Classic Seitan Burger
Updated: Jan 3
A Classic Burger using a Seitan Patty infused with Chili Beans and TVP in order to deliver unparalleled flavor and texture.
I've had a seitan patty recipe that I developed and it was good, but never close to a Beyond Burger. I'd seen a few recipes using textured vegetable protein aka TVP, so I recently decided to try that out, and it really adds to the texture! On top of that I added a lot more ingredients to infuse the seitan with flavor. Vital Wheat Gluten, which makes up the base of seitan, can be pretty bland or even worse, taste really wheaty. But not these burgers I tell ya!
There's a few things in this recipe that might make it seem spicy, but it's honestly not, so don't be afraid to use some of the spicier elements. Like I said, seitan is inherently bland, you need to spice it up!
One element you'll find in just about any seitan recipe is beans. In my experience you really can't go wrong with the kind of beans, but I typically use pinto or kidney. For this recipe, I used a can of chili beans in sauce. It's not actually chili, but just the pinto beans in a sauce. If you can't find something like this, you can just add pinto or kidney beans. You might want to throw in some more chili powder and smoked paprika. Either way, you will want to adjust the seasonings to your liking! One thing that's great about plant-based cooking, is for something like burgers, you can actually taste things before you cook them without worrying about dying from salmonella!
If you've never made seitan before, don't worry, it's easier than it looks! Your first batch may not be the best, but over time you'll learn what texture and taste you like and will be able to get it right.
Unlike Beyond Burgers, these are healthier, low in fat, are a heck of a lot cheaper, and they are way more accessible! This recipe makes ten 3 oz. patties. They keep in the fridge for 3-4 days. You can totally throw them on a grill or pan fry them! Treat them as you would any other burger patty!
It's worth noting that for this recipe you'll need an Instant Pot or pressure cooker. I'm sure you could cook these in the oven, but I've never done that, so not sure what temp or time you'd need to do it at. My apologies!
Makes 10 servings
1 cup TVP
1 cup vital wheat gluten
Beefless broth or veggie broth to rehydrate TVP
1 can (15 oz) chili beans in sauce (or just pinto or kidney beans)
1 Tbsp tomato paste
1 Tbsp soy sauce
1 Tbsp steak sauce
2 Tbsp chipotle in adobo sauce
1 tsp smoked paprika
1 tsp umami seasoning (optional)
1/2 tsp liquid smoke
Rehydrate TVP according to package instructions, preferably in some beefless broth or veggie broth. Set aside.
In a food processor or blender, add all ingredients except TVP and vital wheat gluten. Pulse a few times to combine.
Once TVP is rehydrated, add it to the blender and pulse a few times as well to incorporate it. Don't blend it completely though, you want a chunky texture like ground beef.
Place the mixture into a bowl and add the vital wheat gluten
Mix with a spatula and then mix with your hands. Knead the dough for a few minutes until you get a texture that's similar to ground beef. If it's dry, add a little beefless broth. If it's wet, add a little more vital wheat gluten.
Tear off chunks in 3 ounce increments (use a scale if you have one). If you have a burger press, use that to press them into patties. Otherwise use your hands.
Wrap them tightly in foil and steam in an Instant Pot or pressure cooker for an hour and fifteen minutes. Let the pressure naturally release.
Remove the patties from the Instant Pot and cook them how you would a normal burger!
Recipe Notes: Hat tip to Thomas at Full of Plants for the TVP idea!