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:
Kelsey says
Can I use something in place of the lentils? Like a bean or something? That’s the only thing I’m missing.....
Sam Turnbull says
I love the texture and flavour of lentils best, but any other cooked bean should work. Make sure to blend well 🙂
Heather Gilbert says
Wow! Thank you Sam, for another great "Easy" recipe.
Sam Turnbull says
You're most welcome Heather 🙂
Shilpa Sharma says
Hey Sam,
Thanks for this recipe. I made it yesterday and just polished off a burger. I loved the flavour and texture and how easy it was. A few modifications based on what I had:
- I had some plain roasted beets, so I used that and it worked beauifully
- I realized that I ran out of onion powder (!) so I added 1 1/2 T iced red onion
- Added tahini in place of PB (again, that's all I had)
-Left out the water (to compensate for the moisture from the onions
And all of this worked! Can't wait to try it using your actual recipe, but I'm thrilled with the results nevertheless!
Sam Turnbull says
Wonderful! So happy you enjoyed them Shilpa!
Amanda says
I hate beets. The smell of them repulses me. But you know what doesn’t repulse need? These delicious burgers!! You cannot taste the beets at all, and my god the texture is amazing. Sam, you are a vegan food sorceress! Your recipes never fail me and I’ve only been successful with seitan with your recipes. Thanks for another great recipe!
Sam Turnbull says
Hahaha! Yay!!!!
Karen says
I never post comments, but had to, I stumbled upon your website, and made these burgers with canned beets, it was a small can, maybe 130 grams,and just went with it and hoped for the best. Every step of the recipe, I couldn't believe how great it smelled and the crumble texture was so amazing. I didn't have liquid smoke so I subbed worcestershire sauce. It all worked out great. I've been vegetarian for over 20 years and never really had the knack for cooking with seitan until I found your site. Absolutely amazing. Loved these burgers so much, will definitely try them again with raw beets and liquid smoke when I can get some. Also made the Italian sausage, so great. Thank you!
Sam Turnbull says
Aww wonderful!! Thrilled you enjoyed them so much, Karen 🙂
Chris says
Hi Sam, you’ve taken seitan to another (incredible) level with these burgers. Wonderful chewy umami texture and they taste absolutely fabulous. You nailed it girl!
Greetings from Australia.
Chris
Sam Turnbull says
Yay!!!! Thanks so much, Chris! Thrilled you enjoyed them 🙂
Renee says
Ok I’m officially calling you the queen of seitan! Your chicken, steak and now these beet burgers!!! I will never buy beyond or any other substitute ‘meat’. I made the recipe yesterday, chilled overnight, and just cooked them on the cast iron stove top ‘grill’ - I feel like I’m eating a restaurant quality burger! Delicious!!!! Thank you so much for creating such wonderful plant based recipes. Adds so many more layers to my love of cooking and being vegan. Stay safe and be well.
Sam Turnbull says
Aww shucks, thank you Renee!! I'm so thrilled you loved them so much! And thank you for being one of the first recipe testers 🙂
Tracy Lee Sullivan says
Hi Sam!!
I can't wait to make this, I'm sure it's a FIVE star recipe as every one that I've made of yours is amazing!! My favorite is the Thyme, Cranberry Cheeseball - such a huge hit at parties (although, for now, I'll be making just for myself)
Curious, what kind of lentils do you use?
I realize they all have different flavors
Thanks for all your YUMMY recipes!!
and most of all, helping to save the animals & the planet
: )
Tracy
Sam Turnbull says
Aww thanks so much, Tracy!! For this recipe, I used brown lentils but you can really use any kind of lentil as they get all mashed up anyway. I hope you love the burgers when you try them! And the cranberry & thyme cheese ball is one of my faves too 🙂
Tracy says
Thanks Sam!! Gonna stick to your suggestion on the brown lentils for the first go!
thanks for your reply! : )
Tracy
Veronika Caslavsky says
I am very excited to try these burgers. They look like they have the perfect texture. I've tried many different ways to make veggie burgers with more or less success. This recipe seems to truly solve the texture/taste problem of being more like a burger.
Sam Turnbull says
Thanks Veronika! I think they are very meaty in taste and texture, so I hope you agree with me when you try them! 🙂
Cathy says
What, if anything, could I sub for beets? carrots? Or what is the purpose of the beets? I do not have any at the moment but have all the other ingredients. Thank so much.
Sam Turnbull says
Beets add texture, colour, and flavour. I haven't tried anything else as they are a pretty unique veggie, but you're welcome to experiment.
Julie Aguilar says
I made this recipe for dinner tonight. It was so easy. I froze the other three burgers, but I ended up cooking the last three. They were so good! I plan on making a bunch and freezing them just to have on hand. Thank you.
Sam Turnbull says
Amazing! So happy you enjoyed them! They will taste even better when chilled in the fridge overnight 🙂
Dru McCutchenHotz says
I need to eat gluten-free. What is your fave (and best) gluten-free burger recipe?
Sam Turnbull says
You could make my beet burgers with Bob's Red Mill 1 to 1 gluten free flour and gluten-free soy sauce or tamari. 🙂
Dru says
Thanks, I'll give it a try. Have been craving a good burger!
Sebastien says
Thanks Sam, can't wait to try this one ! Are fresh beets available this time of year ? Oh and I'm in the "love beets" team...;-)
Sam Turnbull says
Yep, beets are generally available year round 🙂
Sebastien says
Great, thanks !
Nina says
Looks like a great recipe . Thank you! what kind of Canned lentils did you use green or puy? What do you recommend? Do the burgers taste earthy re the beetroot? Thanks. Stay safe
Sam Turnbull says
I used brown lentils, but really any kind of lentil should work fine. And not, the burgers taste very meaty. Enjoy!
Nina says
I need to make this recipe and thank you for replying re my question, very much appreciated. Also, lockdown greetings from the UK. Keep well and stay safe
Sam Turnbull says
Thanks Nina! Greetings from Canada (which is also pretty much on lockdown). 🙂
Patti says
Hi Sam,
I am with Adam on the beets- they always taste like dirt to me!
But I am going to try these because I have had great success with your recipes & you have always been "spot on" with your recommendations : )
Sam Turnbull says
Haha! He agrees. These burgers don't taste like beets tho, they taste pretty meaty. I hope you love them!
Jill says
Does it matter if the peanut butter is salted? Thanks so much for your wonderful recipes.
Sam Turnbull says
Nope! Either will work fine. And you're most welcome 🙂
Kristina says
Please keep these seitan recipes coming! We will never have to buy a commercial meat substitute again! And the shelf-stability of these ingredients make it them perfect for pandemic living. Thank you!
Sam Turnbull says
You're most welcome! I'm so happy you're loving all the recipes 🙂
Cait says
So excited to try this! Is there another liquid smoke you recommend? We were using it (and loved it!) based on your recommendation for awhile, but it hasn't been available on Amazon for months now! Every other one I've found is full of artificial junk. Thanks!
Kellan says
Try a tsp of smoked paprika
Renee says
That’s what I did. About to go leave my review now because oh my goodness, Sam does it again! Delicious!!!
Sebastien says
I was going to suggest Encore Woodland liquis smoke in mesquite or hickory cause that's what I have at home, but both aren't in stock on Amazon.ca or anywhere else ! What's going with liquid smoke ? Did the "pandemic crazy horders grocery shopping people" buy up all the liquid smoke ?
Sam Turnbull says
Yes, I agree with Kellan, 1 teaspoon of smoked paprika is a good sub. 🙂
Helen says
I've used Wright's Liquid Smoke for years as it it readily available in my area of California. Cook's Illustrated rated it years ago when there were few alternative brands. It doesn't have any added salt, sugars or preservative that some brands have now.
Sarah says
Quick question, is the beet raw or cooked?
Sam Turnbull says
Raw! I just updated the recipe to make it more clear. Enjoy! 🙂
Pauline says
Looks great! I have red, green, brown and blond lentils, which one do you advise? And do you think I could steam the burgers in the Instant Pot?
Sam Turnbull says
I used brown, but really any kind should work. As for the Instant pot, I'm not very skilled at that thing, haha, but I know some people have steamed my seitan steaks in an Instant pot with success and left comments about how they did it, so you could try that. Enjoy!
Ben O. says
I used an instant pot, about 2-3 cups of water (water level was just below the steamer inset) and steamed for 30 minutes (under pressure) and it worked really well.
I only divided the amount into 4 instead of 6, so my patties were a lot larger. I don't think that would make a big difference in the steaming time though.
I put a layer of parchment paper under the patty and had 2 patties on the bottom and then another layer of parchment with the final 2 patties on top.
The only issue is the steamer inset makes an impression on the bottom of the burger patty so I might triple layer the parchment paper at the bottom next time.
jenn says
This sounds amazing! Could a can of beets replace fresh?
Thanks
Sam Turnbull says
I haven't tried it. It might change the texture slightly but I think should still work...
Jenn says
Thanks Sam!!
So one can should be ok?
Sam Turnbull says
I would weight them to be sure. 200 grams of beets. It will likely say the weight on the can. 🙂
jenn says
Fantastic, thanks again!
Be well
Bernadette says
Please let’s us know if you tried canned beets and how they worked. Thanks!
Melusine says
You can totally use canned beets. Mary's Test Kitchen has a similar seitan burger recipe that uses canned beets. Both recipes are good, but Sam's is easier.
AMY l CAMPBELL says
I definitely want to know if canned beets will work! following!
Luz says
I used can beets and after steamed them they lost its red color 🙁