The proposed invention relates to the food industry, specifically to a method of producing a vegetarian burger based on textured soy protein with fake blood. A method of preparing a vegetarian burger consists in the following. Five liters of water, salt, sugar, coriander browned without oil, and a mixture of beet juice with red currant juice in a 1 to 1 ratio are added to 1 kg of dry textured soy protein, the entire mixture is boiled for 10-30 minutes and then cooled, the excess broth is drained to a ratio of its final and initial masses of 40-44%, and the drained textured protein is then cut into chunks, after which premixed food additives and sodium glutamate are added, and then the textured protein is given the necessary shape and grilled in a mixture of red palm oil and olive oil in a ratio of 1 to 1. The technical result consists in the presence of ingredients which imitate animal blood in a burger as well as the provision of texture and improved taste of the finished product. The proposed method allows preparation of a vegetarian burger with blood, containing a significant amount of beneficial B vitamins, having a high content of monounsaturated fats which help to lower the concentration of serum lipids as well as blood pressure. In addition, the product obtained has a pleasant aroma and a stable structure and consistency, with a significantly increased storage life and a lower prime cost.La présente invention se rapporte au domaine de l'industrie alimentaire et concerne un procédé de préparation d'un burger végéarien à base d'une pâte de soja et d'un ersatz de sang. Ce procédé de production de burger végétarien comprend les étapes suivantes. Pour un kg de pâte de soja sèche, on ajoute 5 litres d'eau, du sel, du sucre, de la coriandre grillée sans huile, un mélange de jus de betterave et de jus de groseille dans une proportion de 1 pour 1； le mélange dans son ensemble est porté à ébullition pendant 10-30 minutes puis refroidi； l'excédent de bouillon est dévers
