Vegan Mushroom Seitan Burgers - One-Bowl!

These delicious & “meaty” mushroom and seitan burger patties will win over any veggie burger skeptic! This deceptively simple blend of 4 primary ingredients forms “meaty” and healthy homemade plant-based burgers that’s infused with umami flavors! Super versatile - pair them with your favorite toppings from classic Dijonnaise and pickles to decadent caramelized onions and sprouts.

Is there anyone out there who doesn’t love a good burger? 

***Crickets***

Didn’t think so.  😋 And while you can’t sleep on buns and toppings, the *key* to a banging burger lies in the texture and flavors of the actual burger patty. Even the most delicious toppings can’t fix a sad, dry black bean burger.

This burger was 100% developed by my husband, Nick, and has the PERFECT “meaty” texture, made from just 4 primary nutritious ingredients and infused with umami flavors. Here’s to hoping Nick will be inspired to develop more burger recipes for us because if they taste as great as this one does, I’ll gladly be his guinea pig. 🤓

Why You’ll Love these Mushroom Seitan Burgers

They’re quick and easy to make. You’ll have plenty of time left over to listen to your favorite podcast as a food processor does all the chopping work! After that, form the patties, pop them in the fridge to set, and cook them on the stovetop in a cast-iron skillet.

They have the perfect “meaty” texture - they’re slightly chunky and juicy without being mushy or crumbly, and won’t fall apart into a sad mess of used-to-be-burger-now-is-burger-salad. When cooked, they’re crispy on the outside and tender on the inside - as any good burger should be. 🤤

They’re made with a mix of 4 primary ingredients - cremini mushrooms, seitan, walnuts, and oats - and flavored with garlic, spices, and a bit of salt, plus miso & tamari for an umami kick that pairs amazingly with mushrooms and makes for incredibly delicious burgers. 

They’re also super flavorful, making them ideal for any veggie-burger-skeptics out there! Even (and especially!) non-vegans will love these, as they’ll find the meaty texture more familiar than that of many other vegetable/legume burgers. 

They're highly adaptable to your favorite toppings! Some of my favorites to pair (although not all at once) with these mushroom seitan burgers include: Dijonnaise (I mix Dijon and whole grain mustards with some vegan mayo), caramelized onions, avocado, tomato, sprouts, and chipotle mayo. But I’d love to hear from you with your creative topping combos!

Vegan Mushroom Seitan Burgers

Makes 4-6 burgers

Ingredients

• 8 oz. package of traditional seitan (I used Upton’s)

• 2 cups quartered cremini mushrooms (quartered first, then measured)

• ½ cup old-fashioned rolled oats

• ½ cup raw walnuts

• 3 cloves garlic

• 1 tablespoon white or chickpea miso

• 1.5 teaspoons reduced-sodium tamari* 

• 1 teaspoon cumin

• ½ teaspoon smoked paprika

• ¼ teaspoon Kosher salt

• Oil, for cooking

To serve: 

• Burger buns - I love sprouted or whole wheat buns

• Suggested topping & condiment ideas: 

  • Vegan mayo-based sauces like Dijonnaise, chipotle mayo, etc. 

  • Tomato

  • Greens, like arugula or lettuce

  • Sprouts

  • Pickles

  • Caramelized onions

  • Vegan cheeses

  • Red onions

  • Avocado

Directions

1. Add all the ingredients except the oil to the bowl of a large food processor and process to combine just until the mixture seizes and looks like it needs to be scraped down (about 15 seconds in my high-powered food processor). Scrape the sides down and process again briefly (about 3-5 more seconds) to fully incorporate the ingredients while leaving small chunks. 

   1. Avoid overprocessing the mix to give the patties a “meaty” texture. Using this technique, there will be visible oat chunks and tiny bits of seitan in the mixture - don’t worry, this is exactly what you want! 

2. Use your hands to firmly form the mixture into 4-6 patties (depending on your preference and bun size) and place on a plate. Transfer to the fridge and chill for 30 minutes to firm. 

3. Remove the chilled patties from the fridge. Heat some oil over medium heat in a cast-iron skillet or other non-stick pan. 

4. Once hot, cook the patties until browned and slightly crisp on the outside, about 3-6 minutes on each side, flipping halfway through. 

5. Serve on buns with your favorite toppings!

*You can substitute the tamari with another reduced-sodium soy sauce or aminos. If you use coconut aminos, increase the amount of salt to ½ teaspoon. 

**Although best when fresh, any leftover uncooked patties will keep in the fridge for 1-2 days in an airtight container. 

I’d love to hear from you and see your creations - drop a comment below & tag me on Instagram (@teostinykitchen) with your creative topping combos!