Soy Burgers

A from-scratch plant-based burger built on soaked and chopped soybeans, cooked brown rice, and ground toasted sesame seeds. No processed soy protein or mystery fillers here.

The soybeans soak overnight, then get drained, dried, and coarsely chopped. That coarse chop is important. You want texture in the patty, not a paste. Brown rice adds starchy body that helps the patties hold together, while ground sesame seeds contribute a nutty richness and healthy fats. Whole wheat flour and eggs bind everything into a mixture you can shape by hand.

Cook these on a griddle, in a skillet, or bake at 350°F (175°C) for 20 minutes. Sprinkle sesame seeds on the cooking surface to prevent sticking and add a toasty crust. The recipe is also freezer-friendly: shape the patties, freeze on a cookie sheet, then store in bags for a quick meal anytime.

Pro Tips

• Dry the soaked soybeans thoroughly before chopping. Wet beans make the patties fall apart on the griddle.
• Press the patties firmly when shaping. Bean burgers don’t have the fat content that holds meat burgers together, so compaction is key.
• Let the patties cook undisturbed for a few minutes per side. Flipping too soon breaks them.

Variations

• Swap sesame seeds for ground sunflower seeds as the recipe suggests for a nut-free version.
• Add a teaspoon of cumin or smoked paprika for more seasoning depth.
• Use a flax egg (1 tablespoon ground flax + 3 tablespoons water) instead of eggs for a fully vegan patty.