These veggie burgers are very healthy, high in protein, gluten free, and very rich. The procedure is easy, there are few steps and few simple ingredients to get.
Peel and chop the onion. Sauté it in a pan with a little oil until it is cooked.
Process the soybeans together with the liquid until you have a paste. Add the rest of the ingredients and process until integrated. The mixture should be smooth, without bits of beans. A bit sticky but should be moldable. If it is very soft, cool for a few minutes before forming the patties.
Form 6 discs of about 110g, about 7 cm in diameter by 1.5 cm in high. Keep in the refrigerator for up to 5 days or freeze in a ziploc type freezer bag are plastic freezer dividers between each hamburger for up to 3 months.
To cook them, freshly made or straight from the freezer, heat a nonstick skillet with a little sunflower or coconut oil. Cook over medium heat for 2-3 minutes, turn and cook another 2-3 minutes. Eat as a hamburger with your favorite ingredients (guacamole, sprouts, arugula and tomato for me!) Or with salad or mashed potatoes!