Author: It's finally here: the best vegan seitan burger ever!!!!!!!!!! To say I'm excited is an understatement. This girl, loves a good veggie burger, and when I say good I mean it. In my opinion a good veggie burger has certain requirements. It need to have a nice bite and chew (no mushiness!), it needs to be juicy and packed full of flavour, and it has to be strong enough to hold up on the grill. These vegan seitan burger patties are all that and more!
To make this recipe, I decided to combine my very popular beet burger recipe with my seitan steak recipe to make the most perfect homemade vegan burger there is. And it worked!
The secret to making these burgers the best ever is the combo of ingredients.
The beets in this recipe add a deep earthiness that really makes these burgers taste authentic. Now if you aren't a beet fan, don't be scared, my Adam is a beet hater but is obsessed with these burgers! Lentils add heartiness, soy sauce adds salt and umami, peanut butter (trust me on this) adds just a bit of richness and good fat, liquid smoke enhances the meaty taste, and the vital wheat gluten is the key that gives these vegan burger patties the meatiest texture.
As with all of my setian recipes, these vegan seitan burgers require a few steps to make, but each step is super easy to follow. These burgers need to be prepared at least one day in advance, so this is the perfect recipe to meal prep and have ready to go for later. They will keep fresh when covered in the fridge for up to 5 days, or they freeze beautifully as well. So whip these up when you have time and then when burger time comes, just fry them up or grill them!
To Make The Best Vegan Seitan Burgers:
Add all of the ingredients except for the vital wheat gluten to a food processor. Pulse, stopping to scrape the sides until everything is mixed together into a mush.
Add the vital wheat gluten and pulse, stopping to scrape the sides as needed until combined into a crumbly dough.
Divide the dough into six and use your hands to form six burger patties. You could alternatively make mini patties for sliders!
Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the burger patties to the steamer basket, cover and steam for 25 minutes.
How to Shape Seitan Burgers:
The seitan burgers patties can become funny shapes if they are piled on top of each other so steam the patties in a single layer without overlapping, working in batches if needed. Or you could use layered bamboo steamer baskets if you have them.
Once steamed, the burgers will look kind of funny at this stage, but don't worry! Allow the burgers to cool completely, then cover and chill in the fridge overnight before serving. Chilling overnight ensures the best burger texture.
How to Serve Seitan Burgers:
Steaming the seitan is what gives it the perfect texture. Once the patties are steamed and chilled overnight, you can basically treat them as if they were raw burger patties. Pan-fry them or grill them for a couple minutes per side until browned and heated through.
Place the seitan burger patties on a burger bun and top with lettuce, tomato, red onion, pickle or whatever your favourite vegan burger toppings are. And then... prepare to bite into the BEST vegan seitan burger ever!!
Common Questions:
Can you freeze seitan burgers?
Yes, these freeze beautifully. For best results, freeze after steaming (prior to cooking). If kept wrapped tight or in an airtight container, they should last 2-3 months. To defrost, take them out of the freezer and let them defrost either in the fridge or on the counter. Once defrosted, grill or fry and enjoy!
Can these be made gluten-free?
As seitan is essentially gluten, the answer is no.
Bon appetegan!
Sam Turnbull
(click stars to vote)
The Best Vegan Seitan Burger
Servings: Burger patties
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Ingredients
- 1 large (7oz / 200g) raw beet, (about 1 cup), peeled and cut into chunks
- ½ cup cooked lentils, (I used canned brown lentils)
- ¼ cup soy sauce
- 3 tablespoons water
- 1 tablespoon natural peanut butter, (sub any other nut or seed butter)
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon garlic powder
- ½ teaspoon liquid smoke
- ¼ teaspoon black pepper
- 1 ½ cups vital wheat gluten
Instructions
- Add all of the ingredients except for the vital wheat gluten to a food processor. Pulse, stopping to scrape the sides until everything is mixed together into a mush.
- Add the vital wheat gluten and pulse, stopping to scrape the sides as needed until combined into a crumbly dough. Divide the dough into six and use your hands to form six burger patties. You could alternatively make mini patties for sliders!
- Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the burger patties to the steamer basket, cover and steam for 25 minutes or until its internal temperature reaches at least 160°F (71°C) when tested with an instant-read thermometer. If the temperature goes higher, that's perfectly fine—you can't really oversteam seitan.For the best shape: the burgers can become funny shapes if they are piled on top of each other so steam the patties in a single layer without overlapping, working in batches if needed, or you could use layered bamboo steamer baskets if you have them.
- Once steamed, the burgers will look kind of funny at this stage, but don't worry! Allow the burgers to cool completely, then cover and chill in the fridge overnight before serving. Chill in the fridge for a minimum of 5 hours, but overnight in the fridge is best- this ensures the best burger texture. They will keep fresh when covered in the fridge for up to 5 days, or they freeze for up to 3 months.
- To serve: steaming the seitan is what gives it the perfect texture. Once the patties are steamed and chilled overnight, you can basically treat them as if they were raw burger patties. Pan-fry them or grill them for a couple minutes per side until browned and heated through. Place on a bun and top with your favourite vegan burger toppings.* Learn my secret tricks to making perfect seitan in my free masterclass. Click here to learn more and register.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
More Seitan Recipes You Might Enjoy:
Jonathan p says
Do.you loose flavor when steaming if you dont wrap echo burger in foil? I noticed the deep colour goes away.
Helen says
Thank you for this fantastic recipe. I have been making a lot of these patties and freezing them. Yummy and very satisfying.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you’re enjoying them, Helen! Love that you’re freezing them too 🙂
Joanna says
Sam, You understate how terrific this burger is. It is amazing! Bean burgers leave me hungry. Your burgers feel satisfying from the very first bite. They are so good I can't wait overnight so eat the first burger right out of the steamer. Delicious!!! I have varied this recipe with garbanzos, almond butter, no liquid smoke, and it is always wonderful. (I only use home cooked beans, so whatever is leftover goes into the batter.) Keep in the freezer for 5 months? No way. I keep a supply in the freezer at all times. Probably lasts two weeks at most. I am also beet-avoidant, but was looking for a way to add these healthy veggies to my diet. You are a genius.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Joanna, this is such an amazing review. Thank you! I’m so happy you love them, and I laughed at “5 months? no way” 😄
Pam Bemis says
Great texture and looked great. best burger I've tried for holding together. I was a bit disappointed in the flavor. any ideas for boosting the flavor? beefy boulion or other suggestions?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Pam! For a stronger savory flavor you could try adding a little vegan beef-style bouillon, smoked paprika, garlic powder, or a splash of soy sauce or vegan Worcestershire-style sauce to boost the umami 😊
Paula says
I have a question- I make the seitan at home from frour (1 kg- makes around 450 gram setan) I want to know how to use it in the Seitan burger recepie please
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Paula! Great question 😊 This recipe is designed to make the seitan from scratch using vital wheat gluten, so you don’t need pre-made seitan for it. I hope that helps!
Amanda says
I'm a burger lover on a cholesterol lowering journey -- man are these ever good. I made it just as written, steamed in instant pot, and made a little in n out style sauce. Even on whole wheat bread this really hit the spot for me. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Amanda! I LOVE this 😄 So glad they hit the spot for you!
Shirley Tolliver says
These. are excellent! I used white navy beans because that's what I had on hand and steamed in instant pot like others suggested.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful, so happy you enjoyed it Shirley 🙂
Jobba says
could I swap tahini for PB, and canned beets for fresh? thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jobba, peanut butter will work but there might be a slight peanut butter taste, if you are ok with that then go for it. Cashew butter would be another good sub. Yes canned beets will work too, enjoy!
Atiya says
Delicious as always. Amazing texture. Very meaty appearance. Easy recipe and such a nutritious meal. I substituted the beetroot for beetroot powder as I didn’t have any and it still turned out perfectly. This will be my go-to burger recipe.
Jess @ It Doesn't Taste Like Chicken says
We're thrilled to hear it! Thanks for your review, Atiya!
Shirley Tolliver says
how much beet powder did you use and how much liquid to replace the beet?
J says
These are seriously the BEST vegan burgers!! I’ve made several batches at this point - here are some changes I’ve made to the recipe
-Beans work perfectly as a substitution for the lentils. I even used peas once in a pinch and it worked out!
-I like to leave the skin on the beets for extra fiber and it comes out great! Canned beets also work well.
-I cook mine in my instant pot for convenience - I wrap each patty in parchment paper and layer them all on top of the metal trivet, then I steam them with no pressure for 25 minutes. That way I can cook them all in one batch!
-Sometimes I’ll crumble up a cooked patty and crisp it up in the air fryer - it creates delicious beefy chunks or crumbles that can be used in other recipes
Jess @ It Doesn't Taste Like Chicken says
These are fantastic tips! Thanks so much for sharing J!
Ashley Oliver says
Thanks for taking the time to write these tips! I also love steaming in my IP. So far, I've made as is, but I am going to try now with some chickpeas I need to use up 🙂
Jess @ It Doesn't Taste Like Chicken says
Wonderful! Enjoy!!
Veronica says
would home canned beets work? thanks
Jess @ It Doesn't Taste Like Chicken says
They should work just fine!
Jeanne says
As always, one of the best burger recipes. I like to sub black beans for lentils as they go especially well with beets (not exactly my favourite veg except for this recipe).
I steam mine in stacking bamboo steamers (two of the 8" diameter ones fit my Instant Pot perfectly!)
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jeanne, love the black bean swap, that sounds delicious with the beets! And thanks for the bamboo steamer tip, such a clever Instant Pot hack! 😊
Carol says
Absolutely as the recipe title states: THE Best Vegan Seitan Burger I have ever made!! Well done Sam and thanks for sharing your recipe 🙏❤️
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much, Carol! ❤️ I’m beyond happy you loved the burgers, your comment made my day! 🍔
Stuart Kelter says
Would it be possible to steam the burgers in a pressure cooker? (Higher temperature, shorter time.) I happen to have two pressure-cooker steamer- baskets, which could stack on one another inside the pressure cooker, so a batch of six could steam simultaneously.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great question, Stuart! 😊 Yes, lots of people have had success steaming seitan in a pressure cooker, just reduce the time a bit and make sure they’re not too tightly packed. Let me know how it goes!
Elizabeth says
What would you recommend as a substitute for the beet? Beets and I are not friends but this looks wonderful otherwise. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
The beets add a nice earthiness and color, you cannot really taste them specifically, so if it is a taste thing you're worried about you are safe to use beets. But if you want to replace them for other reasons, yellow beets, carrots, sweet potato, or pumpkin would all work well, just note that the final color of the burgers would be different. I hope that helps!
Betty Dargie says
Can you just leave out the beets altogether and not use a substitute?
Jess @ It Doesn't Taste Like Chicken says
Hi Betty! The beets add a nice earthiness and you cannot really taste them in this recipe. But if you want to replace them, you could use carrots, sweet potato, or pumpkin.
Jim Sullivan says
A commercial burger that I like is the Linda McCartney mozzarella burger.
I will try this recipe, and I wondered if adding some nutritional yeast would work to give this burger a cheesy edge to it. What do you think, and if its a good idea what quantity of yeast would you add
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jim, you could get away with adding a tablespoon or two of nutritional yeast to the recipe, but I wouldn't add more than that or you could affect the balance of ingredients. You could also try making it a mozzarella cheeseburger by melting a slice of vegan mozzarella on top when cooking the burgers! Yum! Enjoy!
Freya says
This was incredible - the most delicious veggie burger I’ve ever tasted / made hands down. Will be filling my freezer up with them!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh yay!!! I am so thrilled to hear that Freya!!! That makes me so happy! I currently have them stocked in my freezer too! Haha
CW says
The seitan isn’t listed in the ingredients list. How much should you use?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi CW! This recipe is actually for making homemade seitan itself. Seitan is a meaty vegan substitute made from wheat protein (vital wheat gluten). So by following the recipe, you're making the seitan from scratch in the form of vegan burgers. I hope that clears things up!
Sheila McEown says
So Sam what the heck did I do wrong? I will preface this by saying I cook from your three books or your website almost daily. I have a daughter Sam but when I say Sam T. my whole household knows who I am talking about. Also I have been making supper every night for 50 years, vegan for 15. Your recipes are 100% reliable. And so good! Seriously you are my go to. So I know it is me not your recipe! But my burgers were a crumbly mess, before I steamed them, after I steamed them, after a night in the fridge! From the comments, no one else had this problem. What did I do wrong? On a good note, my daughter used the crumbly mess in tacos and said it was delicious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sheila! First of all, thank you so much for the kind words, that means a lot 💚 If the burgers were crumbly before steaming, my best guess is that the beet/lentil mixture may have been a little too dry or not blended quite enough before adding the vital wheat gluten. Or maybe there was an accidental measurement mess up? The mixture should be moist enough to hold together when pressed into patties. I've made this one many times (it's my husbands favorite) so I know it works well! I’m glad the crumble still got turned into tacos and tasted good 😊