Shiitake seitan burger with kimchi mayo
- Preparation and cooking time
- Total time
- + soaking
- Easy
- Makes 5 burgers
Ingredients
KIMCHI MAYO
- 5 tbsp vegan mayonnaise, see recipe in the link above
- 3 tbsp vegan kimchi
- 1 spring onion, finely chopped
BURGERS
- 50g dried shiitake mushrooms, rehydrated in boiling water for 30 minutes, then drained really well (reserve the water)
- 1 small red onion, roughly chopped
- 1 large clove garlic
- 2 tsp dark soy sauce
- 1 tsp Marmite
- 2 tsp brown rice miso paste
- 50g cooked beetroot
- 7 tbsp shiitake soaking water (see above)
- 50g vital wheat gluten, see notes below
- 50g gram flour
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ½ tsp dried tarragon
- 1 tsp sea salt
TO SERVE
- 5 vegan burger buns, halved and toasted
- 5 lettuce leaves
- 5 tomato slices
- 5 vegan cheese slices
Method
- STEP 1
Put the mayo and kimchi in a food processor and blitz until smooth. Stir in the chopped spring onion.
- STEP 2
To make the burgers, put the mushrooms, onion, garlic, soy, Marmite, miso, beetroot and shiitake soaking water into a food processor and pulse until the consistency of a very chunky tapenade.
- STEP 3
In a large bowl, measure out the remaining burger ingredients. Add the mushroom mixture to the dry ingredients and combine together until it forms a very loose dough. Knead and turn in the bowl for 5 minutes. The dough should remain pretty wet.
- STEP 4
Half fill a medium pan with just-boiled water and put a bamboo steamer on top. Alternatively, use an electric steamer. Divide the dough into 5 equal balls and then flatten them into patties. Doing your best to keep their disc shapes, wrap each patty in a layer of baking paper and then a layer of foil. Put in the steamer and cook for 1 hour.
- STEP 5
Once steamed, rub with a little oil and put on a BBQ over white-hot coals or in a hot griddle pan. Flip after a few minutes, then serve in a toasted bun with a good dollop of kimchi mayo, the lettuce, tomato and a slice of vegan cheese.