Soya Burger

About Soya Burger

Ingredients

• Soya granules, soaked 1 cup
• Whole wheat burger buns 4
• Oil 1 tsp for shallow-frying
• Potatoes, boiled and peeled 3
• Garlic, chopped 1 tbsp
• Medium onion, finely chopped 1
• Salt to taste
• Black peppercorns, crushed to taste
• Rolled oats, roasted 2 tbsps
• Breadcrumbs 2 cups
• Worcestershire sauce 1 tsp
• Mayonnaise ½ cup
• Mustard sauce 1 tbsp
• Tomato ketchup 1 tbsp
• Iceberg lettuce leaves, torn 4 to 5
• Medium tomatoes, sliced into roundels 2
• Medium onion, sliced 1
• Cheese slices 4

How to Make Soya Burger (Stepwise Photos)

Method

1. Squeeze and put soya granules in a bowl.
2. Heat 1 tsp oil in a non-stick pan.
3. Grate potatoes into the bowl.
4. Add garlic in the pan and sauté till fragrant. Add onion, mix and sauté for 1 minute. Remove from heat and cool down to room temperature.
5. Add salt, crushed peppercorns and oats to the bowl and mix well.
6. Spread breadcrumbs on a plate.
7. Add sautéed garlic and onion to the bowl and mix well. Add Worcestershire sauce and mix well.
8. Divide the soya mixture into equal portions and shape them into medium sized patties. Coat the patties with the breadcrumbs.
9. Heat some oil in a non-stick pan. Slice burger buns horizontally into halves.
10. Place the patties in the pan and shallow-fry, turning sides, till golden and evenly done on both sides. Drain on absorbent paper.
11. Toast the buns in the same pan.
12. Take mayonnaise, mustard sauce and tomato ketchup in another bowl and mix well.
13. Spread a spoonful of mayonnaise mixture on each bun half. Put torn lettuce leaves and top with a patty, 1 tomato slice, 1 onion slice and 1 cheese slice and cover with the upper bun half.
14. Place the burgers on a serving platter, secure with a toothpick and serve immediately.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps