How To make Soy Burgers

The SECRET Recipe for PLANT BASED Burgers (That taste just like a burger)

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I recently saw a video featuring chef David Lee from Planta in Toronto. He gave a quick rundown of the ingredents and how he makes their plant based burgers. I put a little twist on the recipe to make it my own and WOW! All Plants and nothing too overly processed! Super simple vegan burger!

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Jamie Oliver's Ultimate Veggie Burgers | NYT Cooking

Get the recipe:

Jamie Oliver is all about the veg: Watch him make his roasted black bean burgers with a zingy salsa.

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8 Amazing Veggie Burgers

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Soy Burger | Veg Burger Recipe | Divine Taste With Anushruti

Watch how to make Veggie Soy Burger, a healthy and delicious recipe by Anushruti,

Are you one of those who crave for junk food but just cannot relish the same? Here's what Anushruti brings you, a healthy, delicious Veggie Soy Burger which is not junk. It's something that you need not hide from your nutritionist. Also, the soy patties in the filling are absolutely delicious and can be served separately as a snack or a starter too.

Ingredients:

* Please note: 1 cup=250 ml

For burger:
wholewheat burger buns
eggless mayonnaise (optional)
mustard
cucumber, sliced
tomatoes, sliced
lettuce
cheese slices
butter (optional)
olive oil (optional)

For Soy Patties:
1 cups soy granules, lightly roasted
2 cups boiled and mashed potatoes
4 tbsp cornflour or cornstarch (you can also use arrowroot powder to make it more healthy)
2 tbsp mint leaves
2 tsp fresh ginger
1/2 tsp asafetida
1 green chili chopped
1 tsp red chili powder
1 1 /2 tsp garam masala
1 1/2 tsp salt or to taste
oil for shallow frying

Method:

To make the patties:
- Roast the soy granules on low heat for about 4 to 5 minutes until lightly roasted. Allow to cool.
- Soak the soy granules in water for 10 minutes.
- Squeeze the water and put it in a bowl.
- Add in the mashed potatoes.
- Stir in the mint leaves, ginger, hing, green chili, red chili powder, garam masala and salt.
- Mix well and shape into patties. Shallow fry the patties over medium heat with a little oil.

Makes 6 large or 12 small patties

To assemble:
- Slice the burger buns and grill or toast the buns with olive oil or butter if you prefer or keep them plain if you wish.
- Spread the buns with the optional mayonnaise and mustard. You could also use some ketchup if you are making it for a kid.
- Layer a piece of clean lettuce over the bun. Arrange some sliced tomatoes and cucumbers over it. Lay a slice of cheese, top it with the patty and finish with the burger bun.

Host: Anushruti RK
Copyrights: Rajshri Entertainment Private Limited


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Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties | Food Impromptu

Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties

???? Let me know if you enjoyed my Vegan Burger Patties recipe?

▶️ RECIPE INGREDIENTS: (8 to 9 Patties)

2 Cups / 1 Can (540ml - low sodium) of Cooked Black Beans (Rinsed/well drained)
3 Tablespoon Olive Oil
2 Cups Onion - chopped
2 Tablespoon Garlic
2 Cups Finely Grated Carrot (240g)
2 Teaspoon Paprika
1 Teaspoon Cumin
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I added 1+1/4 Teaspoon of Pink Himalayan salt)
1 Tablespoon White Vinegar (I added White Wine Vinegar)
1 Tablespoon Balsamic Vinegar
1/4 Cup / 60ml Passata or Tomato puree
1/2 Cup / 80g Chickpea Flour OR Gram Flour
1/4 Teaspoon Baking Soda
2 to 3 Tablespoon Oil for frying the patties

Siracha Mayo:
Vegan Mayo + Sriracha Sauce to taste

▶️ METHOD:

To a heated pan add oil, onion, 1/4 teaspoon salt and fry on medium heat until the onion is caramelized. Add finely chopped garlic and fry for about 1 minute or until fragrant.

Next add the black beans, Paprika, Cumin, Black pepper, Cayenne, salt and mix well. Fry the beans until all the moisture is evaporated and the beans are almost DRY. Regulate the heat if needed - to prevent the spices from burning. Add the finely grated carrot and mix. Cook on medium to medium-high heat until the carrots are cooked, moisture evaporated and the mixture is dry. Turn off the heat and then mash most of the beans. Allow the mixture to cool down UNCOVERED.

Add white vinegar, balsamic vinegar, tomato puree and mix. Then add chickpea flour and baking soda and mix thoroughly. Knead the dough with your hands until the ingredients are completely combined.

Oil a 1/3 cup and also rub oil on your palms to prevent the dough from sticking while forming patties. Make 1/2 inch thick patties. Fry as many as you want and store the rest of the raw patties in the refrigerator for later.

(NOTE: You could make these patties in advance and store it in the refrigerator in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep)

To a heated pan, add 2 to 3 Tablespoons of oil. Let the oil heat up and then add the patties - 3 or 4 at a time, do not over crowd the pan. Now reduce the heat to medium-low to low (depending on the heat of your stove) and cook it for about 3 minutes or so. Cooking on lower heat will prevent the patties from burning and will also cook the chickpea flour properly and prevent any raw flour taste.

Flip the patties and cook for about another 3 minutes on medium-low heat. Towards the end turn the heat to medium-high and cook for 30 seconds or so to give a slight char/crust. Be careful not to burn it. Remove from the pan and on a plate lined with paper towel. This will prevent the patties from getting soggy and will also soak any excess oil.

Let it slightly cool down and serve with your favorite dip or make a burger. This recipe is perfect for meal prep.

▶️ IMPORTANT TIPS:

- Make sure to fry the beans until all the moisture is gone and the beans are DRY and only then add the grated carrots and then again cook until the moisture is gone and the mixture is dry. This will prevent the dough from getting soggy

- The White vinegar cuts down the sweetness of the carrots and enhances the flavour of the beans by adding a very slight sourness. It also reacts with the baking soda and makes the patties less dense. The Balsamic Vinegar adds a unique sweet fermented flavour to the patties. So please do not skip it

- Cooking the patties on a lower heat will prevent the patties from burning and will also cook the patties evenly

- Towards the end of the frying process, turn the heat to medium-high for 30 seconds or so to get a nice golden crust/slight char. This adds a lot of flavour

- You can make these patties in advance and store in the refrigerator, in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep.

Enjoy!

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