Soy Burgers Recipe


Difficulty LevelMediumHealth IndexHealthy
VegetarianMain Ingredient


 Multigrain rolls6 , split and toasted
 Lettuce leaves6 (Of Choice)
 Alfalfa sprouts1 Ounce (30 Gram)
 Tomatoes2 Large, sliced
 Beetroot1 , grated (Raw)
 Sunflower seeds4 Tablespoon, toasted
For minted soy burgers
 Canned soy beans14 Ounce, rinsed and drained (1 Can / 440 Gram)
 Whole meal breadcrumbs2 Ounce, made from stale bread (1 Cup / 60 Gram)
 Red onion1 , finely chopped
 Carrot1 , grated
 Besan flour3 Tablespoon
 Chopped fresh mint3 Tablespoon
 Finely grated fresh ginger1 Tablespoon
 Egg1 , lightly beaten
 Sesame seeds2 1⁄2 Ounce (75 Gram)
 Vegetable oil2 Tablespoon
For creamy dressing
 Natural yoghurt6 1⁄2 Ounce (1 Cup /200 Gram)
 Chopped fresh coriander1 Tablespoon
 Grated fresh ginger1 Tablespoon
 Sweet chili sauce2 Tablespoon
 Garlic1 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.