How do I make the Satay Sauce from scratch for these burgers?

First, roast raw peanuts and process them into butter with salt. Then, fry shallots in a skillet before stirring in coconut milk, desiccated coconut, soy sauce, coconut sugar, crushed garlic, lime juice, and cayenne pepper, simmering for 3-4 minutes.

What kind of seitan is best for these Seitan Burgers?

The recipe specifies using 14 ounces (400 g) of seitan in brine, which should be drained before being tossed in the Sriracha mixture and pan-fried.

Can the homemade Satay Sauce be prepared in advance?

Yes, the Satay Sauce can be made ahead of time and refrigerated in an airtight container for up to 3 to 4 days, making meal prep convenient.

What fresh toppings are recommended for these Seitan Burgers?

The recipe suggests topping the burgers with fresh cilantro leaves, cucumber slices, fresh bean sprouts, roughly crushed peanuts, and finely sliced scallions or red onion.

What is the cooking method for the seitan patties?

The seitan slices are first coated in a soy sauce and Sriracha mixture, then pan-fried in a skillet with vegetable oil over medium-high heat for 4 to 5 minutes per side until golden.

6 years ago

Seitan Burger
[Vegan]

NO By: Nina Olsson

Author Bio

Whether you're new to plant-based eating or a seasoned pro, Veggie Burger Atelier will disrupt... Read More

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A vibrant vegan seitan burger featuring a thick seitan patty coated in rich satay sauce, topped with fresh cilantro, cucumber, and bean sprouts, served on a toasted bun.

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Ingredients You Need for Seitan Burger [Vegan]

For the Patties:

1/4 cup (60 ml) soy sauce or tamari
2 tablespoons (30 g) Sriracha
14 ounces (400 g) seitan in brine, drained
Vegetable oil, for frying
1 cup plus 2 teaspoons (250 ml) Satay Sauce (see right)
4 buns, halved and lightly toasted

For the Satay Sauce:

3 1/2 ounces (100 g) raw peanuts
3/4 teaspoon salt
Vegetable oil, for frying
2 banana shallots, finely sliced
3/4 cup plus 1 tablespoon plus 2 teaspoons (200 ml) coconut milk or cream of choice
1 3/4 ounces (50 g) desiccated coconut
3 tablespoons (45 ml) soy sauce or tamari
2 tablespoons (18 g) coconut sugar
2 cloves garlic, crushed
Juice of 1 lime
Pinch cayenne pepper

For the Toppings:

Fresh cilantro leaves
Cucumber slices
Fresh bean sprouts
Roughly crushed peanuts
Finely sliced scallions or red onion

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How to Prepare Seitan Burger [Vegan]

For the Satay Sauce:

Preheat the oven to 400°F (200°C). Spread the peanuts on a rimmed baking sheet and roast for 5 minutes, shaking and tossing the nuts after 3 minutes. Transfer to a food processor, add the salt, and process the peanuts into a smooth butter.
Place a skillet over medium-high heat and add a drizzle of vegetable oil. Add the shallots and fry until translucent. Stir in the remaining ingredients and the peanuts and let the sauce simmer for 3 to 4 minutes. Remove from the heat.
Refrigerate in an airtight container for 3 to 4 days.

To Make the Burgers:

In a shallow dish, mix the soy sauce and Sriracha. Toss with the seitan in a bowl, making sure the seitan is well coated with the Sriracha mixture.
Place a skillet over medium-high heat and add a drizzle of vegetable oil. Fry the seitan slices for 4 to 5 minutes per side until golden.
Add the Satay Sauce and fry together for 2 minutes.
Assemble the burgers with the sauce between the warm buns and layer with cilantro, cucumber, bean sprouts, peanuts, and scallions.

Notes

For the Satay Sauce: You can skip the peanut roasting step by using 3 1/2 ounces (about 6 heaping tablespoons, or 100 g) peanut butter instead of whole peanuts.