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2 c. soy beans 6 c. stock or water 2 tbsp. oil 4 garlic cloves, diced 2 lg. onions, diced 1 carrot, diced or grated 2 stalks celery, diced 1 green pepper, diced 1 tsp. sea salt 1/2 tsp. oregano 1/2 tsp. garlic powder 1/2 tsp. basil 1/2 tsp. parsley 6 tbsp. tamari 2 tbsp. peanut butter or tahini; optional 2 c. cooked millet, or cooked rice Soak the soy beans in water to cover overnight. Put soy beans and stock in a large pot, and cook over low heat for 2 1/2 hours until soft, making sure they are always covered with liquid. Heat the oil in a large skillet over medium heat; add the garlic and saute for 3-4 minutes. Add the onions and cook for 5 minutes, until golden. Mix in the carrots, celery, pepper, and seasonings. Cook for 2 minutes, until tender. Preheat oven to 400 degrees. Oil a cookie sheet. Drain the soy beans and mash well. Combine with the sauteed vegetables and the millet in a large bowl. Add the tamari and peanut butter, if desired. Form the mixture into patties and place on the cookie sheet. Bake for 20 minutes; turn burgers over and bake for 20 minutes more. Yields 2 dozen. | |
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recipe reviews #23476
Vera Moore (Australia) says:
Fantastic recipe but if you are not fully vegetarian substitute one cup of soybeans to one cup of mince chicken!!! You'll love it and your children would love it too!!!
#36566
Seth (Texas) says:
These were fantastic. Here's a tip - I didn't have all the herbs called for, so I used spicy stuff. Cayanne, cumin, and curry. They made for a delicious spicy-soy burger version. I liked these so much, I'm bringing them to a big camping trip this month. Can't wait to share!
#61042
Heather (Maine) says:
My child is on a very strict diet so I'm trying to find recipes with foods and spices he can have (VERY LIMITED), looks like he can have most of the items in this burger!!!! Excited to make But can they be frozen and for about how long will they keep this is all new to me..
#123651
Julie (New Hampshire) says:
These were fabulous! I only made a half batch because I wanted to make sure my husband and daughter would like them. Rave reviews all around. One thing to note, they REALLY stick. I lined my cookie sheet with aluminum foil and applied a generous amount of peanut oil... and the burgers still pretty much fused to the foil. Not sure how I'm going to overcome this problem next time. Maybe it would be better to just pan-fry them.
#124225
Dragonfly (Iowa) replies:
I second what Julie from New Hampshire says: they stick horribly. I tried pan-frying a couple and that didn't work much better, but I don't have a nonstick pan, so that might make a difference.
When it was time to flip the oven-baked ones, I ended up coating a new sheet of tinfoil with a lot of olive oil and turning the first sheet of tinfoil upside down over it and peeling the foil off the patties. A lot of food came up with it, but I did my best to put the patties back together. Next time I plan to try mixing in some gluten-free flour in the hope that they'll stick less.
Once both sides were cooked they came off the foil with no problem. This recipe tastes great, but not something you'd put pickles, ketchup, and mustard on. Also, it really doesn't make 2 dozen. I got about a dozen not-very-big patties from it.
When it was time to flip the oven-baked ones, I ended up coating a new sheet of tinfoil with a lot of olive oil and turning the first sheet of tinfoil upside down over it and peeling the foil off the patties. A lot of food came up with it, but I did my best to put the patties back together. Next time I plan to try mixing in some gluten-free flour in the hope that they'll stick less.
Once both sides were cooked they came off the foil with no problem. This recipe tastes great, but not something you'd put pickles, ketchup, and mustard on. Also, it really doesn't make 2 dozen. I got about a dozen not-very-big patties from it.
#178649
Bessler (Pennsylvania) replies:
Try lining your pan with parchment paper! Works on all sorts of sticky things... Maybe with a light spray of oil. Good luck!
#135731
Maria (Ontario) says:
Excellent recipe! Thank you so much for sharing!
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