There are several recipes posted for soya burgers. Everyone has a favorite way of doing this. Some use tofu, various vegetables, TVP etc. with different kinds of spices. I have tried out various different recipes before but never blogged of any.

This recipe was created from available ingredients and can be customized in several ways to suit your palette and anything you have on hand. This offers a quick ready to eat high protein and low carb snack. You can make the batter/filling in advance and refrigerate it. You can just grill the patties when needed.

I have gone for a bunless or bread less burger here, since I am on a low-carb binge. But this can be dished up with any bun of your choice such as a seeded bun or kaiser roll or English muffin etc.

I have adapted Heidi Swanson’s  method here for serving the burger. I had read it a long time ago and always wanted to try it. However, I found it tough to slit the patty laterally maybe due to my lack of finesse. So I just created small patties, and added the salad veggies or toppings in between.

I have used plain white all purpose flour in addition to some potatoes as a binder. This surely adds some carb content but I used whatever I had on hand.

You can add a beaten egg or two, use flax, almond flour or bread crumbs – anything that holds the patty together.

These go pretty fast and one person can easily eat 2 or three of these as a sumptuous snack. These burgers have a heavy double dose of veggies, because there are vegetables in the patty and we also use them as stuffing.

I hope you like this recipe for the Soya Vegetable Burger.

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