This vegan seitan burger is easy to make and super versatile. Made with seitan, beetroot and kidney beans – this is a vibrant vegan burger with the right flavours and spices. A perfect vegan BBQ burger for BBQ season or throughout the year.
Vegan Seitan Burger
Seitan can seem a bit intimidating if you’ve not cooked with it before. I’ve had a great run of delicious successful recipes with seitan recently, including a vegan apple roast pork joint, vegan jerk chicken , vegan kebabs, and vegan spicy chicken fillets.
Seitan really is super versatile and was the perfect textural addition to this vegan bbq burger.
I really love the vibrant colour of beetroot and its earthy taste, so it seemed like a no brainer to include it in this seitan beetroot burger patty recipe.
With a combination of beetroot, kidney beans and seitan it also gives a freakishly similar appearance as a beef burger, but don’t let this put you off! Although some omnivores might like this aspect if you are cooking for non-vegan family.
This burger does not however taste like meat – the beetroot gives a delicious juiciness, then the flavours of the smokey BBQ sauce, liquid smoke and other herbs/spices make it a winning vegan veggie burger.
This seitan vegan beet burger recipe is easy to make, with a few simple ingredients. The beets in this vegan beetroot burger recipe gives a level of moisture, the seitan gives the meaty bite whilst the kindey beans are barely noticeable as they are blended – but provide essential proteins and iron.
This seitan, bean and beetroot burger is
- Juicy
- Meaty
- Flavoursome
- Delicious
- Moreish
- Filling
How to Cook This Seitan Beetroot Burger
We’ve opted for this seitan vegan beetroot burger to be cooked on the BBQ to add the delicious smoky, charcoal taste. We love BBQ season over here and are keen to have a collection of options, including great vegan BBQ burgers of course.
Additionally, these seitan vegan beet burgers are super handy to have in the fridge, pre-made to just pop in the oven or air-fryer if you choose not to have a BBQ.
The seitan patty is additionally suitable for frying as they have a firm texture which don’t fall apart easily.
How to serve seitan vegan beetroot burgers
We all have our preferences when it comes to burger fillings. This vegan burger recipe is like a blank canvas to dress with all of your favourite burger toppings.
Here are some of our favourite additions to this seitan beetroot vegan burger:
- Soft white bun
- Tangy pickles, halved length ways
- A slice of vegan cheese or this melty vegan mozzarella
- Slice of beef tomato
- Refreshing iceberg or cos lettuce
- Red onion
- Vegan burger sauce
And incase you haven’t had enough beetroot in the mix, this vegan beet slaw is delicious and perfect as a side for summer BBQ’s or as an additional extra to your vegan burger. We also highly rate this Chipotle Ketchup recipe.
Another great thing about these seitan beetroot veggie burger is they store really well. They stay fresh in the fridge for up to 3 days, whilst easily freezable for up to 1 month.
It is a great, high protein easy beet burger recipe thats packed with flavour. Its also not highly processed like the usual go to vegan replacement meats from the supermarkets that are full of salt and refined oils. Instead it is made with whole foods and keeps you fuller for longer.
Store bought vegan beet burgers can be a little lacklustre at times additionally. so save money and make them at home!
This vegan patties recipe of course does not have to fit in your usual burger bun – seitan vegan beetroot patties would go deliciously chopped up on top of your favourite salad.
Vegan Seitan Burger Recipe
These vegan seitan burgers are a delicious blend of earthy beetroot, kidney beans and tasty spices and flavours. Perfect for a vegan BBQ - they are a must try.
Ingredients
- 1 can of cooked kidney beans, drained
- 250g cooked beetroot
- 110g vital wheat gluten
- 2 tbsp soya sauce
- 1tsp liquid smoke
- 1 tbsp BBQ sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp mixed herbs
Instructions
1. Blend cooked beetroot, kidney beans in a food processer or blender
2. Fold in the herbs, spices and sauces.
3. Gently fold in the vital wheat gluten to make the dough.
4. Turn the dough out on a lightly floured surface (use the seitan flour for this) to smooth out. Be careful not to overknead the dough as it will become tough.
5. Divide mixture into 6 patties, shaping them into the size you want. Seitan can be quite springy, so you have the option of rolling them out thinner, in which you will need to roll them out a few times to maintain that shape or a smaller thicker patty is more easily achieved.
6. Using a steaming pot, place the patties with enough space to expand in a steaming pot for approx. 20 minutes. Do this in batches or use a multi-layered steamer if you have one. This helps the pattiies to firm up when its time to grill them.
7. Place the steamed seitan burger patties on a plate and place in the fridge for approx. 20 minutes - this will help them firm up further before cooking.
8. If barbecuing the burgers, don't place them on the hottest area of the BBQ, try for a medium heat and turn them regularly, cooking for approx 15 minutes.
9. If cooking these vegan seitan burgers in the air fryer, spray with a little oil if desired and cook at 180C/350F for approx. 15 minutes - flipping halfway.
10. If cooking these seitan beetroot burgers in the oven, preheat at 180C/350f and cook for approx, 35 minutes, flipping half way through.
Notes
* Cooking times varies depending on method of cooking
** The seitan beetroot patties stay fresh in the fridge for up to 3 days, or in the freezer for up to 2 months. Deforst fully before cooking.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 154Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 389mgCarbohydrates: 19gFiber: 4gSugar: 6gProtein: 18g
this is an estimated calculation
Itai Weiser
Monday 7th of December 2020
Hey Gillian, I tried your recipe the other day and it did not go well. I used the exact amounts but the burgers were much too pink from the beet.. And I guess that there was not enough wheat glutan (I bought 130g, next time I will buy more) because it was very soft and didn't form much, just a bit. I thinking that next time I'll try two cans of beans, and only 200g of beets, plus I'll use more wheat glutan until it will get more firm. Any suggestions? Thanks
Gillian Edwards
Wednesday 9th of December 2020
Hello Ital, sorry to hear the recipe did not go well, and thank you for getting in touch. A quick question - were the patties left to set after forming the dough? Vital wheat gluten can be tricky sometimes. Did you use one can of drained kidney beans (usually approx. 250g drained)? Although I recall being meticulous with my measurements for this recipe - if you feel they are too soft you could definitely try adding more vital wheat gluten. You can also roll them out on the vital wheat gluten to help them form. Let me know if you make them again and if I can help in any way!
Clara
Wednesday 21st of October 2020
Hi, Gillian, thnx for sharing the recipe. Pls, can you be more specific about the quantity of beans? 1 can - different options available, but usually 260 g of drained beans... is this correct? One more question - usually I cant get rid of the typical vital wheat gluten taste... any suggestions (besides vinegar, lemon, lots of spices, longer cooking etc.)?
Gillian Edwards
Monday 26th of October 2020
Hi Clara, thank you for getting in touch. You are right - it is 240g approx. per can of kidney beans which have been drained. Ok I know the taste you are talking about and its not one I've tried to avoid - however have you tried allowing the seitan to "set" after forming and allowing the apple cider vinegar to work? Another option could be to use home made vital wheat gluten. Not something I've tried previously as I don't mind the taste :) Good luck - do let me know how it goes! Best wishes, Gillian