Seitan Saturday: Burgers

Seitan is a versatile ingredient. You can use them in soups, stews, make steaks or ribs for barbecue, make vegan sausages etc. Seitan is also great for burgers. The seitan recipe below is a variation of these awesome seitan ribz from FatFree Vegan Kitchen -blog. My sister’s comment about these burgers: “They were good. Yum yum.”


Barbecue Seitan Burgers

2,4 dl vital wheat gluten
2 tsp smoked paprika
2 tbsp nutritional yeast
1 tsp garlic powder
1,8 dl water
2 tbsp tahini
1 tbsp soy sauce
1 tsp liquid smoke

3 tbsp ketchup
2 tbsp syrup/molasses
1 tbsp oil
1 tbsp red wine vinegar
0,5 tsp salt
1 tsp liquid smoke
1 tsp strong mustard
chili powder or chopped chili pepper (optional)

burger buns
lettuce, tomato, onion etc.
vegan mayo, ketchup, mustard etc.

Combine vital wheat gluten, paprika, nutritional yeast and garlic powder in a bowl. Combine water, tahini, soy sauce and liquid smoke in another bowl and pour onto gluten mixture. Knead couple of minutes. Divide into 6 pieces and form them into flat “steaks”. Bake 20 minutes in 175 Celsius degrees.

Mix the marinade ingredients together and put them into a plastic bag with baked seitan. Rub the marinade all over seitans and refrigerate 30 minutes or few hours.

Fry seitan on a pan in oil, or in the summertime you can grill/barbecue them. Put a piece of seitan inside a burger bun with your favourite burger fillings.



Tofu Tuesday: Burger

Freezing changes the texture of tofu, which is sometimes a good thing. It will become sponge like and it’ll absorb flavours easily. After freezing just thaw the tofu and gently squeeze it to remove as much water as you can. To get it really dry you can slice it, put the slices between towels and put a weight on them. We usually just squeeze it with hands. I don’t recommend freezing if you’re planning to make a quiche or something where you’ll need to crumble or bled tofu. Frozen tofu is better for slicing or dicing.

This time we used frozen tofu for burgers. We marinaded the tofu in a chipotle marinade and filled a home made burger bun with them and onion rings, pickles, lettuce, tomato, mustard and vegan mayo.


Tofu Burgers

250 g tofu, frozen and thawed
oil for frying

2 chipotles (in adobo sauce)
1 garlic clove
1 tbsp red wine vinegar
2 tbsp oil
2-3 tbsp water
1 tbsp ketchup
1 tsp oregano
1 tsp thyme
0,5 tsp cumin
2 tsp sugar of syrup

burger buns, onion rings, tomato slices, vegan mayo, mustard, ketcup etc.

Blend chipotles, garlic, vinegar, oil and water until smooth. Add the rest of the marinade ingredients. Marinade sliced tofu preferably overnight. If you can’t wait that long, couple of hours will do. Heat some oil in a pan and fry both sides of the tofu slices until browned. Cut a burger bun half and fill it with tofu and your favourite burger fillings.


Vegan Burgers

Last week we made some veggie burgers. We filled whole wheat buns with bean patties, fresh vegetables and mayonnaise based sauce. The weather was very nice and we ate our burgers on the balcony. Is there a better way to spend summer day than eating outdoors?

I didn’t write down the recipe for patties, but they were made of 4 dl kidney beans, 2 chopped celery stalks, 0,5 dl dry bread crumbs, 0,5 dl wheat flour, ketchup and seasoned with salt, pepper, some herbs etc and fried in oil.

Sauce for Burgers

6 tbsp vegan mayo (or 3 tbsp vegan mayo + 3 tbsp plain soy yogurt)
2 tbsp chopped pickle
1 tsp mustard
pinch of black pepper

Mix everything together.

Smoky Patties

I saw this bean patty recipe in Chocochili and had to try it. I did some minor changes with spicing, because I didn’t have cajun spice mix the recipe called, but otherwise I followed the original recipe. We had these with mashed potatoes and cabbage and carrot salad. The leftover patties made a great lunch with home made buns and ketchup, mustard and other burger fillings.

Black-eyed Bean Patties

(makes about 8 )

1 dl textured soy protein
1,5 dl hot water
1 tbsp vegetable broth powder (or 1 tsp lovage + some salt)
4 dl cooked (or canned) black-eyed beans
1 tsp smoked paprika
0,25 tsp liquid smoke
1 tsp paprika
0,5 tsp cayenne
0,5 tsp thyme
0,5 tsp freshly ground black pepper
1 garlic clove, minced
1 small red onion, finely chopped
1 tbsp oil + more for frying
0,5 dl wheat flour
0,25 dl dry bread crumbs

Put soy protein, vegetable broth powder and hot water into a small bowl and let sit about 10 minutes. Put the beans into a bigger bowl and mash with fork or blender. Mix everything together and let sit in the fridge for half an hour. Make patties with wet hands and fry on oiled pan until they are golden brown.

Burgers and Fries

My birthday was few months ago. Instead of having a party I went to a restaurant with Nomad and my sister. I had a portobello burger with sweet potato fries. It was the best burger I’ve ever had, and I wanted to try to make something similar at home. The result was the best burger I’ve ever made, even if the one at the restaurant was better. The burger on the picture isn’t so pretty, but it did taste great.


Portobello Burger

1 burger bun (I used homemade carrot bun)
1 roasted portobello cap
tomato slices
onion rings
pickle slices
mustard, ketchup

Put everything inside the bun.

Root Vegetable Fries with Garlic and Chili Dip

2 l root vegetables (potato wedges, carrot sticks, rutabaga sticks)
3 tblsp oil
1 tsp smoked paprika
0,5 tsp black pepper
little bit of cayenne

Put the root vegetables to a bowl and add oil and spices. Mix with your hands until all the roots are covered with spicy oil. Cover a baking sheet with parchment paper and spread the root vegetables on it. Bake in 225 Celsius degrees for 20 minutes or until they are soft inside and crispy outside (try with a fork). Turn the roots once or twice during the baking. Baking time depends on thickness or your root vegetables. Serve with burger and dip.

Garlic and Chili Dip

2 dl plain soy yogurt
1 tsp mustard
pinch of salt
1 tsp lemon juice
1 tsp minced garlic
half of a fresh lemon drop chili minced*
few drops of Chipotle Tabasco

Mix everything and let sit in the fridge 20 minutes or longer before serving.
*You can use other fresh or dried chili and/or increase the amount of it if you want hotter dip. Half a lemon drop makes a mild dip.