Makes 4 Burgers
These hearty seitan burgers are the vegan burgers you want to throw on the grill, and you literally can throw them, because they are not the fragile veggie burger of yesteryear. At some point in time, veggie burgers became not so veggie. They transformed into something downright meaty with nary a carrot or pea in sight, and this is that seitan burger recipe. Totally delicious, totally grillable.
Like a lot of seitan recipes, these get wrapped individually in parchment and foil and steamed before grilling, same technique as the sausages. It might sound like a project but it’s mostly hands-off time. Steam for 45 minutes, let them cool completely, then grill or pan fry. The steaming is what gives them that firm, meaty texture that holds up on the grill without falling apart. A cast-iron pan works just as great. I give you directions for both.
You’ll also find different variations down below, so get ready to have some fun. Make a mushroom provolone burger or a pizza burger, as shown above.
Word to the wise: Have your steamer ready before you start. This can be anything from a wire rack set in a large pot with an inch or two of water at the bottom, to a dedicated electric steamer, to a large pasta pot with a steamer basket. Just make sure you’re using plenty of water because they steam for awhile. Check to see if you need to top off the water halfway through.
What Makes These Veggie Burgers So Meaty?
Let’s introduce you to the ingredients!
Vital wheat gluten is the base and the reason these hold together on a grill without drama. Knead it long enough and gluten strands form, giving you that chewy, meaty bite.
Pinto beans get mashed into the mix to create a texture similar to ground meat. Not whole, not pureed — somewhere in between, which is the whole point.
Sautéed onion and garlic build the savory foundation. They go in first and everything else builds on top of them.
Red miso brings fermented, savory depth. It dissolves right into the onions and you’d miss it if it weren’t there.
Tomato paste adds body and a meaty tanginess that makes the whole thing taste more complex.
Porcini powder is the secret umami weapon. If you can’t find it, blitz some dried porcini mushrooms in a spice grinder.
Fennel seed is that pop of “Mmm, what what?” flavor. You won’t identify it as fennel but you will notice it.
Vegan mayo keeps the burgers juicy and is part of what makes them grill-friendly without drying out.
Smoked paprika and lemon pepper round out the seasoning and give the outside a little color when they hit the grill.
Nutritional yeast adds a savory, cheesy note that you would miss if it weren’t there. It levels it up.
Ways to Build Your Seitan Burger
The Classic Toasted buns, shredded lettuce, tomato, pickles, minced onion, and a quick burger sauce made from ketchup, mayo, and a splash of pickle juice. You know what to do.
The Provolone Mushroom Burger (pictured above) Sauté thinly sliced shallots and a container of sliced cremini mushrooms in olive oil and salt and pepper until lightly browned, about 7 to 10 minutes. Brush the burgers with oil and grill until grill marks appear, then flip and immediately lay a slice of Cashew Provolone or store-bought vegan provolone or swiss on each. Cover and let it melt for about 4 more minutes. Toast the buns, spread garlic mayo on both sides, pile on some baby arugula, add the burger, and top with the mushroom and shallot mixture.
The Pizza Burger (pictured above) Grill the burgers as directed. Toast the buns and spread Bestest Pesto mixed with a little mayo on the bottom bun. Add the burger, spoon on some marinara, tear a ball of Fresh Cashew Mozzarella into a few pieces and lay them on top, and finish with fresh basil leaves. It’s exactly what it sounds like and it’s very good.
This one is a bacon cheeseburger. I made the bacon, but not the cheese. The bacon is a recipe in my cookbook Fake Meat, I haven’t posted it here yet. But use any recipe or storebought bacon and make yourself one of these bad boys.
THE MEATIEST SEITAN BURGER FAQ
Can I make this seitan burger recipe ahead of time? Hells yeah. These are actually better made ahead. Steam them, let them cool, and refrigerate for up to 5 days. Just grill or pan fry when you’re ready to eat.
Can I freeze these vegan burgers? For sure. Steam and cool completely, then wrap individually and freeze for up to 3 months. Thaw in the fridge overnight before grilling.
What is porcini powder and where do I find it? It’s dried porcini mushrooms ground into a powder, basically a concentrated umami bomb. You can make your own by blitzing dried porcinis into a powder. I kind of think the DIY powder has more flavor, anyway. Otherwise, order it online.
What is lemon pepper? A spice blend of black pepper and lemon zest. Find it in the spice aisle of most grocery stores. If you can’t find it, use black pepper and a little lemon zest.
Can I make these gluten-free? Sorry no. Vital wheat gluten is the whole structure of the burger, there’s no substitute that will give you the same result.
Can I bake these instead of steaming? The steaming is what gives these their firm, meaty texture. Baking is not tested and is likely to give you a different result. Stick with the steam.
How much protein do these have? A lot. Vital wheat gluten is protein packed, and the pinto beans add to it too. Each burger comes in somewhere around 30 to 35 grams of protein. Not bad for a little seitan patty.
How did I end up here? Probably searching “vegan seitan burgers,” “plant based burger recipe,” or “grillable vegan burgers.” You’re in the right place. These are the ones. Your search is over.
Meaty Seitan Burgers
Ingredients
- 1 cup finely diced onion
- 3 tablespoons olive oil
- 1/2 teaspoon salt plus a pinch
- 3 cloves garlic minced
- 1/2 teaspoon fennel seed
- 2 tablespoons red miso
- 2 tablespoons tomato paste
- 3/4 cup canned pinto beans rinsed and drained
- 2 tablespoons porcini powder
- 3/4 cup water
- 1 teaspoon smoked paprika
- 1/2 teaspoon lemon pepper
- 1/4 cup vegan mayo
- 2 teaspoons apple cider vinegar
- 1/4 cup nutritional yeast flakes
- 1 1/4 cups vital wheat gluten
- Fixings for 4 burgers
Instructions
- Have your steamer ready and cut four 10-inch squares of parchment and aluminum foil for wrapping.
- Preheat a heavy pan over medium heat. Sauté the onion in the oil with a pinch of salt until translucent, 3 to 5 minutes. Add the garlic and fennel seed and sauté for another minute. Add the miso and tomato paste and mix well, letting them warm and dissolve into the onions. Remove from heat.
- In a mixing bowl, mash the pinto beans with the onion mixture and porcini powder until there is some texture but no whole beans remain. Work in the water. Make sure the mixture is completely cool before proceeding.
- Mix in the smoked paprika, 1/2 teaspoon salt, lemon pepper, mayo, apple cider vinegar, and nutritional yeast. Add the vital wheat gluten and knead with your hands for about 4 minutes until gluten strands appear.
- Divide into 4 even pieces and form into patties about 4 inches in diameter. Flatten and shape them as circular as you can — they don’t have to be perfect.
- Wrap each patty in a square of parchment, then wrap in foil. Reshape the burgers once wrapped. Steam with a tight-fitting lid for about 45 minutes, flipping once halfway through. Let cool completely before grilling or pan frying.
- To grill, preheat your grill over high heat. Brush burgers with oil and grill until grill marks appear, about 4 minutes each side. To pan fry, preheat a cast-iron pan over medium heat. Cook for about 5 minutes on each side until lightly charred.
