Black Bean and Seitan Grillers - Vegan Hamburger Recipe
 
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After much experimentation, finally came up with a vegan hamburger recipe that meets my expectations for a replacement burger in taste, texture and look. Delicious on the grill, cloaked in a whole wheat bun with all the fixins and a side of sweet potato fries. Bring a couple with you to upcoming summer barbecues and parties!
Created by:
Recipe Type: Light Meals
Cuisine: Vegan
Number Servings: 8-12
What You Need
Saute together
  • 1 red onion
  • 2-3 cloves garlic
  • 2 Tablespoons olive oil
Mix together and let dissolve
  • 1 Not Beef bouillon cube dissolved in
  • 1-1/4 cups hot water
  • ⅓ cup dried porcini mushrooms
Wet seasoning blend
  • 3 Tablespoons Ketchup
  • 1-1/2 Tablespoon Bragg's aminos
  • 2 teaspoons Kitchen Bouquet
  • ½ cup drained and rinsed black beans
  • 1 Tablespoons olive oil
  • 1 teaspoon fresh ground black pepper
  • 1 Tablespoon smoked salt flakes
  • 1 teaspoon smoked paprika
  • 1 Tablespoon dry egg replacer powder
  • 1 teaspoon vegan Worchestershire sauce
  • 2 Tablespoons nutritional yeast flakes
Dry blend
  • ¼ cup chickpea flour
  • 2 cups vital wheat gluten
Simmering broth
  • 1 Tablespoon smoked salt flakes (optional - depending upon your taste buds)
  • 7 beef style bouillon cubes (or 7 cups not beef broth)
  • 1 bay leaf
  • 1 Chipotle pepper in Adobo (optional)
How to Do It
  1. Place bouillon cube and dried mushrooms in a large cup with hot water. Set aside.
  2. Place 2 Tablespoon olive oil in large non-stick pan and add sliced red onion. Carmelize by cooking over low heat about 20 minutes until lightly brown and soft. Add chopped garlic and cook another 5 minutes, stirring frequently to prevent burning. Set aside to cool slightly.
  3. Put dry ingredients into a large bowl.
  4. Into a food processor or blender put all of the wet blend ingredients, along with the mushrooms and bouillon water, and the onions and garlic. Blend until smooth, about 1 minute.
  5. Pour wet ingredients into dry bowl and mix with spoon, then with your hands. When no dry mix is left, turn dough out onto counter and knead for 3 minutes. Return dough to bowl and let rest for 20 minutes.
  6. While dough rests, prepare your simmering broth and let it come to a boil over medium heat.
  7. Divide dough into 8 or more even sections, and pat out into burger patties.
  8. Add your seitan patties to broth and let cook about 5-6 minutes, then lower heat to a simmer. Cover pot and let seitan patties cook for 50 minutes.
  9. Remove pot from heat and allow seitan to cool in the broth with top on. Remove from pot when cool and refrigerate in plastic container overnight to firm and develop it's burger texture.
  10. When ready to serve the next day, spray grill lightly with oil and add burger patties. Cook about 5 minutes with grill covered, until patties develop nice grill marks and a slightly crispy outer coating. Flip and repeat on other side.
  11. Add cheese one minute before removing from grill if you like it melted.
  12. Serve with the usual burger fixings.
Recipe by Blacks Going Vegan! at http://blacksgoingvegan.com/black-bean-and-seitan-grillers-vegan-hamburger-recipe/