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BiaSol Meatless Burger

Updated: Apr 17, 2023


  • 150g of textured soya protein

  • 25g of vegetable stock

  • 1 small onion

  • 70g of a mozzarella cheese ball

  • 15g chickpea flour

  • 10g yeast flakes

  • 1 tsp garlic puree

  • 20g Super Milled Grains

  • pinch of salt

  • 1 tsp chilli flakes

  • rapeseed oil for pan


  1. Rehydrate the textured soya protein in hot vegetable stock (200ml) with garlic puree in a bowl. Soak for 5 minutes and then drain any excess liquid.

  2. Sauté onions in a pan for a few minutes with some oil.

  3. Add mozzarella, yeast flakes, sauteed onions, Super Milled Grains, salt and chilli flakes into a food processor and combine.

  4. Add the blended mixture into a bowl with the textured soya protein and combine. Add in chickpea flour, mix again.

  5. Form mixture into burger patties. Fry the burgers on a medium heat until lightly browned and then enjoy!

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