Soy Quarter-Pounder
Submitted by MelissaJo
Homemade soy quarter-pounder veggie burgers with cooked soybeans, tofu, wheat germ, carrots, and garlic. Baked or broiled and ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minForget the boxed veggie burgers. These homemade soy patties have real texture, real flavor, and real ingredients you can actually pronounce.
Cooked soybeans get coarsely ground and mixed with tofu for binding, wheat germ for a nutty crunch, grated carrots, celery, onion, garlic, and a hit of vegetarian Worcestershire. Shape them into quarter-pound patties, bake or broil, and you’ve got a plant-based burger that holds together on a bun and actually tastes like something.
Ready in 30 minutes, no deep fryer needed.
Pro Tips
- Grind the soybeans coarsely, not into a paste. You want some chunky texture for a burger-like bite.
- Use wheat germ for the best flavor, but breadcrumbs work as a substitute if that’s what you have.
- These freeze well. Shape extra patties and freeze them between sheets of parchment for easy weeknight dinners.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Coarsely grind soybeans in a blender or food processor.
Mix soybeans with remaining ingredients.
Shape mixture into patties.
Bake patties on a lightly oiled baking sheet for 20 minutes, turning once, or broil for 5 minutes on each side.
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