1 1/2 cups whole shelled soybeans
1/4 cup scallions, finely chopped
1/2 cup red bell pepper, finely diced
1/4 cup celery, finely diced
Zest from one lemon plus juice from 1/2 lemon
3/4 cup crushed-up nuts or almond flour
3 egg whites, beaten until frothy
1 1/2 tablespoons olive oil
Salt and pepper to taste lemon wedges (optional)
1. Combine 1/2 cup soybeans (reserve rest), scallions, bell pepper, celery, lemon zest, lemon juice, and bread crumbs. Stir in egg whites (reserve 2 tablespoons).
2. Pulse reserved soybeans and egg whites in a food processor until coarse. Add to other ingredients and stir until combined.
3. Divide and shape mixture into 3/4-inch-thick patties. Sauté patties in olive oil over medium heat in a nonstick skillet for 2 to 2 1/2 minutes on each side until lightly browned. Gently pat sides of patties with a spatula to help keep shape. Season as desired.
Note: When making the mini-burgers, they can easily fall apart, so make sure to keep patting the sides to keep them together.