Soybean Burgers
Yield
6 servingsPrep
2 hrsCook
20 minReady
3 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
soybeans (daizu)
dry |
|
| 1 | each |
eggplant
|
*
|
| 1 | each |
onions
diced |
|
| 4 | each |
garlic cloves
minced |
|
| 1 | cup |
rolled oats
|
|
| 1 ½ | cups |
wheat germ
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
vegetable oil
|
*
|
| Mushroom gravy | |||
| 1 | cup |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | cup |
mushrooms
chopped |
*
|
| 3 | tablespoons |
butter
or margarine |
|
| 1 | tablespoon |
arrowroot flour
|
|
| ½ | cup |
water
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
soybeans (daizu)
dry |
|
| 1 | each |
eggplant
|
*
|
| 1 | each |
onions
diced |
|
| 4 | each |
garlic cloves
minced |
|
| 237 | ml |
rolled oats
|
|
| 355 | ml |
wheat germ
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
vegetable oil
|
*
|
| Mushroom gravy | |||
| 237 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 237 | ml |
mushrooms
chopped |
*
|
| 45 | ml |
butter
or margarine |
|
| 15 | ml |
arrowroot flour
|
|
| 118 | ml |
water
|
|
| 15 | ml |
soy sauce, tamari
|
|
Directions
Cook soybeans in 3 cups water until tender, about 2½ hours.
Drain, cool and grind or blend to make 1 cup.
Peel eggplant and cube.
Combine with diced onion and 3 to 4 cloves garlic in saucepan and cook in enough oil to cover bottom of pan until onion is tender.
Add oats, wheat germ, soybean mixture and salt.
Stir in 2 tablespoons water.
Dough should have consistency of thick paste.
Press into patties and fry in ¼ inch oil until done on both sides.
To make gravy, sauté chopped onions, 2 cloves garlic and mushrooms in butter until mushrooms are tender.
Dissolve arrowroot in ½ cup water and add to mushroom mixture.
Cook and stir until thickened.
Add tamari.
Serve patties with gravy.
