GRILLIN' BURGERS / Crafting Seitan

4 to 6 Burgers

At last! Homemade plant-based burgers with the appearance, flavor, and texture of real ground-beef burgers.The best part is that they're 100% curelty-free! Serve them on plates or buns along with your favorite condiments. A 4-inch ring mold is helpful for shaping the burgers but not essential.



2 tablespoons boiling water

3/4 cup (180 ml) water

2 tablespoons tamari, soy sauce, or Bragg Liquid Aminos

2 teaspoons Worcestershire Sauce (page 182) or commercial vegan equivalent

1/2 teaspoon browning liquid (color enhancer)



2 tablespoons textured vegetable/soy protein granules

1 cup (150 g) vital wheat gluten

1 tablespoon garbanzo bean flour

1 tablespoon dried minced onion

2 teaspoons onion powder

2 teaspoons mushroom powder

1 1/2 teaspoons garlic powder

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon ground rosemary



1/4 cup water

2 teaspoons hickory liquid smoke

1 teaspoon Worcestershire Sauce (page 182) or commercial vegan equivalent.


Put the protein granules in a small bowl. Add the boiling water and let the granules rehydrate for 10 minutes.

Put the remaining wet ingredients in a separate small bowl. Add the rehydrated granules and stir to combine.

Preheat the oven to 350 degrees F (175 degrees C). Put a stainless-steel cooling rack on a baking sheet and line the rack with parchment paper or a silicone baking mat. The cooling rack is not required but is recommended, as it will prevent excessive browning that would occur from diret contact wit the hot baking sheet.

Put the dry ingredients in a large bowl and whisk until well combined. Give the wet ingredients a quick stir and then our all at once into the dry ingredients. Fold the mixture together with a sturdy silicone spatula, just until all the ingredients are incorporated and a soft dough begins to form. Do not knead the dough, as this will make it elastic and difficult to shape into patties.

Flatten the dough evenly in the bottom of the bowl and divide it into 5 to 6 equal portions (depending upon how thick or thin you prefer them) with the edge of the spatula. Pickup a piece of dough, form it into a ball, and then press it flat in the palm of your hand. Put the ring mold on the lined baking sheet and put the flattened dough inside the ring mold. Press the dough to fill the ring. Remove the ring and repeat with the additional pieces of dough. If you don't have a ring mold, form the dough into a ball, press it flat on the baking sheet, and then continute to press and shape the burgers.

Drape a sheet of foil over the baking sheet and crimp the edges to seal the foil, Bake on the middle oven rack for 45 minutes.

Remove from the oven and let cool for 30 minutes with the foil cover in place. When cool enough to handle but still warm, transfer the burgers to a food storage bag. Add the ingredients for the finishing marinade (or use plain water if you don't care for smoke seasoning), press out as much air as possible, and seal the bag. Refrigerate for several hours or until most of the marinade has been absorbed before grilling.

To grill the burgers on the stove, oil a nonstick skillet or grill pan and place over medium heat. Pan sear the burgers until heated through and nicely browned on both sides. For outdoor grilling, brush or spray the grill graes with cooking oil or use a nonstick grill mat. Brush the burgers with cooking oil before broiling or outdoor grilling. Grill until heated through and grill marks appear. Avoid overgrilling since the burgers are already cooked.


Tips from Chef Skye:

  • Once the burgers have absorbed the marinade, they will keep in the storage bag in the refrigerator for 1 week.
  • Alernatively, the uncooked burgers can be frozen for up to 3 months. Simply wrap them between layers of waxed paper or parchment paper and put them in a feezer storage bag. Thaw the burgers in the refrigerator before grilling.


Our Books | Contact Us | About BPC | Return Policy | Manuscript Submission
BPC, PO Box 99, Summertown TN, 38483
Orders: 888.260.8458 | Office: 931.964.3571 | FAX: 931.964.3518
info at