Perfect Vegetarian Burger
A vegetarian burger made with a soya mince patty is a plant-based version of a traditional cheeseburger! You can make the patties ahead, freeze them and use them to make a vegetarian cheeseburger just for 15 mins!
Ingredients
- 1 cup soya mince
- 2 cups water
- ¼ cup onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup breadcrumbs
- 2 tbsp wheat flour
- 1 egg
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp cumin
- some salt and pepper
Burger toppings
- 4 slices cheese
- 4 burger buns
- some lettuce leaves
- some tomato slices
- some onion semi-circles
- some sliced pickled cucumber
- 4 tbsp BBQ sauce
- 4 tbsp ketchup
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare soya mince. In a bowl mix dry soya mince with water and set aside for 10 mins, so the soya gets soft and is ready for cooking.
- When soya is ready, drain it to delete excess water. Add chopped onion, minced garlic, breadcrumbs, flour, egg, Worcestershire sauce, smoked paprika, cumin, salt, and pepper. Mix until well combined.
- Form the mixture into 4 evenly sized patties.
- Heat a non-stick pan over medium-high heat and add some olive oil. Place the patties and cook for 3-4 minutes on each side, or until browned and cooked through.
- Transfer the patties to a baking sheet lined with parchment paper. Top each patty with a slice of cheese. Bake the patties in the oven for 3-5 minutes, or until the cheese is melted and bubbly.
- Meanwhile, lightly toast the burger buns and prepare the vegetables (slice onion, tomato and pickles).
- Assemble the burgers. Spread 1 tbsp of bbq sauce on the toasted bottom bun, and 1 tbsp of ketchup on the upper bun. Place the lettuce leave on the bottom bun, then place tomato slices. Add the patty with cheese, then place the pickles and onion slices. Cover with the upper bun and enjoy!