The other day, Bre mentioned she really wanted a burger so… I had to try making seitan burgers. They came out amazing! Just look at them:
Now do they look like homemade burgers or what?! Here’s what I did:
- 1 cup vital wheat gluten
- 1 packet brown gravy
- Garlic powder
- Onion powder
- Seasoned salt
- Neutral flavored oil
- In a large bowl, empty the packet of brown gravy.
- Whisk in a small amount of water into the gravy, just enough to dissolve the gravy.
- Add wheat gluten.
- Mix with a spoon until clumps form then slowly add water until mixture is thoroughly incorporated. (see Hints & Tips)
- Knead the mixture a few times and set aside.
- In a large pot, boil a few inches of water.
- Roll seitan into small balls (think large meatball size) then flatten.
- Drop seitan discs into boiling water.
- Allow to boil for 30 minutes then turn off burner but leave the pot (it will finish cooking the rest of the way while you prep the next step).
- In a large frying pan, pour enough oil to coat the bottom of the pan and heat slightly.
- Transfer the seitan from the pot to the pan (don’t worry about it dripping with water, that’s fine).
- Sprinkle with garlic, onion and seasoned salt powders.
- Cook until its a firm but not chewy consistency (break off a small corner from time to time) while flipping often. Usually about 20 minutes total.
- I’m learning that the trick with seitan is to keep it a consistency desirable BEFORE you start cooking. When you add more seasoning to the mixture, it becomes mushier when you cook it. I’ve been adding some extra wheat gluten to the mix or reducing the amount of ingredients added to the powder.
- Instead of brown gravy mix, you can use beef cubes, broth, etc.