Soy-Brazil Nut Burgers (Tara McDermott)
These Soy-Brazil Nut Burgers offer a robust, earthy flavor profile that appeals to both vegetarians and meat-eaters. The combination of slow-cooked soybeans and rich Brazil nuts creates a dense, satisfying texture, while raw carrots add a subtle sweetness and crunch. Infused with umami-rich tamari and aromatic herbs like parsley and basil, these patties are deeply savory. Wheat germ binds the mixture, ensuring the burgers hold their shape while adding a nutritious boost. Perfect for a casual weeknight dinner, a potluck contribution, or a healthy lunch option, these burgers are versatile and delicious. Serve them on toasted buns with your favorite condiments, or enjoy them cold as part of a grain bowl. They represent a wholesome, homemade approach to plant-based eating.
Description
These Soy-Brazil Nut Burgers offer a robust, earthy flavor profile that appeals to both vegetarians and meat-eaters. The combination of slow-cooked soybeans and rich Brazil nuts creates a dense, satisfying texture, while raw carrots add a subtle sweetness and crunch. Infused with umami-rich tamari and aromatic herbs like parsley and basil, these patties are deeply savory. Wheat germ binds the mixture, ensuring the burgers hold their shape while adding a nutritious boost. Perfect for a casual weeknight dinner, a potluck contribution, or a healthy lunch option, these burgers are versatile and delicious. Serve them on toasted buns with your favorite condiments, or enjoy them cold as part of a grain bowl. They represent a wholesome, homemade approach to plant-based eating.
Ingredients
- 2 dry soybeans, cooked in 4 cups water in crock pot set on low for 12 hours
- 5 carrots, raw, peeled
- 1 Brazil nuts
- 1/2 tamari
- 1 dried parsley
- 1 dried basil
- 3 wheat germ
Directions
- 1 Puree the cooked soybeans and raw carrots in a blender until smooth.
- 2
Grind the Brazil nuts in a food processor or blender until finely chopped.- 3
In a large bowl, mix the pureed soybean-carrot mixture with the ground Brazil nuts and tamari.- 4
Add the dried parsley and dried basil to the mixture and stir to combine.- 5
Gradually mix in the wheat germ until the mixture reaches a dough-like consistency that holds together.- 6
Form the mixture into patties of desired size.- 7
Place patties on a baking sheet and bake in an oven preheated to 400 degrees Fahrenheit for 30 minutes.NoteSoak dry soybeans before cooking if not using a slow cooker method. Ensure carrots are chopped before blending if your blender struggles with whole pieces.
Adjust the amount of wheat germ as needed to achieve the right binding consistency.
These burgers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
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