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Soya mince burgers

February 20, 2013

These soya burgers have a lovely smokey flavour thanks to the paprika and sesame oil. Great for sarnies or with veg and gravy. Taste better than most veggie burgers bought from a supermarket and much cheaper than most of them too. Also, they’re really easy to make. Try pairing with my chili sauce or serve with veg and extra special gravy.

They can take a little trial and error to get the consistency right. You’re aiming for a firm, not too sticky mixture after adding the rice flour, that way they won’t fall apart.

After the mixture has soaked in the fridge, instead of adding the flour and making burgers, you can use the mince mixture in chili, bolognese, etc. If this is your goal, try adding oregano or thyme instead of mixed herbs or coriander.

about 100g dried soya mince
cold water to cover the mince (about 100ml)
1 tbsp tomato puree
1 tbsp tamari sauce
1/2 onion finely chopped
1 clove garlic crushed
1/2 inch ginger finely chopped
1 tsp smoked paprika
1 tsp salt
fresh ground black pepper
1 tsp dried mixed herbs or a small handful of fresh coriander, chopped
1 tsp oil, preferably extra virgin olive, rape seed or hemp seed oil
1/2 tsp sesame oil (if available)

1/2 mild chili, deseeded and finely chopped (optional)
1/2 tsp onion seeds (optional)
1/2 tsp fennel seeds (optional)

about 50g rice flour (or enough to bind the soya mince mixture nicely)

1 tbsp olive oil for frying

Combine well all of the ingredients — apart from the rice flour and 1 tbsp olive oil saved for frying — in a mixing bowl. You then want to add just enough water to cover the mince (not sure how much as I always guess). Leave the mixture in the fridge for at least an hour. The mince should have absorbed most of the liquid by this time.

Combine enough rice flour with the mixture so that when a golf ball size amount is pressed into the palm of your hand, it keeps its shape and doesn’t crumble apart. This can be tricky, so use the Force.

When you’re happy with the consistency of the mixture, heat a frying pan over a medium flame and add about the oil, coating the pan evenly. After the oil has heated up, mould about a golf ball size of mixture into a burger shape and carefully place into the frying pan to cook through. I find I need to cook them for about 5 minutes per side. The burgers should hold together nicely when flipped or removed from the pan.

Serve with my slow cooked chili sauce or veg and JayDee gravy.

2 Comments leave one →
  1. January 20, 2015 11:26 am

    I am so going to make these, but I will add some fried onions, marmite to the soya mince when soaking and a little brown sauce when mixing the burgers.

    Will report back!

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