Soybean Burger Recipe (Homemade Soy Burgers)

Soybean Burger Recipe (Homemade Soy Burgers)

This homemade soybean burger is everything you want in a soy burger recipe. High protein, bold flavors, and it comes together with just a few simple steps.

Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Dinner, Main Course, Meals

Cuisine: American

Servings: patties

Author: Julie Gaeta

Ingredients

2 cups cooked soybeans well drained
1 cup rolled oats
2 cups water
1 vegan bouillon cube
4 tablespoons tamari or soy sauce
1 teaspoon maple syrup
2 tablespoons oil canola or avocado oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon dried basil
1 teaspoon dried sage
2 tablespoons nutritional yeast
2 tablespoons plant-based milk like almond or soy milk
½ cup panko
½ teaspoon sea salt adjust to taste
4 teaspoons oil for pan-frying
½ teaspoon red pepper chili flakes optional

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Instructions

In a medium saucepan, bring water, tamari, maple syrup, oil, garlic powder, onion powder, basil, sage, and chili flakes to a gentle boil.
Stir in the rolled oats. Cover and remove from heat. Let sit 5-7 minutes until the oats absorb the liquid and soften.
In a large bowl, mash soybeans with nutritional yeast and milk. Leave some texture, don’t puree completely.
Add the oat mixture and panko to the soybeans. Stir until fully combined. The mixture should be thick and hold its shape when pressed between your palms.
Taste and adjust salt if needed.
Shape into 8-9 patties, pressing firmly. Wet hands if sticky.
If baking, preheat the oven to 375°F. If chilling the patties first, preheat the oven during the last 10 minutes of chilling.
Refrigerate 30-60 minutes to firm up (recommended but not required).
Either pan-fry or bake the patties (or both for best texture).
Pan-fry: Heat 4 teaspoons oil in a skillet over medium heat. Cook 5-7 minutes per side until golden brown and firm in the center.
Bake: Bake at 375°F for 15-20 minutes, flipping halfway.
Pan-fry + bake (best texture): For the best texture, pan-fry first to get that golden crust, then finish in the oven for 10-15 minutes.

Notes

If the mixture feels too soft, add 1-2 tablespoons of additional panko and chill for 10 minutes. If too dry, add a splash of milk.
For a slightly softer texture, quick oats may be substituted for rolled oats. Reduce water to 1½ cups.
Vegetable broth can be used instead of water - just omit the bouillon cube.
To make this oil-free, sauté with broth and bake. Add a tablespoon of tahini to the mixture right before forming patties.
Add in grated carrots, onions, zucchini, and peppers for a soy veggie burger.
Pan-frying gives a golden brown, crispy crust. Baking ensures the inside is cooked through. You can do either or both (I prefer both).
For a crispy crust, heat your skillet with oil over medium-high heat until shimmering before adding the patties. Don’t overcrowd the pan, and resist flipping too early; let a golden crust form before turning.

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