Soya chunks which is also known as meal maker, textured vegetable protein. Burger patties is made with soya chunks /TVP, vegetables, spices, cheese, and then pan fried to golden brown color. Then the fried patty is assembled on the burger buns, add your favorite toppings, sauces, and best tastes when served immediately. The patties is packed with proteins and taste delicious. Recipe includes instructions with stepwise pictures.
Soya Chunks is Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats and its 100% vegetarian.
When ever I ask my kids what burger they wanted? Instant reply from them would be, a chicken or a veggie patty burger. I got bored of making them repeatedly, at the same time I wanted to give them healthy food, like all moms think! Especially In today’s lifestyle, the challenge for all mom’s, is to serve nutritious plus tasty food to the family, thus I ended up making these protein powered burger, so tasty and healthy!
When it comes to vegetarian recipe options these days, my first choice is Soya Chunks. It is an very good meat substitute, taste and texture is very similar to meat. With any fuzzy kids, and picky eaters, they’ll not be able to find out the difference between a meat burger or soya burger. Definitely I suggest you to try it, I’m sure they’ll love it!
How to cook the soya chunks?
It is very easy, and takes only few minutes to cook the soya chunks / texturized vegetable protein. Please check the link below to see the detailed instructions, and step by step pictures of how to cook both soya chunks or soya granules.
Soya Chunks or Soya Granules ?
Instead of Soya Chunks, soya granules can be used in this recipe. Difference between using granules and chunks in this recipe is, If using granules – after cooking you do not have to grind it in the food processor to mince it down.
If using Chunks – after cooking you need to whip / grind it in the food processor, to break them into smaller pieces.
Save time by making the patties ahead of time
Prepare the patties ahead of time, and refrigerate it covered in a air tight box . Then when you’re ready to prepare, all you have to do is, re-heat them, then assemble the patties on the burger bun with your favorite veggies, and sauces.
How to re-heat the pre-made patties?
Take the patties out of the refrigerator, microwave each patty to 30 seconds, or until warm (do not cover and heat). Another ways is to heat the patties on the hot tawa for a minute or two, drizzle few drops of oil, and heat both sides to slightly crispy ( I recommend to heat it on the tawa , so the patties turns perfectly crispy, and taste like freshly made).
How to assemble the burger?
Take each fried patty and place it on the burger bun, top it with lettuce, onions , tomatoes ,cheese singles, and spread some tomato ketchup. See burger picture in the recipe for reference on how to stack it?
other sauces, and topping suggestions – sauces like mayonnaise , ranch or hot sauce can be used instead of ketchup. Avocado ,mushrooms, carrots, zucchini, artichokes, red pepper, corn, garlic, basil and parsley veggies can also be used to assemble the burger.
Different ways to prepare the patties
In this recipe, patties are shallow fried in oil, using a pan with less oil. Alternatively , it can also be prepared by deep frying it, or pan fry using tawa / griddle, or you can even bake the patties to golden brown color.
Others Recipes using Soya Chunks / TVP / Textured Soy Proteins , stepwise pictures with detailed instruction, and tips given for all recipes, I’ve listed few below.
- PF Chang’s Vegetarian Lettuce Wraps – Using Soya Chunks – Easy homemade hoisin sauce recipe included.
Step by step pictures of how to make the Soya Chunks Burger
Ingredients Required – Cooked, and minced soya chunks , shredded cheese , minced green chillies , finely chopped onions , potatoes , ginger and garlic paste ,salt , garam masala , bread crumbs , maida /all purpose flour , kashmiri chilli powder , cumin seeds and lemon juice. (only few main ingredients are shown in the below picture)
Pressure Cook the Potatoes for 3 to 4 whistles or until soft . Peel the skin and mash them well. (Or) Alternatively you can microwave the potatoes ( peel the skin and cut the whole potatoes into two halves first and then cut the half again into 4 quarters . Then add all the cut pieces to a microwave safe bowl filled with water above the level of the potatoes . Microwave on high power for ten minutes or until the potatoes are easy to mash. Now drain the water, and mash the potatoes well.
Making The Patties
Take a wide pan, add 2 Tblspn oil, and heat it. Once the oil is hot, add 1/2 tsp Cumin seeds, when it starts to splutter, add minced green chilies, finely chopped onions, and sauté well until onions turns slightly golden. Now lower the flame, add ginger – garlic paste, and sauté until raw smell goes. Now add finely chopped capsicum, sauté once, add mashed potatoes from step 2 , ground Soya Chunks from Step 1 , Salt , garam masala , kashmiri red chili powder , lemon juice, sauté all the ingredients for a minute, and switch of the flame. Remove the pan from the stove, and cool down the mixture.
Once cooled completely, add the grated cheese, 1/2 cup of bread crumbs, and mix well. At this stage, check for salt, and other seasoning if extra is needed. Now take a handful of stuffing / masala, and make them into equal size balls, then take each ball, and slowly flatten it using your palms into patty rounds.
Now Take the remaining bread crumbs in a bowl, or a plate, in another bowl, take 3 tblspn maida / All purpose flour, add 1/4 cup of water, and mix well without lumps. Make a paste like consistency ( Not too runny). Now take each patty, and dip it in maida / All purpose flour paste first, and then dip the maida coated patty into the bread crumbs, and coat them well on all side with bread crumbs. Repeat this with all the remaining patties. Refrigerate the coated patties, uncovered for at least 1/2 hour.
Frying The Patties
Take a wide Flat Bottomed pan, heat 1 cup oil in low flame, and once the oil is hot, take one patty at a time, and carefully place it in the oil ( Add 3 to 5 patty at a time depending on the pan size), and cook them in low to medium flame only .
Cook each side, 5 to 6 minutes (total of 10 to 12 minutes ), or until patties turn golden brown on both sides. ( do not flip the patty too many times, it may loosen, and break). Now repeat the step with the remaining patties, add extra oil when you fry every batch (else patties may get burnt, or stick to the bottom of the pan without enough oil). Now the patties are ready to assemble.
Assemble the burger
Lightly toast the burger buns on the tawa / pan with some butter.
Spread some tomato ketchup on the base of the bun , then place the lettuce leaf on top of the ketchup, and then place the fried patty on the lettuce, followed by onions slice , tomato slice, then add cheese square, and finally place the top of the bun. Assemble rest of the patties in the same way. For best taste, serve immediately.
Ingredients
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For Making The Patties
- For Making the Burger
Instructions
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Preparation
- Ingredients Required - Cooked and minced soya chunks , shredded cheese , minced green chillies , finely chopped onions , potatoes , ginger and garlic paste ,salt , garam masala , bread crumbs , maida /all purpose flour , kashmiri chilli powder , cumin seeds and lemon juice. (only few main ingredients are shown in the below picture)
- Pressure Cook the Potatoes for 3 to 4 whistles or until soft . Peel the skin and mash them well. (Or) Alternatively way you can microwave the potatoes ( peel the skin and cut the whole potatoes into two halves first and then cut the half again into 4 quarters . Then add all the cut pieces to a microwave safe bowl filled with water above the level of the potatoes . Microwave on high power for ten minutes or until the potatoes are easy to mash. Now drain the water and mash the potatoes well. Making The Soya Chunks Patties
- Take a wide pan, add 2 Tblspn oil, and heat it. Once the oil is hot, add 1/2 tsp Cumin seeds, when it starts to splutter, add minced green chilies, finely chopped onions, and sauté well until onions turns slightly golden. Now lower the flame, add ginger - garlic paste, and sauté until raw smell goes. Now add finely chopped capsicum, sauté once, add mashed potatoes from step 2 , ground Soya Chunks from Step 1 , Salt , garam masala , kashmiri red chili powder , lemon juice, sauté all the ingredients for a minute, and switch of the flame. Remove the pan from the stove, and cool down the mixture.
- Once cooled completely, add the grated cheese, 1/2 cup of bread crumbs, and mix well. At this stage, check for salt, and other seasoning if extra is needed. Now take a handful of stuffing / masala, and make them into equal size balls, then take each ball, and slowly flatten it using your palms into patty rounds.
- Now Take the remaining bread crumbs in a bowl, or a plate, in another bowl, take 3 tblspn maida / All purpose flour, add 1/4 cup of water, and mix well without lumps. Make a paste like consistency ( Not too runny). Now take each patty, and dip it in maida / All purpose flour paste first, and then dip the maida coated patty into the bread crumbs, and coat them well on all side with bread crumbs. Repeat this with all the remaining patties. Refrigerate the coated patties, uncovered for at least 1/2 hour. Fry The Patties
- Take a wide Flat Bottomed pan, heat 1 cup oil in low flame, and once the oil is hot, take one patty at a time, and carefully place it in the oil ( Add 3 to 5 patty at a time depending on the pan size), and cook them in low to medium flame only. Cook each side, 5 to 6 minutes (total of 10 to 12 minutes ), or until patties turn golden brown on both sides. ( do not flip the patty too many times, it may loosen, and break). Now repeat the step with the remaining patties, add extra oil when you fry every batch (else patties may get burnt, or stick to the bottom of the pan without enough oil). Now the patties are ready to assemble. Assemble the burger
- Lightly toast the buns on the tawa / pan with some butter. Spread some tomato ketchup on the base of the bun , then place the Lettuce leaf on top of the ketchup, and then place the fried patty on the lettuce, followed by onions slice , tomato rounds , then add cheese square, and finally place the top of the bun. Assemble rest of the patties in the same way. For best taste , serve immediately.
Notes
- When preparing the stuffing, do not add more cheese, than the mentioned quantity ( else when frying the patties in the oil, consistency of the patties will loosens, and you will not get the perfect shape).
- For best shaped patty, taste and crispy texture, before frying the patty, shape the patties, coat the patties in the flour paste, and with bread crumb, and then refrigerate the coated patties for at least 1/2 an hour. Because the patty texture tightens a bit, and it will hold its shape while frying.
- Do not skip adding bread crumbs to the stuffing, before shaping it into round. It helps in binding the stuffing together.
- It is very easy , and takes only few minutes to cook the soya chunks / texturized vegetable protein. Please check the link for detailed procedure, and step by step pictures of How to cook soya chunks or soya granules.
I've listed few Copycat recipe below, all recipes includes stepwise pictures and video.
- Chipotle Veggie Burrito Bowl Air Fryer
- Chipotle Cilantro Lime Cauliflower Rice Instant Pot
- CPK Dakota Smashed Pea & Barley Soup Instant Pot
- Bonefish Grill Bang Bang Shrimp
- Panera’s Broccoli Cheddar Soup Instant Pot
- PF Chang’s Chicken Lettuce Wraps
- Cheesecake Factory Spicy Chipotle Pasta
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