Seitan burger
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 1307
- Carbohydrates g 102.1
- of which sugars g 12.3
- Protein g 88
- Fats g 60.8
- of which saturated fat g 9.8
- Fiber g 9
- Cholesterol mg 11
- Sodium mg 957
- Difficulty: Average
- Prep time: 30 min
- Cook time: 45 min
- Serving: 4
- Cost: Average
PRESENTATION
This seitan burger completely changes the game for anyone who thinks a plant-based burger cannot be just as tender and filling as a traditional one. Seriously good. Made with wheat protein, seitan soaks up flavors, giving you a really moist, chewy bite that stands out among other vegan options. People love to load it up with roasted sweet potato slices, red onions, and a good scoop of creamy vegan mayo for that crispy outside and juicy inside vibe. Toss in some julienned salad greens for a fresh crunch that keeps every bite interesting. And look, it's easy to see why folks go for a vegan burger like this when they want something satisfying but not as heavy as meat dishes.
When it's time for summer nights or weekend hangouts, a table full of seitan burger creations can make everything more fun, especially when everyone brings their own toppings or picks from homemade sauces. Fans of the plant-based burger scene know you can swap out seitan for patties made with chickpeas, lentils, or even pumpkin cutlets if you want to change things up. Really, there's a lot to like about a burger night where everyone grabs a toasted bun and builds their own stack—maybe throwing on some grilled broccoli or kale for extra flavor. Pretty simple. Chilled beers and a big bowl of chips make this kind of meal feel laid-back and fun—just right for sharing stories and laughing with friends. The best part? Seeing how much even non-vegans dig a good meatless burger when it's packed with things like roasted veggies and tangy sauces. Whether you stick with the classic seitan burger recipe or get creative with new combos, it’s all about making food that’s tasty, golden, and brings people together around the table. For sure. The whole spread is casual, a little messy, and totally built for good company.
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INGREDIENTS
- for 4 burgers
- Hamburger muffins 4
- Seitan 14.1 oz (400 g)
- Precooked chickpeas ½ cup (100 g)
- Sweet potatoes (or yams) 1.1 lbs (500 g)
- Red onions 2.5 oz (70 g)
- Cluster tomatoes 5.3 oz (150 g)
- Fine salt to taste
- Black pepper to taste
- Coriander to taste
- for the vegan mayonnaise
- Vegetable oil 0.9 cup (200 g)
- Soy milk ½ cup (100 g)
- Rice vinegar 2 spoonfuls
- Fine salt to taste
- Tabasco® to taste
- Tomato paste 1 tsp
- Iceberg lettuce 2 ½ cups (150 g)
How to prepare Seitan burger
To prepare the seitan burgers, first boil the sweet potatoes for about 25 minutes 1. Meanwhile, prepare the burgers: place the seitan in a mixer and blend it coarsely 2; then set it aside. Place the chickpeas in the mixer glass 3
and blend them until a puree is obtained 4. Then add it to the seitan mixture 5 in a large bowl. Wash and chop the coriander 6
then add it to the mixture, along with the salt 7 and pepper 8. Mix everything together 9, then cut out 4 squares of parchment paper about 5x5 inches.
Place them on a tray and lay an 8 cm (about 3-inch) diameter pastry ring on one of them. Fill it with the prepared mixture, pressing it down with a spoon 10. Then gently remove the pastry ring 11 and repeat the same operation for the others 12. Cover with plastic wrap and place in the refrigerator to firm up.
In the meantime, prepare the vegan mayonnaise: in the glass of an immersion blender, pour the soy milk and rice vinegar 13. Season with salt, then add the oil and emulsify everything 15,
until you obtain a consistency similar to that of mayonnaise 16. Then add a few drops of Tabasco 17, a teaspoon of tomato paste 18, and mix everything together.
Wash the lettuce leaves, then dry them and cut them into julienne strips 19. Add them to the vegan mayonnaise 20 and mix everything together 21.
At this point, the potato should also be ready; it should be cooked but not too soft. Drain it and transfer it to a bowl with ice water for a few seconds 22. Peel it and cut it into slices about 0.6 inches thick.
Then slice the tomatoes 25 and onions 26. Braise the potatoes on both sides in a non-stick pan 27
and do the same for the tomatoes and onions 28. Take the burger 29 and place it on the same pan where you cooked the vegetables. Wait about 3 minutes, then flip it 30
and cook it for a couple more minutes on the other side 31. Place it inside the bun 32, add the sweet potatoes 33,
the tomato, onions 34, and the mayonnaise along with the lettuce 35. Close the bun and serve it while still hot 36.