I grew up eating these homemade soy burgers, also known as soybean patties. For non-meat eaters or anyone looking to add wholesome plant-based protein to their diet, this simple recipe is one of the best options around.
When I attended public elementary school, our cafeteria ground beef burgers had added soy protein. I'm not sure if the school district did that to save money, but in all honesty, I preferred the flavor and texture of those soy-beef burgers over standard beef patties!
I have never been much of a meat eater. So, when a church member brought these homemade soybean burgers to a church potluck over 40 years ago, I fell in love with them immediately. I loved the savory flavor and the crispy edges on the outside of the patties, and I've been making this exact recipe ever since.
How to Make Soy Burgers
To make homemade soy burgers, soak 2 cups of dried soybeans for up to 6 hours, then blend them with water, olive oil, soy sauce, nutritional yeast, and seasonings until coarsely ground. Transfer to a bowl, stir in whole oats to bind the mixture, and let it rest for 15 minutes. Shape into patties and pan-fry in hot olive oil over medium-low heat for 10 minutes per side until golden brown and firm.
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Why You'll Love This Recipe
- High-Protein Meat Substitute: Made from whole soybeans, these homemade soy burger patties offer 16 grams of plant protein per serving without relying on heavily processed ultra-refined soy isolates.
- Simple Pantry Ingredients: Uses budget-friendly staples like whole oats, nutritional yeast, and simple herbs.
- Crispy & Satisfying Texture: The combination of ground soaked soybeans and whole oats gives these veggie patties a fantastic bite with nicely crispy edges.
- Great for Meal Prep: These patties hold up well in the fridge and freeze beautifully for quick weeknight dinners or Meatless Mondays.
What You'll Need (Simple Pantry Ingredients)
Here is a quick overview of what you will need. Scroll down tot he recipe card for exact measurements and printable instructions.
- Dried Soybeans: Whole dried soybeans are the base of this recipe. Soaking them before blending gives the patties the perfect meat-like texture.
- Whole Oats: Acts as the primary binder by absorbing liquid and starch from the ground beans to hold the patties together.
- Nutritional Yeast Flakes: Adds a rich savory, slightly cheesy umami flavor.
- Soy Sauce: Brings essential saltiness and depth.
- Olive Oil: Keeps the burger mixture moist while blending and helps achieve that golden exterior during cooking.
- Seasoning Blend: Italian seasoning, garlic powder, onion powder, and optional salt to boost the savory profile.
Step-by-Step Instructions
Soak and Grind the Soybeans
- Place dried soybeans in a large bowl, cover generously with cold water, and let them soak for up to 6 hours. Drain well.
- Transfer soaked soybeans to a heavy-duty food processor or high speed blender. Add the water, nutritional yeast, soy sauce, olive oil, onion powder, garlic powder, and Italian seasoning.
- Pulse or blend until you readh your desired consistency, scraping down the sides as needed.
Bind and Rest
- Transfer the soybean mixture into a large mixing bowl.
- Stir in the whole oats until evenly combined.
- Let the mixture sit undisturbed for 15 minutes. This resting time allows the oats to absorb moisture and bind everything together so the patties don't fall apart.
Choose your preferred cooking method below (Pan-Frying or Oven Baking)
Pan-Frying Soy Burgers (For Crispy Edges)
- Heat olive oil in a large skillet over medium heat until hot.
- Scoop ¼ cups of the soybean mixture into the pan and press it down gently into a ½--inch thick patty.
- Reduce heat to medium-low. Fry for about 10 minutes, until the bottom is deep golden brown and the patty starts to set around the edges.
- Carefully flip the patties over and cook for another 10 minutes until firm and golden on both sides.
Oven-Baking
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with a silicone baking mat (avoid parchment paper, as the moisture from the raw mixture can cause paper to get soggy and tear.
- Using a large scoop, portion the mixture into patties on the baking sheet.
- Bake for 15 minutes, flip carefully, and bake for another 15 to 20 minutes until cooked through and firm.
Easy Flavor Variations and Substitutions
Smokey BBQ Soy Burger: Add ½ teaspoon of smoked paprika and a dash of liquid smoke or your favorite BBQ rub to the blender.
Veggie Add-ins: Fold in ¼ cup of finely grated carrots, finely diced red bell pepper, or minced sauteed mushrooms when stirring in the oats.
Bean Substitutions: You can swap the soybeans for dried pinto, black, or Great Northern beans (soaked using the same method). Keep in mind that soybeans have a naturally higher protein count, so substituting other beans will change the final nutrition values.
Storage & Freezing Instructions
Store leftover cooked soy burgers in an airtight container in the refrigerator for up to 4 days.
To freeze, allow cooked patties to cool completely. Place a sheet of parchment paper between each patty to prevent sticking and transfer to a freezer-safe bag or container. Freeze for up to 3 months. Reheat directly from frozen in a hot skillet with a splash of oil or in an air fryer at 375°F until warmed through.
Shelby's Tips for Success
- Texture Preference: If you like a chunkier, meatier patty, use a food processor and pulse the soybeans briefly instead of continuous blending.
- Oats as a Binder: The starch in whole oats is crucial for holding these vegan patties together. If you need a gluten-free option, make sure to use certified gluten-free whole oats or rolled oats. Quick oats work in a pinch, but avoid quick-cooking steel cut oats.
- Taste Before Cooking: Soy sauce brands vary in salt content. Taste a tiny bit of the blended mixture before shaping to see if you need to add an extra pinch of salt.
- Boost Fiber: You can stir in 2 tablespoons of ground flaxseed along with the oats for an extra fiber and omega-3 boost.
What to Serve with Soy Burgers
Serve these patties on toasted rolls with srirachia aioli, lettuce, sliced tomato, and dill pickles. They pair wonderfuly with:
- Vegetarian stuffed mushrooms
- Air fryer green beans
- A simple garden salad or sweet potato fries.
More Plant-Based Recipes You'll Love
When you make this soy burger recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Soy Burgers
Equipment
- Blender , or food processor
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Ingredients
- 2 cups dried soybeans
- 1¼ cups whole oats
- 1 cup water
- ¼ cup nutritional yeast flakes
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon salt optional (to taste)
- Olive oil , for frying
Instructions
- Place dried soybeans in a large bowl and cover with cold water. Set aside and allow beans to soak up to 6 hours.
- Drain water from soybeans and place soybeans in a heavy duty blender or food processor. Add the water, nutritional yeast, soy sauce, olive oil, onion powder, garlic powder, and Italian seasoning.
- Grind soybean mixture until desired consistency, scraping the sides of the blender down periodically. Transfer soybean mixture to a large bowl and stir in oatmeal. Set for 15 minutes, allowing mixture to thicken.
- Heat olive oil in a large skillet over medium heat until hot. Scoop ¼ cup of soybean mixture into skillet and flatten out into a ½ inch thick patty.
- Reduce heat to medium low and fry soy burgers until golden brown on the bottom and burger has begun to set on the top, about 10 minutes.
- Carefully flip burger patties over and continue to cook for 10 minutes, until patties are firm and golden brown on both sides.
Robert Gibson says
I was struggling to find a good recipe for Soybean burgers and came across Honey B's website - fabulous!! The burgers I made tasted way better than I expected, in fact, they are really quite splendid!! This will now become one of my Go To recipes for veggie burgers. The recipe was simple to follow, the ingredient list is not extensive, and the taste and texture were wonderful. I deviated by using fresh onion, my mixture was quite wet.
Shelby Law Ruttan says
Thank you so much for trying the recipe and I am happy you enjoyed it! I hope you will try other recipes as well! Thanks again, Shelby
Cynthia Tripp says
I am very interested in this recipe. I used one like it 50 years ago and gradually stopped using it. Forgot about it until now. So we made it today. I like the texture and flavor was good. We added a ton more seasoning and it’s still plain. I will be working on it! Good possibilities and good protein value.
martha says
I love this recipe! i used fresh onion and garlic and added fresh chopped parsley. just delicious!! thank you for this great recipe!!
Teresa B. says
I agree with your preference for the soybean burgers we were served in elementary school. I loved them. I've also never found a recipe to replicate that meaty taste and texture. I'm not a fan of spicy food, so I'm eager to find something bland yet tasty.
I'm not terribly interested in adding the Italian seasoning you suggest or even the soy sauce. I think I'll just stick to salt, pepper and onion powder. I appreciate your processing instructions, however.