Soyburgers

These are old-school homemade veggie burgers, the kind that predate the pea-protein boom and still hold up. Cooked soybeans do the heavy work, ground sunflower seeds bring the fat and nutty backbone, and soy sauce seasons the mixture all the way through instead of just sitting on top.

Texture is the make-or-break here. Grind the seeds first until they look like fine meal, then pulse in the beans just enough to bind. Over-process and you end up with hummus; under-process and the patties crumble on the spatula.

If the mix feels too wet to shape, wheat germ or fine breadcrumbs tighten it up fast. The patty should hold its shape when you press it firmly into a round.

Bake or broil, your call. Broiling gets you those charred edges that make a veggie burger taste like it earned its place on a bun.

Kitchen Tips

• Cook your own soybeans from dried for the best texture. Canned work but tend to be softer and wetter.
• Chill the formed patties for 20 minutes before cooking so they hold together when the heat hits them.
• Use tamari instead of soy sauce for a gluten-free version.
• Freeze extras with parchment between each patty. They cook straight from frozen, just add a few extra minutes.

Variations

• Swap sunflower seeds for pumpkin seeds or a mix of sunflower and raw cashews for a creamier bite.
• Stir in a tablespoon of miso for umami depth.
• Add grated carrot and chopped parsley for a brighter, garden-style burger.