Veggie Burgers

By North Star



This makes about 48 vegetarian burgers and they freeze well!

7 c. dried soya beans
1/2 Tbsp finely chopped garlic
4 c. diced yellow onions
4 Tbsp. olive oil
7 c. long-grain brown rice
6 cups sunflower seeds
1 1/2 Tbsp. ground black pepper
1 tsp. Tabasco sauce (to taste)
1 1/2 c. bread crumbs
2 Tbsp. soya sauce
2 Tbsp. salt (or to taste)
8 large or 10 med. eggs, beaten
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Wax paper cut into 6 inch squares
Vegetable oil for frying
Whole wheat buns
Mayonnaise
Lettuce, tomatoes and sprouts

Place soys beans into a large stock pot with 28 cups of cold water. (Soy beans
will expand considerably). Bring water to a boil, simmer for 2-3 hours
or until beans are solft. Drain well, set aside.

Heat olive oil, saute garlic and onions over medium heat until translucent.
Meanwhile prepare brown rice. Wash rice in several changes of water,
drain thoroughly. Combine rice with 14 cups of cold water and bring
to a boil. Cook for about 30-40 min. or until rice is medium soft...you do
not want the rice overcooked.
In a 350 deg. oven toast the sunflower seeds lightly, turning often so seeds
brown evenly and do not burn.
Using a food grinder or food processor, grind soya beans in several
batches if necessary.
Place in a large bowl and combine with the cooked rice, onions, garlic and sunflower seeds. Add seasoning and crumbs mixing well, then add
beaten eggs combining well.

Form mixture into 5 oz. portions (roughly the size of a tennis ball). Place
on waxed paper sheets and set on a baking tray. Refrigerate patty portions
for 15 min. Placing a waxed paper square over each patty portion, press
into burgers of half inch thickness. (We use two wooden burger presses)
Chill for at least 1 hour (or up to 24 hr.) between waxed paper sheets.

Fry burgers in vegetable oil over medium heat until patties are nicely browned
on both sides. Turn patties once only, as they will break apart with too
much handling.
For a cheese veggie burger, top with grated cheddar and place under broiler
until cheese melts. To serve, spead buns with mayo, add torn or shredded
lettuce, tomato slices and sprouts. Enjoy!