Seitan Burgers with Sweet Potatoes and Vegan Mayo
Looking for a delicious and satisfying plant-based burger that’s both hearty and packed with flavor? This Seitan Burger recipe is a perfect option for those seeking a vegan alternative to the classic hamburger. Loaded with the earthy goodness of seitan and complemented by the sweetness of roasted sweet potatoes, this burger is sure to be a hit at your next meal. Topped off with a homemade vegan mayo made from soy milk and tangy rice vinegar, it’s a mouthwatering experience in every bite.
Serves: 4
Category: Main Dishes / Vegan
Ingredients:
| Ingredient | Quantity |
|---|---|
| Hamburger Buns | 4 |
| Seitan | 400g |
| Cooked Chickpeas | 100g |
| Sweet Potatoes (or yams) | 500g |
| Red Onions | 70g |
| Ripe Tomatoes | 150g |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Fresh Coriander | To taste |
| Vegetable Oil | 200g |
| Soy Milk | 100g |
| Rice Vinegar | 2 tbsp |
| Tabasco® Sauce | To taste |
| Tomato Paste | 1 tsp |
| Iceberg Lettuce | 150g |
Instructions:
Step 1: Preparing the Sweet Potatoes
Begin by boiling the sweet potatoes in a pot of water for approximately 25 minutes, or until tender but still firm enough to slice. Once cooked, set them aside to cool briefly.
Step 2: Preparing the Burger Patties
While the sweet potatoes are boiling, get started on the burger patties. Place the seitan into a food processor and pulse it until it’s roughly chopped. Then, add the cooked chickpeas and pulse until you achieve a smooth, slightly chunky mixture. Season the mixture with salt and combine well. Now, prepare a few pieces of parchment paper (about 12×12 cm each). Place a round cookie cutter, about 8 cm in diameter, onto one sheet of parchment, then fill it with the seitan-chickpea mixture. Press down firmly with a spoon to compact the mixture. Gently remove the cutter and cover the patties with plastic wrap. Place the patties in the fridge to chill and firm up for at least 30 minutes.
Step 3: Making the Vegan Mayo
While the patties are chilling, prepare the vegan mayo. In a blender or using an immersion blender, combine the soy milk and rice vinegar. Add a pinch of salt and begin blending. Slowly drizzle in the vegetable oil until the mixture emulsifies and thickens into a creamy mayo consistency. Add a few drops of Tabasco sauce for heat, followed by a teaspoon of tomato paste for depth of flavor. Blend until everything is well combined. Set aside.
Step 4: Preparing the Vegetables
Wash the iceberg lettuce leaves, dry them well, and slice them into thin julienne strips. Set aside for assembly later. Slice the tomatoes into rounds, and slice the red onions into thin rings.
Step 5: Sautéing the Veggies and Patty
Once the sweet potatoes are cool enough to handle, peel them and slice them into thick rounds (about 1.5 cm). Heat a non-stick pan over medium-high heat. Add a little oil and cook the sweet potato slices on both sides until golden brown and crispy, about 2-3 minutes per side. Remove from the pan and set aside. Repeat the same process with the sliced tomatoes and onions, sautéing them in the same pan until nicely browned.
Next, take the chilled seitan patties and cook them in the same pan for about 2 minutes on each side, until crispy and heated through.
Step 6: Assembling the Seitan Burgers
Now it’s time to build your burgers! Slice the hamburger buns in half and toast them lightly in the pan or oven if desired. Spread a generous amount of vegan mayo on the bottom half of each bun. Add a layer of cooked sweet potatoes, followed by a few slices of sautéed tomatoes and onions. Place a seitan patty on top, and finish with a handful of julienned lettuce. Top with a little fresh coriander for an added burst of flavor.
Step 7: Serve and Enjoy!
Close the burger with the top half of the bun and serve immediately, while the burger is still hot and the flavors are fresh.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~400 kcal |
| Protein | ~20g |
| Carbohydrates | ~60g |
| Fat | ~12g |
| Fiber | ~9g |
| Sodium | ~400mg |
This Seitan Burger with Sweet Potatoes is an incredibly satisfying and healthy alternative to traditional meat burgers. The seitan provides a savory base, while the sweet potatoes add a deliciously soft texture and natural sweetness that complement the other ingredients. Combined with a zesty homemade vegan mayo and fresh vegetables, it’s a balanced, filling meal that’s sure to please both vegans and non-vegans alike.
Enjoy it with a side of crispy fries, a light salad, or your favorite dipping sauce for the ultimate plant-based burger experience!
