Soya burger recipe with soya cutlets or patties. Learn to make delicious vegan soya burgers at home with this easy recipe. These burgers have a crisp pan fried patty or cutlet made with soya granules or textured vegetable protein, veggies, spices and herbs. For the dressing, only green chutney is used. However you can make a lot of variations to suit your taste.
These soya burgers are made much similar to the Indian style veggie burger I had shared earlier. But this one has a different dressing along with the addition of soya granules.
The soya cutlets are very delicious and can also be served as a snack with some green chutney or mint chutney. You can also wrap them in your kathi rolls. The mixture can also be made to soya kebabs and grilled.
Soya granules: Also known as textured vegetable protein (TVP) is dehydrated soya meat. It is easily available online and in most local grocery stores. I have used the Bob’s red mill textured vegetable protein. However you may also use the nuggets or soya chunks (meal maker).
They need to be hydrated first by soaking in some hot water. Then drained and used to make the patties.
Vegetables: Soya needs a binding ingredient as it is very dry. So I used potatoes. To add some nutrition I also included some beans and carrots. Sometimes I just go with potatoes and peas. If you do not eat potatoes, then you may use sweet potatoes.
The veggies need to be steamed before making the patties. If you are a newbie and do not know how to steam them right without becoming mushy, then you may check this burger recipe where I have shown in detail all the steps with pictures.
Frying the patties: These are pan fried to make a bit healthier. You can also grill them in the oven. I have not tried these patties deep frying.
Ingredients (1 cup = 240ml )
- 1¼ cup potatoes cubed (2 medium)
- ¾ cup carrot cubed (1 medium) Optional
- ½ cup baby beans finely chopped, or green peas
- 1 ½ cup soya granules (or chunks) (textured vegetable protein)
- 1 tablespoons Oil for tempering
- ½ teaspoon cumin seeds
- 1½ teaspoon ginger garlic paste
- ¾ teaspoon salt as needed
- ¼ teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon coriander powder (optional)
- ¾ to 1 tsp red chili powder
- 1 green chili chopped (skip for kids)
- ¼ cup coriander leaves chopped
- 2 to 3 tbsp Oil for frying
- 3 tbsp rice flour or corn starch or gram flour
- ¼ cup water (+ 2 tbsp optional) (more if needed)
- ½ to ¾ cup bread crumbs or poha powder
- 6 buns
- ½ cup mint chutney
- 1 medium onion sliced
- 1 large tomato sliced
- 6 lettuce as needed (optional)
How to make the recipe
- Steam potatoes, carrots, beans or peas in a steamer just until soft cooked. Do not overcook them. We don't want them to turn soggy. Mash them well with a masher.
- Boil soya in hot water for 2 to 4 mins. Drain them. Squeeze of the excess water and rinse well few times. Squeeze and drain up the water.
- Heat a pan with oil and add cumin seeds. When they splutter and ginger garlic & saute until it smells good.
- Then add red chili powder, green chili, turmeric and salt. Mix quickly and add potatoes, carrots, peas or beans. Mix well and saute for a min.
- Add soya and coriander leaves. Mix well. Cover and cook on a low heat for 3 to 4 mins.
- Taste the mixture and add more salt if needed.
How to make soya cutlets or patties
- The soya patty mixture must bind well at this stage. If it is doesn't bind well mash the mixture a bit more. Divide the mixture to 6 to 8 portions depending on the size of your burger.
- Make round balls and gently flatten them.
- Make a slurry by mixing the rice flour and water. For batter consistency check the pictures below.
- Dip each of these patties in the slurry and then coat with the crumbs. Set aside for ten minutes.
- Heat a wide pan with 1½ tbsps oil. When it is hot enough place the patties in oil and fry on a medium heat until golden on both the sides. If needed add more oil for the other side.
How to make soya burger
- Slit the buns horizontally and toast them on a pan. Then spread mint chutney and place the soya patty. Place the onions, tomatoes and lettuce. Add a generous amount of chutney over the veggies or spread it on the other half of the burger.
- Place it over the soya burger and serve.
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
If you are new to cooking, follow my detailed step by step photo instructions for best results.
This recipe is from the Archives and was first published in 2016. Republished in May 2020.
1. I have used soya granules here, you can also use nuggets or meal maker. Bring 4 to 5 cups of water to a boil. Add the chunks or granules and allow them to cook for 2 to 4 minutes. When they turn soft, squeeze off the excess water and rinse them thoroughly with fresh water few times. Squeeze them and set aside.
2. If using soya nuggets, then we will have to pulse them to make a coarse mixture. If the soya granules used are too coarse then you may need to pulse them as well.
3. Heat oil in a pan. Add cumin seeds and let them crackle. Then add ginger garlic paste and saute for a minute until it turns aromatic.
4. Add red chilli powder, garam masala, salt and turmeric. Immediately add the boiled and mashed veggies and mix well. Spices will burn quickly here so be caredul.
5. Add soya and mix everything well. Cook covered for 3 to 4 minutes on a low heat. Make sure soya is cooked well otherwise it can upset the stomach. At this stage the mixture must bind well to make patties otherwise mash the mixture well with a masher.
Then add the bread crumbs or roasted besan. I haven’t used anything here, If you use all the ingredients correctly as mentioned you will not need any thing for binding.
Making soya cutlets
6. Cool it completely. Then divide the mixture equally to 6 to 8 balls depending on the size of your bun. Gently flatten them to almost the same size as your bun. The soya patties must be firm and bind well. There should be no cracks or breaks. Set aside.
7. Make a thin batter mixing 3 tbsp rice flour (or corn starch or gram flour) and 1/4 cup plus 2 tbsp water. Mix well. Dip each patty quickly on both the sides until moist.
8. Place the soya cutlets in bread crumbs or coarse poha. Coat the patties well with the crumbs. I didn’t have bread crumbs so I used white and brown poha coarsely ground. Poha doesn’t hold as good as the bread crumbs. But you can use them if you do not like to use bread crumbs.
9. Finish coating all the patties and Allow to rest for 10 mins for the crumbs to bind well.
10. Add 2 tbsp oil to a wide pan and heat it. Gently transfer the patties to the pan and cook on a medium heat on both the sides until crunchy and golden. As I mentioned earlier, with poha some of the crumbs will fall off so be gentle.
11. You may need to add more oil if needed after flipping.
Serve soya chunks cutlet hot or warm with chutney, sauce or in a burger.
How to make soya burger
Halve the burger buns horizontally and toast the inner side on a pan for 30 to 60 seconds. Smear some mint chutney and then place the burger patty. Place the onions, tomatoes and lettuce.
Add a generous amount of mint chutney on veggies as well or on the top portion of the burger. Serve soya burger immediately.