I wrote last week about making soy milk from scratch. With the leftover mash, I experimented with a previously used chickpea slider recipe to create soybean sliders. The results were great, and the burgers are easy to freeze—but I'd recommend making way more than you need because they go fast!
I put the soybean mash in a bowl and added onions, shreddd carrots, and anythind else I could find in the fridge (potatoes, turnips, radishes—anything will work!). I added two eggs from our chickens, some bread crumbs, and lots of spices from the garden (sage, oregano, mint, and lots of chives). After I mixed it up, I added flour until I had the right consistency and put some vegetable oil in a pan to warm up.
I formed the mash into patties and fried them until they were golden-brown. Served up with a bunch of fixings, they were delicious! Meat-eaters and vegetarians alike will love this recipe.