I love okara. I know a lot of people are afraid of soy. If you are one of them, you can just substitute boiled potatoes for the okara, but you will definitely have a different texture burger. Okara is the pulp left over when making soy milk. Check this out to learn how to make okara.
These burgers are so light and fluffy, kind of like a mashed potato patty, hence the name cloud burgers. They require a lot of seasoning because okara is basically the most bland thing ever. I have listed the spices but left out measurements since everyone likes things seasoned differently. Taste the mixture ore than once to make sure everything tastes delicious. You can also add any veggies you would like. I used peas and spinach.
These work well as burgers in a bun, in a wrap, over a salad, or even by themselves.
- 2 cups okara
- 2 small or 1 medium potato, boiled and mashed
- 2 flax eggs
- 1 tablespoon soy sauce or Bragg’s liquid aminos
- 2 tablespoons rice wine vinegar
- salt, pepper, garlic powder, ginger powder, onion powder, smoked paprika, cumin, cayenne powder (to taste)
- Tony Chachere’s and Old Bay (to taste)
- 1 teaspoon liquid smoke
- 1 green onion, sliced thin
- 1/2 cup peas
- 1 cup chopped frozen spinach, thawed
- 1/4 cup cilantro, chopped
Mix all ingredients until combined. Taste to make sure it is seasoned well.
Form into patties.
Heat a large skillet over medium heat with enough oil to coat the bottom of the pan.
Cook a few at a time until golden brown. Flip and cook until the other side is golden.