and garlic, then bound with rolled oats and wheat germ into a dense, savory dough. Pan-fried until golden and crisp on the outside, tender on the inside.
But the real star might be the mushroom gravy. Sautéed mushrooms, onion, and garlic thickened with arrowroot and finished with tamari. Pour it over the patties and you’ve got a meal that’ll make even the meat-eaters at the table take notice.
Kitchen Tips
- Cook the soybeans until very tender so they mash smoothly. Undercooked beans will give you a gritty texture.
- The dough should feel like thick paste. If it’s too dry, add water a tablespoon at a time. Too wet and the patties won’t hold together.
- Fry in about ¼ inch of oil for a crispy crust. These aren’t grilled burgers; the pan-fry is what gives them their character.
- Use arrowroot instead of cornstarch for the gravy. It gives a clearer, silkier finish.
Ingredients
Directions
Cook soybeans in 3 cups water until tender, about 2½ hours.
Drain, cool and grind or blend to make 1 cup.
Peel eggplant and cube.
Combine with diced onion and 3 to 4 cloves garlic in saucepan and cook in enough oil to cover bottom of pan until onion is tender.
Add oats, wheat germ, soybean mixture and salt.
Stir in 2 tablespoons water.
Dough should have consistency of thick paste.
Press into patties and fry in ¼ inch oil until done on both sides.
To make gravy, sauté chopped onions, 2 cloves garlic and mushrooms in butter until mushrooms are tender.
Dissolve arrowroot in ½ cup water and add to mushroom mixture.
Cook and stir until thickened.
Add tamari.
Serve patties with gravy.
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