Schnitzel Burger
[Vegan]

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.