Soy Burger Recipe
Veggie Burger Recipe
Delicious grilled soy burger recipe for Italian herb crusted veggie burgers with soy beans, sundried tomatoes, garlic, and Parmesan cheese. So good even meat-eaters will like 'em. Try it and tell us what you think at the bottom of this page.
Herb Crusted Soy Burgers Recipe
(Makes 6 Vegetarian Burgers)
Time: 45 Minutes
Directions for Grilled Soy Veggie Burgers
In a small saucepan over high heat, bring the brown rice and water to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the water has been absorbed (45 to 50 minutes).
Preheat an outdoor grill for high heat (450 degrees F) and lightly oil a sheet of aluminum foil.
Drain, rinse, and dry-off soy beans. Don't skip this step it can make the difference between a veggie burger that sticks together or falls apart.
In a medium bowl, mash soy beans with a fork or masher until thick and pasty.
In a food processor, add the red bell pepper, red onion, sun dried tomatoes, and garlic. Pulse until everything is finely chopped. Strain this mixture through a fine strainer to remove excess water then add it to the mashed beans and mix well.
Place the cooked brown rice and Parmesan cheese in the food processor and process until combined. Stir this mixture into the soy burger mixture.
In a small bowl, whisk together the eggs, Italian dressing, garlic salt, oregano, basil, parsley, rosemary, and thyme. Mix this into the soy bean burger mixture.
Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. With a light touch form into 6 large veggie soy burger patties and place on prepared sheet of aluminum foil.
Lightly oil grill grate and place prepared sheet of aluminum foil with burgers on the grate. Grill these soy bean burgers 20 minutes, covered, flipping once half-way through.
You can also bake these veggie burgers on a baking sheet at 375 degrees F for 20 minutes, flipping once half-way through.
These soy garden burgers are perfect topped off with just some fresh spinach leaves and extra Parmesan cheese inside whole wheat buns or with crusty ciabatta flatbread.
Try 'em with a side of our Italian marinated grilled vegetable kabobs.
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