Okara burgers for days

Standard / by / May 9, 2018 / No Comments

If you follow me on Facebook, Twitter, or Instagram you know that I've been making a lot of homemade goodies every weekend and almost all start with homemade soymilk (hello, Soyajoy) thanks to my friend Jarad who gifted me a copy of The Non-Dairy Evolution Cookbook. I make yogurt, butter, tofu (yes! tofu!), and all kinds of cheese (Havarti, pepper jack, mozzarella, and American). That little cookbook has upped my kitchen game big time.

Did you know that when you make soymilk - by the way, I use non-GMO and organic Laura Soybeans - that you strain the milk and that the resulting soy pulp is called okara? Yep. And you can use the okara in all kinds of recipes, from bread to crackers to hummus. But the way I like to use it the most is for okara-based veggie burgers. I've been making a lot of them. Weekly, actually.

I basically just throw in whatever I have - beans, veggies, kimchi, and black-eyed peas star in these beauties - and air fry the patties for about 20 to 25 minutes. You could fry them any way you like, in oil in a skillet or perhaps dry on a cast iron skillet. Or even bake them (likely about 425 for 30 or more minutes). But I recently made one that seemed recipe-worthy and I actually jotted down all the ingredients.

If you make soymilk at home and are trying to find ways to use the leftover okara, give these a go (or mash it with your favorite veggie burger ingredients and get creative!).

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Peanut-y Okara Burgers

Course Main Course
Cooking Method Air Fryer
Servings 6
©JLFields JL Fields

Ingredients

  • 2 VeganEggs
  • 1 tablespoon soy sauce
  • 1 small onion chopped fine
  • 1 1/2 cup okara soy pulp
  • 3 tablespoons nutritional yeast
  • 2 tablespoons peanut butter
  • 1 teaspoon mustard powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 cup whole wheat flour
  • 1 1/2 cups black-eyed peas canned or cooked; mashed
  • 3 tablespoons sesame seeds
  • Olive oil spray optional

Instructions

  1. Prepare the VeganEgg according to package instructions (or prepare a flax or Ener-G egg).

  2. Preheat the air fryer on 350°F for 5 minutes.

  3. Combine all ingredients - except the sesame seeds -  in a large mixing bowl and pour the vegan egg over it. Mix well (I use gloved hands). Form into 6 equal size patties (a digital kitchen scale is helpful). Press sesame seeds into both sides of the burgers. Mist each burger, top and bottom, with olive oil spray (if using). 

  4. Place the burgers on parchment paper and air fry for 20 minutes, turning over at 10 minutes. If you have a small air fryer, you may have to do this in batches. 

  5. After 20 minutes, flip the burgers off the parchment paper and onto the air fryer basket, increase the temperature to 400°F and air fry 5 minutes longer. 

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