Spice-Rubbed Seitan Burger
with buffalo sauce / celery and carrot sticks
These seitan burgers, with a creamy, savory, spicy (or not) sauce, are a fun twist on a classic burger. We like to serve them with simple raw vegetables for dipping in the extra sauce.
Cooking Methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Ingredients
- Chili powder - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Paprika - 1/2 tsp
- Salt - 1/2 tsp
- Sugar - 1/4 tsp
- Black pepper - 1/4 tsp
- Seitan - 12 oz , sliced (sub tempeh or extra-firm tofu)
- Onions, medium and red - 1/2 , thinly sliced
- Lettuce, romaine - 4 leaves
- Hamburger buns - 4
- Celery (opt) - 3 stalks , sliced into sticks for dipping
- Carrots - 8 oz , sliced into sticks for dipping (sub baby carrots)
- Blue cheese - 2 oz , crumbled (sub feta or goat cheese)
- Green onions - 1 stalk , chopped, green and white parts combined
- Yogurt, plain or Greek - 1/2 cup
- Mayonnaise - 2 Tbsp
- Hot sauce - 2 tsp , more or less, to taste
Choose Cooking Method
Prep
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Make buffalo sauce - (If prepping right before cooking, get grill heating before continuing with prep.) Crumble cheese and chop green onions. Combine cheese, green onions (white and green parts), yogurt, and mayonnaise. Add hot sauce to taste. (Can be done up to 5 days ahead)
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Celery / Carrots - Slice into sticks. If prepping ahead, combine and soak them in cold water in the fridge to help them stay crisp. (Can be done up to 5 days ahead)
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Make spice mix - Combine chili powder, ground coriander, paprika, salt, sugar, and black pepper. (Can be done up to 5 days ahead)
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Seitan - Slice seitan (note: make sure the slices will fit easily on buns). Season on all sides with spice mix. (Can be done up to 1 day ahead)
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Onions / Lettuce leaves - Prep as directed.
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Make
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Heat grill to 400F / 204C. Clean grates and brush with some cooking oil. Sear spiced seitan slices on both sides until golden brown and warmed through, 4 to 6 minutes total. (Note: If you would like, you can sear the onion slices on the grill or just serve them on the burgers raw.)
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Grill or toast hamburger buns.
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Assemble burgers by filling hamburger buns with buffalo sauce, seitan, onion slices, and lettuce leaves.
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Serve burgers with celery, carrot sticks, and remaining buffalo sauce for dipping. Enjoy!
Prep
-
Make buffalo sauce - Crumble cheese and chop green onions. Combine cheese, green onions (white and green parts), yogurt, and mayonnaise. Add hot sauce to taste. (Can be done up to 5 days ahead)
-
Celery / Carrots - Slice into sticks. If prepping ahead, combine and soak them in cold water in the fridge to help them stay crisp. (Can be done up to 5 days ahead)
-
Make spice mix - Combine chili powder, ground coriander, paprika, salt, sugar, and black pepper. (Can be done up to 5 days ahead)
-
Seitan - Slice seitan (note: make sure the slices will fit easily on buns). Season on all sides with spice mix. (Can be done up to 1 day ahead)
-
Onions / Lettuce leaves - Prep as directed.
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Make
-
Heat a grill pan or large skillet over medium-high heat. Brush pan with some cooking oil and then sear seitan slices on both sides until golden brown and warmed through, 4 to 6 minutes. (Note: If you would like, you can sear the onion slices in the pan or just serve them on the burgers raw.)
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Toast the hamburger buns.
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Assemble burgers by filling hamburger buns with buffalo sauce, seitan, onion slices, and lettuce leaves.
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Serve burgers with celery, carrot sticks, and remaining buffalo sauce for dipping. Enjoy!
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