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Schnitzel Burger [Vegan]

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Schnitzel is a thin, breaded cutlet that is usually veal that is a popular dish in Austria and several other countries. In this recipe, the schnitzel is replaced by an equally thin seitan cutlet and then layered with vegan mayo, arugula, red onion, and plenty of horseradish in between two soft buns. For extra deliciousness and authenticity, use pretzel buns!

Schnitzel Burger [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

4

Ingredients

For the Burgers:

  • 3 tablespoons vegan mayonnaise
  • 3 tablespoons vegetable broth
  • Sea salt and fresh ground black pepper
  • 1/2 cup dry bread crumbs
  • 1/2 teaspoon paprika
  • 1/4 cup unbleached all-purpose flour
  • 4 seitan cutlets, gently squeezed of excess moisture
  • Neutral oil, for frying
  • 4 pretzel buns or other soft bun, toasted
  • Horseradish sauce (recipe below)
  • 4 thin slices red onion
  • 1/2 cup arugula

For the Horseradish Sauce:

  • 6 tablespoons vegan mayonnaise
  • 2 tablespoons prepared horseradish
  • 2 tablespoons minced fresh dill
  • 1/4 teaspoon natural sugar
  • Sea salt and fresh ground black pepper

Preparation

To Make the Burgers:

  1. Combine the mayonnaise and broth in a shallow pan. Season with salt and black pepper. Combine the bread crumbs and paprika in a separate shallow pan. Season with salt and black pepper. Add the flour to a separate shallow pan and season with salt and black pepper.
  2. Heat a 1/4-inch of oil in a large skillet over medium heat. Add 2 popcorn kernels. When the popcorn pops, the oil is at the correct temperature.
  3. Dredge each seitan cutlet first in the mayonnaise mixture, then in the flour, and finally in the breadcrumbs, but do not press on the breadcrumbs. This will keep the crust crisp.
  4. Cook the cutlets in the hot oil until golden brown, about 2 minutes per side. Do not crowd the skillet; cook the cutlets in batches. Drain the cutlets on paper towels.
  5. Make the burgers by spreading the toasted buns with horseradish sauce, adding a slice of onion, and finally some arugula. Add a fried cutlet and the top bun. Serve.

To Make the Horseradish Sauce:

  1. Combine all the ingredients in a small bowl and season with salt and black pepper.

Notes

The sauce will keep in the refrigerator, covered, for up to a week.

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AUTHOR & RECIPE DETAILS


photo

Everyday family eats inspired by cuisines all across the globe.

Zsu Dever is the author of the cookbooks, Aquafaba, Vegan Bowls and Everyday Vegan Eats: Family Favorites from My Kitchen to Yours. She is a vegan mother of three teenagers and three adopted kitties. She resides in San Diego, CA, where she enjoys photography, recipe development, nature and blogging at Zsu’s Vegan Pantry.


 

 

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