This is my meaty vegan burger made from a mix of Textured Vegetable Protein (TVP) and Vital Wheat Gluten (seitan) and spices.
Begin by rehydrating 60gm TVP with 150ml of hot water and let it sit to hydrate for about 10 mins.
Mix 150gm Vital wheat gluten with all the spices (a tablespoon depending on how spicy you like it) : Sriracha (chilli sauce), tablespoon Soy sauce, tablespoon onion granules, teaspoon dried oregano, teaspoon cayenne pepper, teaspoon. no beef stock powder and a tablespoon olive oil.
Mix in the rehydrated TVP.
Now slowly add 100ml water (if the TVP is soggy, hold back on some of the water) and stir – the consistency should be like stiff and sticky not watery and then keep stirring and mixing and folding for several minutes, If the mixture is not sticking together try another tablespoon of VWG flour and mix until the whole mixture is holding together.
Form into patties and let them rest for 20 mins (it really helps). I used a burger press to get the same size pattie each time.
Wrap the patties individually in silver foil and steam for 45 mins. (I think at this stage you could go straight to frying, but haven’t tried it)
Allow them to cool and then use as raw burgers. i.e. Fry both sides in a little oil for several minutes on each side and serve.
ingredients and more rehydrate the TVP weight the VWG mix the TVP and the VWG 
add the spices and water and mix until it come together form into patties rest for 20 mins wrap to steam steam for 45 mins fry both sides for 5 mins and eat
TVP and Seitan Burger
Ingredients
- 60 gm Textured Vegetable Protein
- 150 ml hot water
- 150 gm Vital wheat gluten
- 1 tbsp Sriracha sauce
- 1 tbsp Soy sauce
- 1 tbsp onion granules
- 1 tsp oregano
- 1 tsp cayenne pepper
- 1 tsp massel beef stock powder
Method
- Begin by rehydrating 60gm TVP with 150ml of hot water and let it sit to hydrate.
- Mix 150gm Vital wheat gluten with all the spices Sriracha, Soy sauce, onion granules, dried oregano, cayenne pepper, no beef stock powder and oil.
- Mix in the rehydrated TVP.
- Now slowly add 100ml water (if the TVP is soggy maybe less) and stir and mix until the mixture is stiff not watery and then mix and stir for several minutes. If the mixture is not sticking together add another tablespoon of VWG flour and mix and knead the mixture and give the gluten a chance for the gluten to develop.
- Form into patties and really press the mixture together (I use a burger press) and let them rest for 20 mins (it really helps).
- Wrap the patties individually in silver foil and steam for 45 mins.
- Allow them to cool and then use as raw burgers. i.e. Fry both sides in a little oil for several minutes on each side and serve.
Notes
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).
12 thoughts on “TVP and Seitan burgers”
This has become my go to recipe for burgers! The combination of tvp and vital wheat gluten works so well for this.
Everytime I make it now I just rearrange the flavours and it always comes out fantastic!
IF you know temple of seitan in london this is exactly like it! BEST SEITAN BURGER IVE MADE YET
Thanks for the complement – temple of seitan in London was one of my go to places when in London
Thank you so much for your recipe. It is the best vegan burger I’ve made and I’ve made loads! Did have a slight problem (no biggie) getting the mix to stick together and form a burger. I did use a burger mold. Can you please let me know if you have any possible recommendations how I might correct this? I did wonder about adding a small amount of methyl cellulose, perhaps. Will be trying your “no chicken” recipe next and many more. Thank you, again!
Hi Sonya,
Thanks for the feedback, I’ve made these a few times and not had this problem (yet), but I have seen VWG fail to bind due to too much oil in the mix? I’ve added a suggestion in the recipe to add another tablespoon of VWG flour if the mixture is not becoming sticky and staying together hopefully helps.
Methyl cellulose is used in commercial burgers for this problem or you could use ground flax.
Hi. I’ve just made these and had an issue with the burgers crumbling a little when trying to shape them. You mentioned in response to someone that the problem could perhaps be ‘too much oil in the mix ‘. I didn’t see any oil listed in the ingredients?
Hi, I meant the only time I’ve had that problem was in a different recipe where there was too much oil. I did add an extra line suggesting slowly add more VWG flour and mix until it sticks together. Also continue to mix and allow the gluten to develop and let them the rest also to allow the gluten to develop this will hold the patties together better.
Can these burgers be grilled instead of pan-fried after steamed and cooled?
yes, they can be pan fried, grilled or oven baked.
Just made the recipe for lunch. I did not have the no-beef-stock powder (can’t find easily in Canada) so I used a mesquite burger mix from clubhouse that has been hanging around the cupboard and some fresh oregano. I decide to make a roll to steam rather than individual burgers, then cut slices from the roll to cook on a panini sandwich press. The smaller burgers often called “sliders’.
Great recipe and flexible too. Maybe make sausage next. There is a bit of a VWG taste, maybe a tbl spoon of dijon will help or use red wine ipo the water.
thanks for the recipe.
Would it be better to rehydrate the top in the bouillon?