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
More Seitan Recipes You Might Enjoy:
Neil C. says
Made these for the first time following the recipe exactly (including weighing the beets), and the entire family really enjoyed them. The texture was just perfect.
Next time, I might add in a bit more liquid smoke to cover the taste of the beets.
Also, the recipe calls for steaming for 25min, but I found that mine reached an internal temp of >160 in well under 15min. YMMV.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed them so much Neil! 🙂
Glenn says
Hi Sam,
Great recipe!
I found the center to be very chewy, almost "mochi like".
I used a collander with holes on bottom and side to steam, not the best steamer setup. I could only reach a temperature of 140 F. Could that be the reason?
I would appreciate any feedback.
Thank you,
Glenn
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Glenn, Thanks so much for trying the recipe – I’m glad you enjoyed it! Yes, the chewy, "mochi-like" texture was due to the undercooking. For seitan, it's essential to reach an internal temperature of at least 160°F to ensure that the gluten fully cooks and firms up. Your steamer setup may have caused the issue if it couldn't maintain a high enough temperature. Next time try a steamer pot or using a tight fitting lid or foil to trap in the heat so that hopefully they steam better. Enjoy!
Glenn says
Thank you for the feedback, Sam!
I appreciate the link to the steamer setup and tips.
I will give the recipe another go soon.
Best regards,
Glenn
Karlie says
I’ve had success with Sam’s other seitan recipes, but these unfortunately tasted very strongly like beets. Quite off putting when you’re expecting a classic, meaty tasting burger.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Karlie, so happy you're enjoying my seitan recipes. Hmmm it sounds like something went wrong as the beets add color and just a very subtle depth to the burgers. Even my husband, who hates beets, loves these burgers because you can't taste the beet. Double-check that you used a fresh, raw beet, weighed it to match the recipe, and pulsed it thoroughly with the other ingredients before adding the vital wheat gluten. Also, make sure the burgers reach 160°F when steaming, as this helps balance the flavors. I hope this helps, and I’d love to hear if you give it another go!
Annie says
My husband and I absolutely love these! They freeze and defrost well which is awesome for a quick make ahead meal.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you love them so much Annie 🙂
Dee says
Because I love these so much, I want to make a big batch! The measurements for the beets does not change when you up serving size. Same 2 cups for every serving size - help!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love them, Dee! While the measurements for each beet (7oz/200g or 1 cup) don't change, the quantity of beets should adjust when you increase the servings. For example, if you double the recipe, it will go from 1 beet to 2 beets. So, doubling the recipe would give you a total of 14oz/400g or 2 cups of beets. I hope that helps!
Mindy says
Can I use a cup of canned beets instead?
Sleep says
I used canned beets and it came out fine, I just subbed the 3tbsp water with the beet juice from the can and it came out great.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes but the texture will be a little softer, and the color might not be as rich. I hope that helps!
D says
Agree. These burgers are the best. Have density and savory quality most Vege burgers lack. Freeze well too.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you love them D 🙂
Becky says
I'm just discovering seitan. Your recipes are wonderful. Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much Becky!
Lisa Deputat says
These burgers are amazing and so easy to make! The name of this recipe says it all! My non-vegan daughter loves them so much, she only eats these burgers now.
Terry Martin says
These I make double batches and freeze!
Cyndi Cinq-Mars says
Love this recipe! It’s my go to! Even better after freezing.
Jess @ It Doesn't Taste Like Chicken says
Yay!
Gail says
I love these burgers. I make and freeze sotha I have them on hand. I pulverized the beets before adding them this time. Thanks for posting.
Jess @ It Doesn't Taste Like Chicken says
Terrific!
Janet says
I took the master class tips a few days before making these. I allowed them to sit overnight in the refrigerator. When I took them out I marinated them in Allegro hot and spicy for a couple of hours and then grilled them. I was so disappointed they were way too chewy. I didn't substitute the all purpose flour for VWG as suggested in master tips since it would have only been a 1T substitution. VWG is not an inexpensive ingredient and I'm so tired of throwing recipes that have been followed to the T in the garbage. We love beets and could not taste them in this recipe at all.
Sam Turnbull @ It Doesn't Taste Like Chicken says
From your description, I can see why the burgers may have turned out chewy. Marinating the seitan, especially with vinegar or acid, can change its texture. Seitan is a bit finicky, so any alterations—even small ones—can make a big difference. Next time, I’d recommend following the recipe exactly, and I think you’ll notice an improvement. As for the beets, they’re included to add depth and a bit of earthiness to mimic the flavor of traditional burgers. It’s intentional that their flavor is subtle rather than bold. I hope that helps!
Haverwench says
The texture of these was great, but for me, the beet flavor was too off-putting. Is this ingredient absolutely essential?
Jess @ It Doesn't Taste Like Chicken says
That's too bad as most people find the beets undetectable. You could try substituting with sweet potato for a milder flavor.
Haverwench says
Should the sweet potato go into the mixture raw, the same as the beet?
Jess @ It Doesn't Taste Like Chicken says
You could roast them to make sure they're soft for the patties. Check out Sam's Jerk Sweet Potato & Black Bean Burgers recipe for the way sweet potato was used.
Diane Abel says
I have tried many different vegan burger recipes and this one is by far the best! Has a great texture and flavor is very "burger" like. It's a keeper!
Jess @ It Doesn't Taste Like Chicken says
Excellent!
Anne says
Hi Sam!
BBQ season is in full swing and I am excited to try your recipe. I normally make seitan from scratch by washing it instead of using the vital flour. Does that work, too, and how would the recipe need to be adapted? Has anyone used washed seitan for this recipe?
Thanks so much, I can’t wait to try these. Anne
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Anne! This recipe is designed using vital wheat gluten so the washing and kneading is not needed for this recipe. Since the washing and kneading method is so different from this recipe you can't really use this same recipe and easily adapt it. Instead I would purchase some vital wheat gluten (also called gluten flour) and save yourself the hassel of the other technique so that you can try this recipe as written. I hope that helps!
Ellen says
This is by far the best veggie burger ever. I added cooked lentils, dehydrated veggies and tricolor rice to the mix, and didn’t steam them first but went right to frying on low heat in coconut oil which made them juicy on the inside and crispy on the outside, with a nice ground beef texture. And what a powerful protein source - so much more than meat.
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing your experience! Sounds great!
Chris says
I've made these according to the recipe several times and they never fail. So good! Here's my question. I almost never have plain cooked lentils on hand, but I do have dry ones. Could this be made using the dry red lentils? Would they cook enough during steaming? I'd maybe plan to use only 1/4 cup and add extra water to compensate. Any advice?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Chris! So happy you love them. If you want to use red lentils you will want to cook them first before adding them into the seitan mixture. I always buy canned lentils so I have them on hand ready to go. I hope that helps 🙂