Seitan & Beetroot Burgers
These burgers are fabulously juicy and full of texture – and the ones to serve to even the most sceptical of dinner guests! Thanks very much to Viva! podcast presenter Helen Wilson for this one! Check out her other recipes/news 🙂
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Total time
20
Meal
- mains
- lunches
Servings
8
Ingredients
- 50g/ ½ cup mushrooms
- 2 red onions, cut into medium sized pieces
- 3 cloves garlic, skins removed
- 2 medium raw beetroot, grated
- 2 tbsp soya sauce or tamari
- 2½ tbsp dark miso paste
- 1 tbsp dried oregano
- ¼ tsp all spice
- 4 tbsp tomato puree
- 1 tbsp cumin seeds
- 1/8 – ¼ tsp cayenne pepper
- Cracked black pepper, to taste
- 1 tbsp wholegrain mustard
- 375g/3 cups vital wheat gluten flour
Instructions
- Use a food processor to finely chop the mushrooms, onions and garlic. Don’t over blend, you don’t want a paste, but small pieces.
- Add in all the remaining ingredients. Bring together with your hands, don’t over work.
- Shape into burgers and fry in olive oil until crispy and cooked on both sides.
- Serve in a seeded bread roll, with accompaniments such as vegan mayo, lettuce and sliced gherkins.
Keywords
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