How to Make the best Vegan Burgers

Ever wonder how to make a veggie burger?This is a somewhat complicated, but very rewarding recipe for my famous veggie burgers. My father and I perfected these when I was about 10 and we make them every so often. This vegan burger recipe makes about 2 dozen burgers and they freeze well, so these are perfect for several meals! Try them, you’ll love this recipe.

You will need:

• 4 Cups Cooked Soybeans (Instructions below)
• 1 Cup Bulgur (Instructions below)
• 1/2 Block Silken Tofu
• 1 Small Onion (Diced)
• 3 Stalks Celery (Diced small)
• 1/4 Cup Barley (Cooked with the soybeans)
• 1 Cup Rolled Oats
• 1/4 Cup Onion Soup Mix
• 1/4 Cup Nutrition Yeast
• 1/8 Cup Wheat Germ
• 2 Tbs. Ground Flax Seed
• 1/4 Cup Vital Wheat Gluten
• 1 1/2 Cups Vegetable Broth
• Soy Sauce
• Olive Oil

Instructions:

1. Cooking the soy beans is the hardest and longest part. Starting them dried (with the barley), you must soak them in warm water for 3-4 hours then boil them for 2 hours, then soak for 6 additional hours and then finally boil them again for about 2-3 hours. I know, this seems ridiculous, but the beans have to be cooked well in order to use them as a base for these burgers.
2. When cooked soy beans are achieved, place 4 cups of them in a food possessor with silken tofu, olive oil and salt and pepper. After they are creamed, put in large bowl.
3. Add rolled oats, onion soup mix, nutritional yeast, wheat germ and flax seed. Mix very well. If dough is to solid to mix, add more silken tofu. Set aside. In smaller bowl, begin to soak bulger in vegetable broth and soy sauce. Leave sit for 10 minutes.
4. In a large, high walled frying pan; sauté onions and celery in olive oil and a little salt until onion becomes just translucent. Add bulgur and all the liquid and turn heat up to a boil. Cook until there is no fluid left and bulgur is plumped and not crunchy. This mixture is VERY yummy all by it’s self, by the way. Add to soy bean mix. Stir well.



5. Don’t be afraid to add different spices. I tend to shake things up a bit every time I make these. Sometimes I add a curry powder and make them a little spicy. Sometimes I throw in a little thyme, oregano and parsley for a more Italian mix. It’s really up to you and your imagination. Have fun.
6. When you finally have the perfect taste, add the vital wheat gluten (to help it stick together better) and you’re ready to form the burgers. These keep in the freezer for about 3 weeks. I have eaten them after 6 weeks in the freezer (out of desperation), but I don’t recommend that. Oh and… ENJOY!

Cooking Directions:

Take thawed burger and fry in a lightly oiled pan at medium heat for 5 minutes on each side (keep pressing the burger down so that it cooks through). You can serve as is, or bake for 10 minutes for a slightly more crunchy texture.