Grillable Seitan Burger
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 45 mins
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Servings
8 Seitan Burgers
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Calories
173 kcal
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Course
Main Course
Grillable Seitan Burger
Description
Grillable Seitan Burgers blend cooked black beans, white mushrooms, miso paste, tahini, and smoked paprika with vital wheat gluten to create a seitan dough. The use of miso and tahini contributes umami and richness, while the spices add depth. Once kneaded, the dough is portioned into equal pieces and shaped into flat patties that expand during cooking.
The cooking method involves simmering the patties gently in vegetable broth to set their texture without boiling, which ensures they stay moist and tender inside while gaining firmness ideal for grilling. After simmering, they can be finished on a grill to develop a charred surface and smoky flavor, creating a versatile vegan burger.
These burgers are best prepared a day before grilling to allow the flavors to meld and the texture to improve. Serve them on vegan buns with various toppings like lettuce, tomato, pickle, onion, and spicy vegan mayonnaise for a satisfying plant-based meal. They store well in the fridge and can be frozen with parchment paper between patties for convenience.
For optimal results, measure vital wheat gluten by weight, maintain a gentle simmer during cooking, and portion patties evenly. This recipe provides a substantial batch, suitable for multiple servings or meal prep.
Ingredients
For the seitan burgers
- ¾ cup black beans cooked or canned
- 4 ounce white mushrooms
- 2 tablespoons White miso paste
- 1 tablespoon tahini
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- ½ cup vegetable broth
- 280 grams vital wheat gluten approx. 2 ¼ cups
For cooking
- 3-4 cups vegetable broth room temperature
For serving
- vegan burger buns
- lettuce
- tomato
- pickle
- onion
- avocado
- vegan mayonnaise spicy
Instructions
- Preheat the oven to 350 degrees F (177 C).
- Add all the seitan burger ingredients EXCEPT the vital wheat gluten to a food processor, and process until smooth. Next, add about half of the vital wheat gluten and process until mostly smooth. Then add the remaining half and process until mostly combined, without over-processing.
- Transfer the mixture to a clean surface, like a cutting board or countertop, and knead the dough for about 30 seconds, but don't go overboard. Once you see strands of gluten, the dough is ready. (See process shots above for a visual.)
- Divide into 8 equal pieces for even cooking. I use a kitchen scale to make them perfectly equal, but this is not necessary. You can eyeball it.
- Roll each piece into a ball and then use a rolling pin to flatten each one into a patty. They will expand during cooking, so make them a little flatter than you'd like the final result to be. As you're stretching the burgers, you should see them spring back a little.
- Use an oven-safe dish with a lid, like a dutch oven, and add a thin layer of vegetable broth to the bottom. Then layer your seitan patties on top, adding more broth in between the layers of patties. Add enough broth to ensure the patties are completely covered.
- Then place the lid on top and bake in your preheated oven for 80 minutes, carefully flipping them at the 40-minute mark. Be very careful when flipping to prevent breaking the patties. When the 80 minutes is complete, remove from the oven.
- If you're making these in advance, transfer the patties to a container to refrigerate overnight and finish cooking on the day you're serving. (Reserve the broth for drinking, it's delicious, don't dump it! ;) )
- Treat these as you would raw burgers. They are NOT ready to eat straight out of the oven. Finish off your seitan burger on the grill, or in a frying pan. Brush a little oil to prevent sticking and sprinkle with salt and pepper, if desired. Then grill or pan fry for a few minutes on each side until brown and heated through.
- Enjoy with burger buns and all your favourite toppings.
Notes
- Preparing the patties a day ahead and refrigerating enhances flavor and texture.
- Measure vital wheat gluten by weight to avoid dry or dense burgers caused by inaccurate volume measurements.
- Use a flavorful, salty vegetable broth since no additional salt is added to the dough.
- Divide the dough into eight equal parts to ensure even cooking; using a kitchen scale helps achieve uniform size.
- Roll patties flat as they will expand nearly twice their size when cooked.
- Keep broth at a gentle simmer rather than a boil during cooking to maintain tender texture.
- Refrigerate cooked patties for 4-5 days or freeze with parchment paper between for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Seitan Burgers
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173cal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 2g | 3% |
| Sodium | 644mg | 27% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 471IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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