Seitan and black bean quarter pounder

Seitan Quarter Pounders

Everyone loves a giant, juicy, succulent cruelty free burger right?

More and more burger options have appeared in the past few years ranging from spiced vegetable patties to quite realistic meaty burgers. We at Super Happy Win Food have tried and tested every new product to hit the market and believe that our burger is the one burger to burger them all.

Our recipe has been refined to produce quite possibly the tastiest handmade burger known to man, and here’s what we do…

The recipe uses black beans, red onion, butternut squash and mushrooms to form the wet mixture, you can substitute green lentils for the black beans, aubergine for the butternut squash and any type of mushroom and onion. We had a lot of delicious fun experimenting with different combinations so feel free to get creative!

Serve them up however you like, I personally favour red onion rings, a slice of vegan bacon (home made of course!) a few slices of gherkin (pickle), smokey vegan cheese and a slice of tomato all on a bed of lettuce with a jolly good squirt of Sriracha and mayonnaise on top.

It’s worth mentioning that this recipe makes four burgers that weight in approx 150g which is 40g larger than a quarter pound burger. You could make 6 smaller patties with this recipe but if you want something to really get your teeth into then make the four big ones!

Seitan and black bean quarter pounder

Seitan Quarter Pounder Burgers

Mouth wateringly good, vegan burgers!
Prep Time: 20 minutes
Cook Time: 1 hour
1 hour
Total Time: 2 hours 20 minutes
Cuisine: American
Diet: Vegan
Keyword: seitan
Servings: 4 burgers
Author: Paul

Equipment

  • Food Processor
  • Steamer with two tiers
  • Frying pan
  • Stick blender

Ingredients

  • 110g butternut squash chopped
  • 90g red onion
  • 90g black beans rinsed and drained
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tbsp cashew butter
  • 5 tbsp soy sauce
  • 2 tbsp liquid smoke
  • 1 tbsp tomato puree
  • 2 tbsp nutritional yeast
  • pinch pepper
  • 160g wheat gluten

Instructions

  • Put everything except the wheat gluten into a jug and use the stick blender to make a paste.
  • Put the paste and gluten in to the food processor and blitz on full power for about 1 minute until it forms a dough.
  • Cut the dough in to 4 equal pieces. Flatten each piece to the surface, then fold in half, work flat, fold in half the other way. Repeat this a few times and begin to form your burger shapes as you do this. The patties want a springy texture as you push your finger on the surface
  • Place each patty on to a piece of baking parchment and pop two per steamer tray.
    Steam for 30 minutes, then flip each patty over and put the lower steamer tray to the top and steam for a further 30 minutes.
  • Leave the patties to rest for an hour in the fridge before frying. This will let them firm up.
    You can fry them straight away for a softer finish.
  • Finish the burgers off in a frying pan with a little oil or under the grill, about 3-4 mins each side until nicely browned.
  • Serve in a bun with all your favourite burger accompaniments!

Notes

The burgers will keep for a few days in the fridge and freeze too, so you can keep some on hand for a quick, delicious meal anytime.
Tried this recipe?Let us know how it was!
 

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