Seitan Burger Patties

Visit The Cinnamon Snail in New York City, New York for vegan dishes with an Asian twist like a wheat free Korean Seitan Burger with housemade Kimchi and a spicy vegan mayo, it’s quite the mouthful!





 1 ½ pounds seitan, chopped
1 yellow onion, chopped
3 tablespoons ground coriander
2 dried ancho chilies, crushed
2 tablespoons Korean ground chili (or crushed red pepper flakes)
3 tablespoons soy sauce
2 tablespoons extra virgin olive oil
1/3 cup flour

Preheat oven to 350 degrees Fahrenheit.

Place all ingredients except the flour in a food processor and grind for 2 minutes, or until seitan and onions are in very small fragments.

Place the ground mixture in a mixing bowl and kneed the flour in.

With olive oil, lightly oil a parchment paper lined sheet tray.

Divide burger mix into 6 to 8 portions. With wet hands, roll the portions into balls and flatten them gently onto the sheet pan. Make sure the edges are smooth. Bake for 12 to 14 minutes until the outsides of the burgers are firm, but not dried out.

Use immediately or store in a sealed container in the refrigerator for up to 6 days, or in the freezer for up to a month.

Twists on this recipe include spiking them with fresh rosemary and olives and forming them into meatballs, or adding fresh chopped sage and fennel and frying them into breakfast sausages.