Makes 16 burgers
Pressure cook 2 cups soybeans. Drain 5 cups cooked soybeans through a colander or strainer. Mash the beans with a potato masher and add while mashing:
2 teaspoon salt
1 cup uncooked oats or 1 cup whole wheat flour
1/2 teaspoon pepper
1 tablespoon garlic powder
2 teaspoon oregano
1 teaspoon basil
1 onion, finely chopped
1 green pepper, finely chopped
Mix well. The batter should be quite stiff. To make patties, roll mix into a small ball larger than a golf ball but smaller than a tennis ball. Then flatten the ball to 1/2″ thick. Fry in a generous amount of oil so they’ll be crisp. Thin patties make better burgers because they stay crisp, thick patties don’t get done so well in the middle.