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Plant-based smoky seitan steak burgers

It’s officially BBQ season and setting up the grill is the best way to celebrate with family and friends! We've teamed up with Barry Lewis to create a super tasty plant-based smoky seitan steak burgers recipe. It's time to feel like a BBQ pitmaster!

It’s officially BBQ season and setting up the grill is the best way to celebrate with family and friends! We've teamed up with Barry Lewis to create a super tasty plant-based smoky seitan steak burgers recipe. It's time to feel like a BBQ pitmaster!

  • Servings8 portions
Main
barbecue
BBQ
Beans, legumes and pulses
recipe image Plant-based smoky seitan steak burgers
Patty
  • 200g vital wheat gluten
  • 200g lentils, cooked & mashed with a fork
  • 6 tbsp water
  • 2 tbsp nutritional yeast
  • 2 tbsp tomato puree
  • 2 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp liquid smoke
  • Pinch of salt and pepper
  • 500ml vegetable stock
Marinade
  • 50ml water
  • 2tbsp Flora Original, melted
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
To serve
  • buns (brushed with melted Flora and charred)
  • vegan mayo
  • lettuce
  • tomato
  1. Add all steak ingredients to a mixing bowl and mix well. Knead it together until a dough ball is formed, approximately 5 minutes. The ball can then be divided up and rolled out with a rolling pin into burger patty shapes, cookie cutters can help for a perfect shape or go rustic! It may not want to roll out at first but keep working away to get the shape you want.
  2. Add several inches of water to a large pot with a steamer basket and bring to a boil. Put the steaks in the steamer basket and cover with a lid. Steam for 25 minutes, flipping the steaks halfway through so they steam evenly, they will double in size.
  3. In a large air-tight container/bag, mix together all of the marinade ingredients. Remove the steaks from the steamer and coat in the marinade. Let marinate for a minimum of 30 minutes before cooking, or for as long as several days when kept in the fridge.
  4. Add the slices of seitan to a saucepan with the vegetable stock in it, simmer away for 45 minutes and allow to cool. Then BBQ the seitan, brushing with the marinade regularly, until you see char marks. Bruch the patty one last time before service, this helps keep it moist.
  5. Serve in a toasted bun, with vegan mayo, lettuce and tomatoes.

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