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Shiitake seitan burger with kimchi mayo
- Richard Makin
Published: June 14, 2019 at 4:01 PM
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Makes 5 burgers
Easy
Total time: 1 hr and 20 mins
+ soaking
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Don’t be daunted by the long ingredient list or prep time for this vegan burger: it’s actually a super simple process and the results are delicious – this recipe uses added chunky shiitake mushrooms to replicate the texture of mince and to give an umami boost
Vegan
Vegetarian
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Make this seitan burger for a delicious vegetarian BBQ option, or try out more burger recipes such as our homemade veggie burgers, lentil burgers and vegan black bean burger.
From more meat-free options, check out our veggie burger, falafel burger and more vegetarian burger recipes. Looking for a weekend project? See our recipe for how to make seitan at home.
This recipe comes from Richard Makin aka School Night Vegan. Check out his expert guide to cooking with vegan ingredients here, including his vegan mayonnaise recipe.
Ingredients
Nutrition
KIMCHI MAYO
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5 tbsp vegan mayonnaise
see recipe in the link above
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3 tbsp vegan kimchi
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1 spring onion
finely chopped
BURGERS
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50g dried shiitake mushrooms
rehydrated in boiling water for 30 minutes, then drained really well (reserve the water)
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1 small red onion
roughly chopped
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1 large clove garlic
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2 tsp dark soy sauce
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1 tsp Marmite
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2 tsp brown rice miso paste
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50g cooked beetroot
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7 tbsp shiitake soaking water (see above)
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50g vital wheat gluten
see notes below
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50g gram flour
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½ tsp smoked paprika
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¼ tsp ground cumin
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½ tsp dried tarragon
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1 tsp sea salt
TO SERVE
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5 vegan burger buns
halved and toasted
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5 lettuce leaves
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5 tomato slices
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5 vegan cheese slices
Nutrition: per serving
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kcal246
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fat12.6g
-
saturates1g
-
carbs19.2g
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sugars5.2g
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fibre2g
-
protein13g
high
-
salt2g
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Method
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step 1
Put the mayo and kimchi in a food processor and blitz until smooth. Stir in the chopped spring onion.
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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.
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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.
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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.
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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.
Vital wheat gluten (used to make seitan) is wheat flour that is very high in gluten and low in starch. When combined with water it becomes a firm mix with a ‘meaty’ bounce. It’s available from amazon.co.uk and health-food shops.
Listen to Richard speak about vegan cooking on our podcast here:
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Discover more of our best veggie burger recipes...
Authors
Richard MakinVegan columnist
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