Bean Seitan Burgers Recipes
BEAN-SEITAN BURGERS
Vegan burger patties made from raw ingredients from scratch, for situations when no precooked meat replacement is available. | | | | | | | | | | | | Source: www.theveggietable.com/blog/vegetarian-recipes/sandwiches/bean-seitan-burgers/
Provided by Laetitian
Categories Vegan
Time 25m
Yield 4 patties, 2 serving(s)
Number Of Ingredients 8
Steps:
- Soak flax seeds in water.
- Mix in and mash: beans, nutritional yeast, garlic, then add gluten and soy sauce.
- Let sit for ~15 minutes, then stir up again.
- Fry formed burgers in heated frying pan at medium heat. ~5 minutes per side.
Nutrition Facts : Calories 114.3, Fat 9.4, SaturatedFat 1.2, Sodium 508.4, Carbohydrate 5, Fiber 3.1, Sugar 0.2, Protein 4.4
ANY BEAN BURGERS
Steps:
- In a food processor, pulse the beans until coarsely chopped, then transfer to a large mixing bowl. Pulse the walnuts in the food processor until finely chopped, then transfer to the mixing bowl with the beans. Add the breadcrumbs, salt, onion powder, garlic powder, pepper, egg and 2 tablespoons of the BBQ sauce and mix well. Divide the mixture into 4 equal parts. Shape into burger patties and refrigerate for 30 minutes.
- Heat a nonstick skillet over medium-high heat. Add the olive oil. Brush the top of each burger with the remaining 1 tablespoon BBQ sauce. Cook the burgers BBQ sauce-side down for 3 minutes. Flip and top each with a slice of cheese if using. Cover and cook until the cheese is melted and the burgers are heated through, about 3 minutes. Place the burgers on the buns and top with desired toppings.
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- 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. 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. Chilling overnight 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.
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- Add the ingredient in a food processor and knead slowly for 10 min and then fast for another 10 min. Put aside and let rest.
- Cook the beans according to your instructions in a pressure cooker. It takes about 35 min in a pressure cooker plus fast pressure release. The beans should have a little bit because we cook the dish further. Drain from liquid and put aside
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