If you’re craving for a hearty, get-your-hands-dirty kind of vegan burger, you’ve come to the right recipe! These soyaburger patties are not only filling, but easy to prepare and delicious. You can use any soya mince, but be sure to read my tips down below!
This soya burger recipe has been a roller coaster to perfect. Some days the patties held their shape and were just amazing. Other times I want to start crying because they just aren’t cooperating! But, I believe I have created the best burger recipe now, after much trial and error!
Prepare the soy: Pulse your rehydrated soya mince into really small bits.
Mix the ingredients: Mix the mince, flax eggs, marmite, bread crumbs and spices together.
Make your soya patties: Form 4 patties by pushing the mixture firmly into a round mold.
Cook! Fry up your burger patties in a pan (with oil) over medium heat for about 3 minutes on each side. Drizzle your favorite sauce over the patties in the last minute!
Bun-less burgers can be delicious! I love using a large mushroom or just a simple bed of lettuce. Of course, this makes it almost impossible to eat with your hands 😉
Drizzle your favourite sauce over the soya patties in the last minute of cooking for some extra flavour!
I always love eating these vegan burgers when they’re fresh out of the pan, but you can cook them in advance and either heat them up in the pan again or in the microwave.
Frequently Asked Questions
What is mince made of?
Textured soybean protein, also known as texturised vegetable protein, is made from soy flour. Soybean flour is mixed with water and then formed into the desired product. You can buy mince dehydrated or pre-prepared in most supermarkets.
Do you need to soak dried soya mince?
If you buy the dried soya mince, then yes. Be sure to follow the packets instructions to rehydrate the mince. You can also buy ready to use soya mince that will be in the fridge or freezer at your local supermarket.
How do I store soya patties?
Leave your “raw” patties in the fridge for up to 2 days in an airtight container. Store leftovers in an airtight container and reheat them before eating.
How do you make soya burger patties taste better?
1. Seasoning – Just like meat burgers, vegan burger patties also need some extra spice and flavoring. This soya patty recipe includes ingredients like Marmite, soy sauce, cumin and coriander to make it a flavorful meal.
2. Condiments – This is where you can let your mind go wild and work with the flavours you love. And what will suit the burger patties – for this recipe I drizzled BBQ or sweet chilli sauce on them in the last minute of cooking.
How do I keep my soya burger patties from falling apart?
1. The consistency of the mixture should be sticky yet still a bit crumbly for the perfect burgers.
2. If your mixture is too sloppy, simply add more breadcrumbs.
3. If the mix is too dry and falling apart you can add 1 tablespoon of water. (Or add another flax egg) I use a round mold to form my patties so they are all exactly the same shape and size. Doing this also gives the patties a better chance of holding together.
4. You can refrigerate your patties for about 15 minutes before cooking in a non-stick pan.
5. Not all soya is the same. And that is okay – buy whatever you can! But I have found that the smaller, drier pieces of soya mince are better. If you buy larger mince, just pulse it in the blender to get it all into smaller, finer pieces that will stick together.