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Soy Burgers

Veggie.Lover's picture
  Multigrain rolls 6 , split and toasted
  Lettuce leaves 6 (Of Choice)
  Alfalfa sprouts 1 Ounce (30 Gram)
  Tomatoes 2 Large, sliced
  Beetroot 1 , grated (Raw)
  Sunflower seeds 4 Tablespoon, toasted
For minted soy burgers
  Canned soy beans 14 Ounce, rinsed and drained (1 Can / 440 Gram)
  Whole meal breadcrumbs 2 Ounce, made from stale bread (1 Cup / 60 Gram)
  Red onion 1 , finely chopped
  Carrot 1 , grated
  Besan flour 3 Tablespoon
  Chopped fresh mint 3 Tablespoon
  Finely grated fresh ginger 1 Tablespoon
  Egg 1 , lightly beaten
  Sesame seeds 2 1⁄2 Ounce (75 Gram)
  Vegetable oil 2 Tablespoon
For creamy dressing
  Natural yoghurt 6 1⁄2 Ounce (1 Cup /200 Gram)
  Chopped fresh coriander 1 Tablespoon
  Grated fresh ginger 1 Tablespoon
  Sweet chili sauce 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Freshly ground black pepper To Taste

1. To make dressing, place yoghurt, coriander, ginger, chilli sauce, garlic and black pepper to taste in a bowl and mix to combine.
2. To make burgers, place soy beans in a food processor or blender and process to roughly chop. Place chopped beans, breadcrumbs, onion, carrot, flour, mint, ginger and egg in a bowl and mix well to combine. Shape mixture into six burgers and roll each in sesame seeds.
3. Heat oil in a frying pan over a medium heat, add burgers and cook for 6 minutes each side or until heated through and golden.
4. Top bottom half of each roll with a lettuce leaf a burger, a few alfalfa sprouts, tomato slices, beetroot, sunflower seeds, a spoonful of dressing and top half of roll. Serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Soy Bean

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Soy Burgers Recipe