Equipment
Ingredients
Soya Bean Burger
- 150 g soya beans, frozen
- 1 bird's eye chili, seeds removed, chopped
- 55 g breadcrumbs
- 2 scallion, chopped
- 6 g cilantro, chopped
- 1 egg, lightly beaten
- 2 g flour
- 15 ml olive oil
Herb Salad
- 15 ml olive oil
- 5 ml soy sauce
- 10 ml orange juice
- 90 g fresh coriander, chervil and flatleaf parsley leaves, chopped
Mango Salsa
- ½ mango, peeled, chopped
- ½ bird's eye chili, seeds removed, finely chopped
- 1 scallion, finely chopped
- 3 g mint, chopped
- 10 ml orange juice
- 15 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1486 kcal
- Protein
- 74 g
- Carbohydrates
- 114 g
- Fat
- 84 g
- Fiber
- 23 g
- Sugar
- 32 g
- Sodium
- 816 mg
- Saturated Fat
- 13 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 42 g
- Polyunsaturated Fat
- 24 g
- Cholesterol
- 186 mg
- Potassium
- 3791 mg
- Calcium
- 722 mg
- Iron
- 34.4 mg
- Magnesium
- 524 mg
- Phosphorus
- 1348 mg
- Zinc
- 10.1 mg
- Vitamin A
- 694 mcg
- Vitamin C
- 190 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 10.2 mg
- Vitamin K
- 1675 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 2.04 mg
- Riboflavin
- 1.95 mg
- Niacin
- 8.6 mg
- Folate
- 867 mcg
- Water
- 281 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a food processor, combine the frozen soya beans, chopped chili (if using), breadcrumbs, chopped scallions, and chopped cilantro. Pulse the mixture until it is just combined and the soya beans are broken down, but not completely pureed.
Shape the soya bean mixture into a burger patty. Lightly dust the patty with flour.
Heat the olive oil in a non-stick frying pan over medium heat. Fry the soya bean burger patty for approximately 3 minutes per side, or until golden brown and cooked through. Ensure the internal temperature reaches 74°C (165°F).
In a small bowl, prepare the herb salad dressing by whisking together the olive oil, soy sauce, and orange juice. Add the chopped fresh herbs (coriander, chervil, and parsley) and stir well to combine.
For the mango salsa, combine the chopped mango, finely chopped chili (if using), finely chopped scallion, chopped fresh mint, orange juice, and olive oil in another small bowl. Mix thoroughly.
To serve, place the cooked soya bean burger on a serving plate over a bed of the dressed herb salad. Top the burger with a generous spoonful of the prepared mango salsa.
Chef's Notes
- For the best texture, use a food processor to pulse the soya beans until they are coarsely ground. Avoid over-processing.
- The herb salad and mango salsa can be made in advance, allowing the flavors to meld.
- Serve the burger on a bun or lettuce wrap for a lighter option.
Storage
Refrigerator: 2 days — Store soya bean patty and salsa separately in airtight containers.
Freezer: 2 months — Freeze uncooked soya bean patties on a baking sheet before transferring to a freezer bag.
Reheating: Reheat burger patty in a pan with a little oil over medium heat, or in the oven at 175°C (350°F) until warmed through.
Troubleshooting
Burger patty is falling apart during cooking.
Cause: Not enough binder in the mixture, or patties were not chilled before cooking.
Fix: Carefully flip the patty with a spatula; if it's very fragile, try gently pressing the edges together during cooking.
Prevention: Ensure there is enough egg (or flax egg) and breadcrumbs to bind the mixture. Chill the patties for at least 30 minutes before frying.
Burger tastes bland.
Cause: Insufficient seasoning.
Fix: Serve with a flavorful sauce or additional toppings.
Prevention: Taste the mixture before shaping the patties and adjust seasonings as needed. Season generously with salt and pepper.
Cultural Context
While the soya bean burger itself is a modern vegetarian innovation, it draws inspiration from the long history of plant-based eating in many Asian cultures, particularly those that utilize soybeans as a staple. The combination with fresh herbs and tropical salsa offers a contemporary, global twist, reflecting the increasing popularity of plant-based cuisine worldwide.
