Vegan Seitan Burger
Just 10 ingredients to make the best homemade burger patty ever. Juicy, chewy, meaty, and holds up on the grill! Make these ahead of time and store in the fridge or freezer until ready to serve. Then toss them on the grill or in a frying pan when ready to serve.
Servings: 6 Burger patties
- 1 large raw beet (7oz) (about 1 cup), peeled and cut into chunks
- 1/2 cup(s) cooked lentils (I used canned brown lentils)
- 1/4 cup(s) soy sauce
- 3 tablespoon(s) water
- 1 tablespoon(s) natural peanut butter (sub any other nut or seed butter)
- 1 1/2 teaspoon(s) onion powder
- 1 1/2 teaspoon(s) garlic powder
- 1/2 teaspoon(s) liquid smoke
- 1/4 teaspoon(s) black pepper
- 1 1/2 cup(s) vital wheat gluten
- Add all of the ingredients except for the vital wheat gluten to a food processor. Pulse, stopping to scrape the sides until everything is mixed together into a mush. Add the vital wheat gluten and pulse, stopping to scrape the sides as needed until combined into a crumbly dough.
- Divide the dough into six and use your hands to form six burger patties. You could alternatively make mini patties for sliders!
- Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the burger patties to the steamer basket, cover and steam for 25 minutes. For the best shape: the burgers can become funny shapes if they are piled on top of each other so steam the patties in a single layer without overlapping, working in batches if needed, or you could use layered bamboo steamer baskets if you have them. Once steamed, the burgers will look kind of funny at this stage, but don't worry! Allow the burgers to cool completely, then cover and chill in the fridge overnight before serving. Chilling overnight ensures the best burger texture. They will keep fresh when covered in the fridge for up to 5 days, or they freeze for up to 3 months.
- To serve: steaming the seitan is what gives it the perfect texture. Once the patties are steamed and chilled overnight, you can basically treat them as if they were raw burger patties. Pan-fry them or grill them for a couple minutes per side until browned and heated through. Place on a bun and top with your favourite vegan burger toppings.
Oil-free: for the oil-free version, cook the burgers on the grill or in a good non-stick pan without added oil. Freezing tips: once cooled completely in the fridge, transfer the burgers to an air-tight freezer container and toss in the freezer for up to three months. Before using, allow them to thaw completely and then cook with them as you like. Vital wheat gluten is essential to this recipe, and there is no substitute. Therefore this recipe cannot be made gluten-free. Food Processor: if you do not have a food processor, you could follow step one and make the beet and lentil mush in a blender. Pour the beet mixture into a large bowl and then add the vital wheat gluten and mix by hand to form a dough. Steaming tips: I recommend getting a steamer pot if you plan to make seitan often, or you can use a DIY method if you do not have a steamer. The burgers can become funny shapes if they are piled on top of each other so either steam the burgers in batches or use layered bamboo steamer baskets. Cleaning tips: vital wheat gluten is very sticky and can destroy dish brushes and cloths. So what I like to do is save old clothes, sheets, or towels that are too shabby to donate, and cut them into rags. I use these rags to clean up after preparing a seitan recipe and discard the rag once finished. Soy-Free: for soy-free, substitute a soy sauce for a soy-free option such as coconut aminos.
Serving: 1burger patty (recipe makes 6 patties) | Calories: 170kcal | Carbohydrates: 13g | Protein: 26g | Fat: 2g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 246mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 3mg