Vegan Chicken Burger
This recipe tested my paitence more than most, but the result is an absolutely SUPERB, pretty simple, seitan chicken burger that's more than worth the stress.
- 300 g Vital Wheat Gluten
- 300 g Tofu
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 2 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 1 tsp Salt
- 1 tsp Ground Pepper
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- ½ tsp Chilli Powder
- 1 Mushroom Stock cube or Vegetable Stock cube
- 200 ml Boiling Water
Quick Crispy Batter (optional)
- 4 tbsp Sweet Potato Flour
- ½ tbsp Garlic Powder
- ½ tbsp Onion Powder
- 100 ml Unsweetend Plant Milk
- 1 tbsp Siracha
- 6 Burger Buns
- 1 Baby Gem Lettuce
- Burger Sauce
- 2 large Tomatoes
Cut your tofu into cubes, add to a blender with 150ml of cold water and blitz until smooth.
Add all dry ingredients to the bowl of your stand mixer, mix the ingredients to combine. Then add the blitzed tofu, and mushroom stock cube dissolved in 200ml of boiling water. Attach the dough hook, and mix on speed 3 for 10 minutes.
If mixing by hand: start by mixing the ingredients with a rubber spatula. Once a dough has formed, dust your work surface librerally with vital wheat gluten, turn the dough out onto the counter and knead for 10 minutes.
Remove the seitan dough, and form a log. Press the ends in so they are flat, and cut the dough into 6 equal-sized pieces. Shape each of these pieces into a patty.
There are two ways to cook the burgers, you can either steam them and allow them to cool in the fridge before use, or cook them in the oven for consumption straight away. Steaming will make for a better texture, but both ways are tasty.
Line a bamboo steamer with a well-oiled piece of greaseproof paper, pierce several holes in the paper and place one patty per layer.
Set the bamboo steamer over a pot of boiling water and allow to steam for 20 minutes, flipping halfway.
Carefully remove the patties from the steamer, place on greaseproof paper and allow to cool completely before use. You can now fry, griddle or grill the burgers. Griddle: Place griddle pan over medium-high heat, brush with oil, and cook burgers for 3 - 4 minutes each side. Grill: Cook burger under grill for 10 minutes, flipping half way. Fry: Combine siracha and plan-based milk in a shallow bowl, in another shallow bowl mix together sweet potato flour, garlic powder and onion powder. Dip the patties into the wet mix, and then into the dry. Cook in a frying pan with 3 - 4 tbsp of oil, for 3 - 4 minutes per side, or until the outside is crispy.
Place the patties on a well oiled piece of parchment paper, on a baking tray. Baking for 20 minutes, at 200°C, flipping half way
Calories: 274kcalCarbohydrates: 17gProtein: 44gFat: 4gSaturated Fat: 1gSodium: 593mgPotassium: 211mgFiber: 2gSugar: 1gVitamin A: 440IUVitamin C: 2mgCalcium: 187mgIron: 5mg