Basic soyburgers

7 Servings

Ingredients

Quantity Ingredient
15 ounces Cooked soybeans; rinsed and drained (from 1-1/2 to 2 cups), *see tip
½ cup Mashed tofu; *see tip
1 teaspoon Salt
1 large Garlic clove; may be doubled
1 cup Minced onion
2 Scallions; minced
Parsley; a handful
2 tablespoons Minced fresh dill weed; (2 to 3 tbs)
2 tablespoons Cider vinegar
2 teaspoons Dry mustard
2 cups Fine dry breadcrumbs; *see tip
Substitute: cooked short-grain brown rice
Vegetable oil; for the pan

Directions

Place everything except the bread crumbs (or rice) and cooking oil in a food processor and puree until fairly smooth.

Transfer to a bowl and add the bread crumbs or rice. Stir until well combined.

Form into patties about 4 inches in diameter and l/2 inch thick, using about ½ cup of the mixture for each patty.

Heat a heavy nonstick skillet and brush with oil. When the pan is hot, add the burgers, turn the heat down to medium, and cook for about 10 minutes on each side. Watch them carefully so they get nice and brown, but don't burn.

Serve hot, in burger style (see notes.) Yield: 6 to 8 4-inch burgers. Preparations time: 30 minutes after the soybeans are cooked (10 minutes of work).

BOOKs NOTEs: "Don't Knock 'Em Till you Try 'Em" -- You can buy many types of veggie burgers" these days, but just in case you'd prefer to make them yourself, here is the onginal concept. These simple, good, inexpensive burgers can be assembled and sauteed in just 30 minutes so it's not nearly as much work as it might seem.

Serve Soyburgers with or without toasted buns, accompanied by the traditional burger trimmings -- mustard, ketchup, mayonnaise, onion, tomato, pickles, etc.

You can freeze the uncooked patties. Just wrap each burger in plastic wrap, then store all the individually wrapped patties together in a sealed plastic bag in the freezer. You can defrost one at a time, as needed, and saute to order.

TIP: * Soak and cook dried soybeans ahead of time (see package for directions), or buy canned soybeans in a natural foods store. * Soyburgers can be made with bread crumbs or with cooked short grain brown rice. With rice, you have a wheat-free option, and the burger will come out crumblier, but crunchier. With bread crumbs. they hold together better The burgers taste great both ways. If you re using rice, cook it in advance and allow to cool. *MC-PER SERVING (⅐): 243 CAL, 7.6g fat (27⅖% cff); 48⅗% from carbs; 23.9% from protein, Estimated using nutritional values of Mori-Nu Soft Tofu.

>Untested recipe edited by Pat Hanneman (kitpath) for Mollie Katzen fans.

1998-Feb

Recipe by: Mollie Katzen's Vegetable Heaven (1997) Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 23, 1998

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