The Best Vegan burger Recipe Ever you say!? OH Yah it's a Winner! These ultimate seitan based beefy vegan burgers are the best ever and made with a lot of love. I have been trying to make a juicy, won't fall apart, delicious, grillable veggie burger recipe for ages now! and...
...I nailed it!! Thank you Vegan Burger Gods! I was seriously about to throw in the towel.
You will love my meatless burger the vegan burger patties taste like the real deal! Moist chewy, meaty and super flavourful!! This vegan burger is made from seitan. A magical vegan meat replacement, seitan is easy to make using vital wheat gluten, seasonings, and vegetables. With a few simple adjustments to the ingredients, seitan can transform into vegan turkey, corned beef, roast chicken, etc,..!
Enjoy your burger with summer sides like potato salad, coleslaw or homemade fries!
Honestly when your mixing up the vegan hamburger with your hands it feels like real hamburger meat!! Its crazy!
How to make the best vegan burger with seitan:
I start by soaking the whole grain bulgur in boiling water, and setting aside for at least 30 minutes.
Next get your food processor in action. I add the mushrooms to the food processor in three batches, ( depending on the size of your food processor) you want the size pretty small but not all mush (See video). Then add all your seasonings and liquids.
When your bulgur wheat, is ready drain it well, toss it in and give it all a mix.
Now incorporate your Vital Wheat Gluten and then mix by hand for 2 minutes. If your mix seems a little wet, it's all good !
Lastly form & Bake your vegan hamburgers!
This recipe is easy to make and the patties freeze beautifully (after they're cooked) For Full Recipe see Recipe Card Below.
You can cook these vegetable patties in advance, chill in fridge ( for later) and then bbq or freeze then reheat on bbq, oven or frying pan. They will be just as moist and delicious !!
So there you have it cook up a batch of Vegan Hamburgers, toss them in your freezer for your next Bbq. If you can't find Vital Wheat Gluten in your grocery store, check your health food store.
That's it people, go pull out your food processor and get cooking!
These Vegan Burgers are:
Amazing
Juicy
Delicious
Slightly chewy
they won't fall apart
The Ultimate Veggie Burger
Grillable
Satisfying
Burgerlicious
my favourite burger
Enjoy you Guys! Happy Day?
Feel free to comment below. Your feedback is greatly appreciated!
More delicious vegan meat recipes you might like:
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Vegan Burger (Best Grillable Seitan Burger Ever!)
- Total Time: 55 minutes
- Yield: 8 to 10 burger patties 1x
- Diet: Vegan
Description
The Best Vegan Burger Recipe you say!? OH Yah it's a winner. These ultimate seitan based beefy vegan burgers are the best ever and made with a lot of love. I have been trying to make a juicy, won't fall apart, grillable delicious veggie burger recipe for ages now. I think I nailed it!
Ingredients
VEGAN HAMBURGER INGREDIENTS:
- 1 and ½ lbs white or brown mushrooms ( approx 700 grams)
- 1 medium onion ( diced small)
- 1 tbsp oil ( for onions)
- ½ cup Bulgar Wheat
- 1 cup water ( for bulgur wheat)
- 1 and ½ cups Vital Wheat Gluten
- 2 tbsp tamari
- 1 tbsp Bbq sauce ( I like Bulls Eye Bold Original)
- 2 tsp boullion paste ( I like "Better than Bouillon Vegetarian No Beef Soup Base")
- 1 tbsp refined coconut oil ( for burger mix)
- 2 tsp Vegan Worcestershire sauce ( I like 'Annies' or "The Wizards")
- ½ tsp liquid smoke
- 1 tsp salt
- ½ Tbsp Chili powder
- ½ tsp cumin
- ½ tsp granulated garlic
BURGER TOPPINGS
- 8 - 10 Burger buns
- Vegan Burger Sauce Recipe
- Ketchup
- Mustard
- Tomatoes
- Red onions
- Pickles
- Hot banana peppers ( I love them )
- Vegan cheese ( opt) ( see notes*)
- Lettuce
- And whatever else floats your boat?
Instructions
- Heat up a small skillet, on med heat and add little oil, S&P and sauté your onions for 5 to 7 minutes until browning, set aside.
- Add the bulgar to a small bowl and add 1 cup boiling water, cover, and set aside for 30 minutes
- Pre heat oven 350°
- In your Food Processor, process your mushrooms. (You might have to process your mushrooms in two or three batches depending on the size of your food processor) , making them quite small, they should still have texture, be moist and slightly mushy ( see video), and add to a large mixing bowl. Then add the sautéed onions, seasonings and liquids.
- Drain the bulgar well and add when ready ( don't worry it will be very chewy, that's good) Mix it all together.
- Lastly add in the Vital Wheat Gluten, and stir until combined and then mix by hand for about 2 minutes. It is ready when you see strands forming in the burger mix. Mix should seem a little wet and that's good.
- Form ½ cup patties on a lightly oiled large (or parchment lined) non stick sheet tray. Spray tops of patties lightly with cooking spray, (oil is optional).
- Bake the patties for 25 min, flipping them halfway through, at this point they are done, can be cooled, refrigerated (or frozen) then grilled, fried with onions, etc ... or add cheese and broil couple of minutes, ( cheese is optional)
- Grab a Burger, and a bun and build your Burgers. Enjoy !!
REHEAT FROM FROZEN:
OVEN: preheat 350° cook burgers 5-7 minutes on each side.
STOVE TOP: heat a cast iron or non stick skillet on med heat, add a tablespoon or so of oil, cook 3-5 minutes on each side.
GRILL: heat the grill to med/high heat, and lightly oil (pre cooked) burgers, grill 3-5 minutes each side.
Notes
- To store and freeze the vegan hamburger patties: first cook and cool (no cheese) on counter then in fridge, then wrap individually in plastic wrap and freeze
- I like Follow Your Heart vegan cheeses, the Jalapeño Havarti is really good, cheddar is too, and I like the Daiya Jalapeño Havarti as well.
- If you love this seitan burger recipe check out my Vegan Salsbury Steak & Mushroom Gravy
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Mains
- Method: Bake
- Cuisine: American, Canadian
Maryann Howard says
Great burger
Dee says
I’ve been transitioning since COVID and this is the first burger recipe I truly enjoyed. And, because the patties were so sturdy, I made a gravy and added them. Delicious and will definitely be on repeat! Thank you for your time, effort and for sharing.
Brigitte says
I posted a comment on YouTube and posting it here too this might help others .
I did half the recipe I didn’t have enough mushrooms , I left the cumin out and added poultry seasoning , because it was my first time making them I didn’t know what to expect so I pretty much stuck to the ingredients . It’s a good recipe but it needs more flour I am glad I half the recipe otherwise I wouldn’t have had enough flour to make them be harder . The first try out with the exact amount of flour ended up being mushy not holding , luckily I only fired one burger to see if there was enough vital wheat it’s not my first time using it so I kind of know what texture to look for , after adding more flour it was more like a dough not hard but with more elasticity. You need to be the judge of that before forming your burgers I didn’t even need the measuring cup to form the burger just pulling the dough with my hands worked and that’s how it should without being to hard . I didn’t add the salt I was afraid it would be too salty but it wasn’t understand you can add salt on your burgers but you can’t remove it , I sprinkled a tad of salt once it was done baking . I fried one burger before adding more flour and I noticed frying them on one side and flipping them onto the baking pan ended up being more crispy which was even better . It’s a keeper but it needs more seasoning , I used to eat Hamburger steaks when I ate meat , it was fried burger patties sautéed onions in a nice beefy brown sauce , I am going to replicate this by adding a bolder beefy flavor with more of the vegan beef bouillon , instead of water in the bulgur I will add a vegan beef bouillon this will bring it to the top , more seasoning too of your choice I think smoke paprika would be great . It could also probably be crumbled for Sheppard pie …
Reply
Shirley says
Best burger around! Every vegan burger I've made falls apart making it hard to grill. Because of the gluten, this has a lot of holding power! Very very good!!
Thank you!
Julie says
Do you have the nutritional info for these burgers?
Jodi says
Delicious and easy to make. I made a half batch the first time to try them. I left out the chili powder and cumin and kept the seasonings I like. Love that these don’t fall apart. They’re perfect for people who don’t like a bean burger.
Griff Lewis says
I have made these burgers twice and they are by far the best I have had and my vegetsian wife and son would agree...goodbye/good riddance Beyond and Impossible.
I made a couple of modifications with the second batch:
Added half cup of breadcrumbs
Added 1/2 toasted and finely chopped cashews and walnuts (1/2 cup before crushing combined cashews and walnuts)
4 garlic cloves finely chopped
But overall you can't go wrong with the original recipe.
Janette says
Going to make these tomorrow ,they sound delicious. How much vwg in weight is 1 1/2 cups. I will come back and let you know how they turned out.