SOYA BURGER

INGREDIENTS

• 1 cup soya granules, soaked
• 4 whole wheat burger buns
• 1 tsp oil + for shallow-frying
• 3 medium potatoes, boiled and peeled
• 1 tbsp chopped garlic
• 1 medium onion, finely chopped
• Salt to taste
• Crushed black peppercorns to taste
• 2 tbsps rolled oats, roasted
• 2 cups breadcrumbs
• 1 tsp Worcestershire sauce
• ½ cup mayonnaise
• 1 tbsp mustard sauce
• 1 tbsp tomato ketchup
• 4-5 Iceberg lettuce leaves
• 2 medium tomatoes, sliced
• 1 medium onion, sliced
• 4 cheese slices

PREPARATION METHOD

• Squeeze and put soya granules in a bowl.
• Heat 1 tsp oil in a non-stick pan.
• Grate potatoes into the bowl.
• Add garlic in the pan and sauté till fragrant. Add onion, mix and sauté for 1 minute. Remove from heat and cool to room temperature.
• Add salt, crushed peppercorns and oats to the bowl and mix well.
• Spread breadcrumbs on a plate.
• Add sautéed garlic and onion to the bowl and mix well. Add Worcestershire sauce and mix well.
• Divide the soya mixture into equal portions and shape them into medium size patties. Coat the patties with the breadcrumbs.
• Heat some oil in a non-stick pan.
• Slice burger buns horizontally into halves.
• Place the patties in the pan and shallow-fry till golden and evenly done from both sides. Drain on absorbent paper.
• Toast the buns in the same pan.
• Combine mayonnaise, mustard sauce and tomato ketchup in another bowl and mix well.
• Spread a spoonful of mayonnaise mixture on the underside of the base bun halves. 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 halves.
• Place the burgers on a serving plate, secure with a toothpick and serve immediately.

 Serving Suggestions

Serve 2