Beef Burger
Global • non_veg
How to Make Vegetarian 'Beef' Burger (Traditional & Healthy Indian Version)
The Vegetarian 'Beef' Burger brings the global favorite to the Indian table with a healthy, plant-based twist. While beef burgers are a staple in many international cuisines, Indian dietary preferences often lean towards vegetarianism, especially for health and religious reasons. This recipe uses a flavorful combination of protein-rich black beans, soya granules, and Indian spices to mimic the texture and taste of a classic beef burger without any meat. The patty is pan-seared, not deep-fried, making it a lighter alternative while still offering the satisfying bite and savory notes burger lovers crave. In Indian homes, burgers have become a popular snack, especially among younger generations. This recipe embraces the essence of a traditional burger but infuses it with Indian flavors and health-conscious ingredients. Served in whole wheat buns with fresh salad and a tangy yogurt-mint sauce, it's a guilt-free treat for anyone tracking their calories or looking to enjoy a 'burger' in a distinctly Indian, vegetarian way. Its hearty, comforting taste makes it perfect for a quick lunch, snack, or even a weekend family gathering.
Ingredients(for 1 whole wheat burger with salad and yogurt-mint dip)
- 1/2 cup Soya granules (soaked and drained)
- 1/2 cup Boiled black beans (mashed)
- 2 Whole wheat burger buns (fresh, high-fiber)
- 1/4 cup Onion (finely chopped)
- 2 tbsp Coriander leaves (finely chopped (dhaniya))
- 1 Green chili (finely chopped) - optional
- 1/2 tsp Cumin powder (jeera powder)
- 1/4 tsp Red chili powder (lal mirch)
- to taste Salt
- 1/4 cup Low-fat yogurt (for sauce)
- 2 tbsp Mint leaves (finely chopped)
- 1 tbsp Olive oil (for shallow frying)
- 2 leaves Lettuce (washed) - optional
- 4 slices Tomato (fresh) - optional
- 2 tbsp Whole wheat bread crumbs (for binding)
Instructions
- 1
Soak soya granules in hot water for 10 minutes, then drain and squeeze out excess water.
10 minutes
Ensure soya is well-drained to avoid soggy patties.
- 2
In a mixing bowl, combine drained soya, mashed black beans, onion, coriander, green chili, cumin powder, red chili powder, salt, and bread crumbs. Mix well to form a dough.
5 minutes
Mash the mixture thoroughly for an even texture.
- 3
Shape the mixture into two large, round burger patties.
2 minutes
Press firmly so patties hold together during cooking.
- 4
Heat a tawa or non-stick pan and add olive oil. Shallow fry the patties on medium heat for 3-4 minutes on each side until crisp and golden brown.
8 minutes
Do not overcrowd the pan; cook patties in batches if needed.
Why This Dish is Healthy
By replacing red meat with soya and beans, this burger significantly reduces calories, saturated fats, and cholesterol. The use of whole grains and fresh vegetables increases fiber content, aiding in better digestion and satiety. Shallow frying instead of deep frying keeps the fat content low, while the yogurt-based sauce adds beneficial probiotics. It’s a balanced, nutrient-dense option perfect for weight management and overall wellness.
This vegetarian burger is high in plant-based protein from soya granules and black beans, making it a satiating snack or meal. Whole wheat buns and bread crumbs add complex carbohydrates and fiber, while the use of olive oil ensures healthy fats. The fresh salad and yogurt-mint dip provide vitamins, minerals, and probiotics, supporting digestion and immunity. The dish is low in saturated fat and cholesterol-free, making it heart-friendly and suitable for most diets.
Pro Tips
- 💡Tip 1: Squeeze soya granules thoroughly to avoid watery patties.
- 💡Tip 2: Add a pinch of chaat masala for a tangy Indian twist.
- 💡Tip 3: Toast burger buns with a little olive oil for extra crunch.
- 💡Tip 4: Use homemade yogurt for a fresher, probiotic-rich sauce.
- 💡Tip 5: For meal prep, freeze uncooked patties between parchment sheets.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate patties separately for up to 2 days. Assemble just before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
| Protein | 12.5 g |
| Carbohydrates | 21.0 g |
| Total Fat | 10.5 g |
| Fiber | 1.2 g |
| Sugars | 3.2 g |
| Iron | 2.1 mg |
| Calcium | 65.0 mg |
| Sodium | 430.0 mg |
| Potassium | 210.0 mg |
| Cholesterol | 45.0 mg |
| Vitamin A | 35.0 IU |
| Vitamin C | 1.5 mg |
| Magnesium | 18.0 mg |
| Zinc | 2.5 mg |
| Phosphorus | 110.0 mg |
| Vitamin D | 0.2 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 3.8 mg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.9 µg |
| Folate | 22.0 µg |
