Most homemade veggie burgers require a delicate touch, but these seitan-based burgers are guaranteed to travel well, and stay together over the grill!
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Barbecue, Main Dish, Veggie Burger
Cuisine: American, Barbecue, Grill
Servings: 10-14
Author: BeetEater
Ingredients
1large onionchopped or 6 shallots chopped
3/4cupwater
1beetpeeled and cubed
2clovesgarlic
1/4cupsunflower seeds
1tsponion powder
1tspcorn starch
1/4tspBlack Pepper
3tbspNutritional Yeast
1tspsmoked paprika
1/4cuptomato pastecan substitute ketchup, or adobo sauce here as well
1tspliquid Smoke
3tbspBragg's Liquid Aminosyou can substitute soy sauce or tamari
1tspveggie bullionI like "Better Than Boullion" veggie base, or non-chicken base
2tbspmaple syrup
2cupsvital wheat gluten
1/3cupchick pea flour
2quartswater for boiling
Instructions
Sautee the onion in a pan with a few tablespoons of water. Cook until the bottoms begin to brown and then deglaze the pan with a bit more water and repeat until the onion is nicely caramelized.
Add water into blender. Then add beet, garlic, sunflower seeds, onion powder, corn starch, Black Pepper, Nutritional yeast, smoked paprika, ketchup, liquid smoke, liquid aminos, bullion and maple syrup. Blend until smooth. You can leave a little bit of texture if you like.
Begin boiling water to steam the seitan.
Combine the vital wheat gluten in a bowl with the chick pea flour, then make a well, and pour in the blender mixture. Stir until a dough begins to form. Knead in the bowl for 2-3 minutes, until the gluten fibers begin to form.
Mix the caramelized onions into the "meat" mixture. Line your steamer basket with parchment paper. Use a measuring cup to scoop out 1/3 cup of the mixture and form it into a patty. Place it on the parchment paper and repeat until a single layer is formed. Try to keep a little bit of space between the patties. Add another layer of parchment paper on top of the patties, and continue the process until the patties are all formed and loaded into the steamer basket, separated by parchment paper on each layer.
Steam the patties for 45 minutes to 1 hour over boiling water until they become firm.
Finish your burger on the grill or skillet, browning each side.
When patties are fully cooled, they can be frozen in ziplock bags for over a month, and re-heated or re-thawed over the grill or in a skillet.