Plat
No Beef Burger (Vegan Soy Chunk Patty)
40 minPour 4Nutri-Score B€
B
40 min
40 minNo Beef Burger (Vegan Soy Chunk Patty)
recette de
Maya Leinenbach
@fitgreenmind
41 recettes
45 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
soy chunks (dry)Épicerie150 g
waterAutres300 ml
soy sauceÉpicerie30 ml
tomato pasteÉpicerie30 g
garlic (minced)Fruits et légumes3 morceaux
cumin (ground)Épices3 g
paprika (ground)Épices3 g
dried herbsÉpices3 g
saltÉpices5 g- chickpea flourÉpicerie60 g
- breadcrumbsBoulangerie50 g
- vegetable oil (for frying)Épicerie40 ml
- vegan mayonnaiseÉpicerie80 g
- ketchupÉpicerie30 g
- pickles (finely chopped)Épicerie40 g
- burger buns (halved)Boulangerie4 morceaux
lettuce (washed)Fruits et légumes60 g
tomato (sliced)Fruits et légumes1 morceau
par portion
Nutrition
367kcal
- Glucides
- 41 g
- Protéines
- 16 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Casserole
Spatule
pas à pas
Préparation
- Étape 1
Cook the soy chunks
- Put the soy chunks in a saucepan with the water, soy sauce, tomato paste, garlic, cumin, paprika, herbs and salt.
- Bring to a boil and cook until the water has been absorbed.
- Étape 2
Bind the patty mixture
- Stir in the chickpea flour and breadcrumbs until the mixture holds together.
- Set aside to cool slightly.
- Étape 3
Make the burger sauce
- Mix the vegan mayonnaise, ketchup and chopped pickles in a bowl.
- Étape 4
Shape the patties
- Form the mixture into flat patties with your hands.
- Étape 5
Fry the patties
- Heat the oil in a frying pan and place the patties in the hot oil.
- Let them sizzle until golden and crisp on both sides.
- Étape 6
Assemble the burgers
- Toast the buns and spread with burger sauce.
- Add lettuce, tomato and a patty, then close the burgers.
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