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Vegan Seitan Burgers

Sam Cooks Kindness
These hearty Vegan Seitan Burgers are ready to hit your grill! They're easy to make and require no kneading by hand. Skip the beef burger and sink your teeth into one of these plant based burgers this summer!
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Recommended Chill Time 6 hours
Total Time 6 hours 40 minutes
Course Main Course, Party Dish, Sandwich
Cuisine American
Servings 6 burgers

Ingredients
  

  • 1 can cannellini beans, drained and rinsed 439g
  • ¼ large sweet onion about ¾ cup roughly chopped
  • heaping ½ cup portabella or baby bella mushrooms roughly chopped
  • ¼ cup your favorite vegan barbeque sauce
  • 1 tablespoons tamari or soy sauce
  • 2 tablespoons powdered vegan chicken bouillon* see notes
  • ½ teaspoon liquid smoke
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • 1⅓ cups vital wheat gluten, 190g

Instructions
 

  • In a food processor combine all ingredients EXCEPT the vital wheat gluten. Process until combined well and most of the chunks are chopped pretty small. Taste and adjust seasonings, it should be on the saltier side at this point.
  • Add vital wheat gluten to the processor and process on low speed for 6-8 minutes, let rest for 5 minutes before shaping.
  • Once the dough has rested, divide it into 6 even balls using your hands and flatten them to create the burger patties. Remember that the patties will puff up a bit as they cook, so don't make them too thick. A good rule of thumb is to make them about ½ inch thick.
  • Prep a large two layered bamboo steamer** or a pot and steamer basket by bringing a few inches of water to a simmer. Place the burgers in a single layer in the bamboo steamer or steamer basket and steam for 20 minutes. (Depending on the size of your equipment, you may need to do this in batches.)
  • Remove from heat and uncover. Let the burgers cool to room temperature and then refrigerate for at least 6 hours before grilling. (If you're planning on freezing them, this is where you should do it! They freeze well in a freezer bag for up to 6 months.)

To cook:

  • Grill - If you're grilling your burgers, brush them with a little bit of oil and place them on a preheated grill over medium-high heat. Cook for about 5-6 minutes on each side, or until nicely charred and heated through.
    Pan Frying- If you prefer to pan-fry your burgers, heat a small amount of oil in a skillet over medium heat. (You can also do this oil free on a non-stick pan.) Place your burgers in the skillet and cook for about 3-4 minutes on each side, or until nicely browned and heated through.
    Air Fry - I've also air fried these burgers with great results! Set the air fryer to 380°F and cook for 5 mins per side or until heated through.
  • Place the cooked burgers on a bun and pile on your favorite toppings!

Notes

*Vegan Chicken Bouillon Powder - I used Frontier Co-Op No-Chicken Broth Powder for my burgers, however you can use any vegetable or vegan broth bouillon. The cubes will also work, just make sure you're using the equivalent of what you would use for 2 cups of broth.
**Any Steamer Basket you have will work, including steaming in your instant pot! I like to use a bamboo steamer similar to this one.
Storage- After steaming, burgers can be stored in the fridge for 2-3 days before grilling or in the freezer for up to 6 months. 
Freezer Tip- If freezing your burgers, remove from freezer 30 minutes prior to grilling as usual!
 
Keyword grillable vegan burger, seitan burger, vegan burger, veggie burger