Backyard Burger Recipe

Mix dry ingredients

In a large bowl whisk together vital wheat gluten, chickpea flour, nutritional yeast, onion powder, garlic powder, smoked paprika and black pepper until evenly combined.

Combine wet ingredients

In a separate small bowl or measuring cup whisk warm vegetable broth, soy sauce, tomato paste, olive oil and minced garlic until smooth.

Form seitan dough

Pour the wet mixture into the dry ingredients. Stir with a spatula until a shaggy dough forms, then knead in the bowl or on a lightly floured surface for 2–3 minutes until cohesive and slightly elastic. Shape into 4 patties, about 3/4-inch thick.

In a medium saucepan bring the vegetable broth, soy sauce, bay leaf and crushed garlic to a gentle simmer over medium heat.

Gently add the seitan patties to the simmering broth (do not boil vigorously). Cover loosely and simmer for 25–30 minutes, turning the patties once halfway through so they cook evenly.

Remove the patties from the liquid and let them rest on a rack or plate for 5 minutes. Discard bay leaf and set aside. (You can reserve the broth for soups.)

Heat a cast-iron skillet or grill pan over medium-high heat and add a small amount of oil or spray.

Sear the simmered seitan patties 2–3 minutes per side until they develop a browned crust. Lower heat if they brown too quickly.

During the last minute of cooking, top each patty with a slice of vegan cheese and cover the pan briefly (30–60 seconds) to melt the cheese.

While patties finish, slice the yellow onion into 1/4-inch rings. In a separate skillet, heat 1 tablespoon olive oil over medium heat, add onion rings, season with 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring occasionally, until soft and caramelized, about 8–10 minutes. Remove from heat.

In a small bowl combine vegan mayonnaise, chopped parsley, chives, lemon juice, minced garlic, salt and pepper. Taste and adjust seasoning. Refrigerate until ready to assemble.

Halve the pretzel buns and lightly toast cut sides in a skillet with neutral oil or vegan butter over medium heat until golden, about 1–2 minutes.

Spread about 1 tablespoon of herbed aioli on the bottom half of each bun.

Place a handful (about 1/2 cup) of baby greens over the aioli, then add a slice of tomato (about 2–3 slices per burger, depending on tomato size) and a pinch of salt and pepper.

Add the melted-cheese-topped seitan patty on top of the tomato, then pile on 2–3 tablespoons of grilled onions.

Spread a thin layer of aioli on the top bun, close the burger and serve immediately.

Optional: serve with fries or a simple slaw.