This recipe is for a juicy seitan burger, hands down the best burger you will ever make. It only takes an hour and you will have a burger that will make meat-eaters question what they are holding in their hands. I know this because it happened to me!
I served this burger to a meat-eating friend to try it out. Their response was that it looked and felt like meat, and messed with their head! I think that is pretty good feedback! This burger pairs perfectly with the Brioche rolls that I made, you can find the recipe here. I actually made a batch fresh on the day to have with these burgers and it was a perfect match. With BBQ season coming up, you’ll want to whip some of these burgers up to impress your guests.
What makes this burger pop?
There are several important ingredients to these burgers. These burgers are made with seitan, so they use vital wheat gluten, a key ingredient! I have spoken about vital wheat gluten before in my everyday seitan recipe which you can find here. I always have a stock of wheat gluten in my cupboards and like to buy it in bulk so that I don’t run out. Below is a link to my favourite brand, it’s an affiliate link so I can earn commission from anything you purchase using the link. This is my favourite brand because their packaging is plastic-free, it feels like a double win for the environment!
The next important ingredient is beetroot! I’ll admit, I was a bit hesitant to use this as I was worried it would give my burgers an earthy taste. Instead, it helped elevate them into a super juicy seitan burger. The beetroot gives the dough a wonderful pink colour which helps mimic the look of meat and adds moisture that balances out the flour. I used cooked fresh beetroot which I bought in the fresh vegetable section in the supermarket. It was ready to eat beetroot so didn’t require pre-cooking. If you are using raw beetroot please cook it before blending!
Finally, lentils. They really help bind this recipe together and also help add-in that essential moisture. Together, these ingredients make a fantastic burger that both looks and tastes great. I’ve used liquid smoke in this recipe, a firm favourite in the seitan world. Here is a link to my favourite brand on amazon, a few drops goes a long way and I buy a bottle every 3 to 6 months.
Top tip!
Steaming these burgers are what give them the incredible meaty texture you can see in the picture above. I used a rice cooker, but any steaming device will work well. The steamer is lined with baking paper and cut some holes into it so that the steam could come through but the burgers wouldn’t stick. I highly recommend doing this!
I would love to know what you think of this burger. I’m incredibly impressed with the meaty texture and the great taste it gives. It’s perfect with some fried onions, crisp lettuce and a great bun. Let me know what you think in the comments!
Realistic Seitan Burger
Equipment
- Steamer
- Blender
Ingredients
- 200 g Fresh Cooked Beetroot I used ready to eat beetroot from the vegetable section in the supermarket. If you are using raw beetroot please cook it before blending.
- 265 g Tinned Brown Lentils (drained) I used a whole can
- 160 g Vital Wheat Gluten
- 2 tbsp Soy Sauce
- 1 tsp Liquid Smoke
- 2 tsp Garlic Granules
- 1 tbsp BBQ Sauce
- 1 tsp Smoked Paprika
- 1 tsp Black Pepper
Instructions
- If you are using raw beetroot please cook according to instructions. If it is cooked, proceed to the next step.
- Add the beetroot to a blender and start blending
- Add the lentils to the blender and blend until smooth
- Add the rest of the ingredients apart from the vital wheat gluten
- Blend until it is all combined
- Slowly add the vital wheat gluten, blending until it is all combined
- Remove the dough and put it into a large bowl
- Knead the dough for a few minutes ensuring it is all mixed in well
- Leave the dough to rest for 5 minutes
- Set up the steamer
- Cut the dough into 4 and shape them into burgers
- Steam the burgers for 25 minutes
- Allow the burgers to rest until they are needed
- Fry the burgers for 3 minutes on each side until they are slightly crispy
- Serve and enjoy
Nutritional Information Per Burger:
Calories – 238
Carbs – 18.1g
Fat – 1.7g
Protein – 35.8g
Thank you for this amazing recipe
Can I use beetroot powder instead of fresh beetroot? What’s the conversion?
Hello! I would have to say no to powdered beetroot. The beetroot adds a lot of moisture to the mix which I don’t think would work as well replacing with water. Some people have used canned beetroot if you can get hold of it.
This is an absolutely brilliant and amazing recipe. I have made it twice. The first time, I overcooked them a little by allowing a natural pressure release after steaming. The second time, I simply released the pressure manually after 25 minutes of steaming. The texture was better this way and the burgers retained more of the red color inside. Next week, I am planning on making some stuffed cabbage in my instant pot and will use this recipe for the meat stuffing with some brown rice added. I anticipate the taste and flavor will be spot on.
Making these today – exciting!
Please let me know how it goes! I hope you enjoy them 😊