Vegan Super Burgers
Here they are! My infamous Super Burgers. Truly one of the best-tasting things I have every made. This gluteny goodness was made as a “last meal” of sorts before my boyfriend & I decided to be more health conscious, and let me tell you, this was perfection. It was absolutely everything we wanted and more. This is composed of a juicy BBQ seitan burger topped with lightly-fried mac & cheese and all the fixins (in this case, tomato, onion, avocado onion rings, and cilantro).
Here’s what you’ll need! (makes 6):
Burger buns of your choice
about a cup of BBQ sauce (store-bought or homemade)
1 cup vital wheat gluten
1 cup regular flour
1 T garlic powder
1 T onion powder
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup vegetable broth
1/4 cup sunflower oil (or sub canola/veg oil)
2 T ketchup
2 T BBQ sauce
1/2 recipe of vegan mac & cheese
Preheat your oven to 350 degrees and lightly oil a baking sheet.
In a large bowl, mix together the vital wheat gluten, flour, garlic powder, onion powder, salt, and pepper.
In a smaller bowl, mix together broth, oil, ketchup, and 2 T BBQ sauce.
Add the wet mixture to the dry and gently fold ingredients together until it becomes a uniform mass. Let sit for 20 minutes.
While it sits, lightly fry your mac & cheese in some vegan margarine or veg oil. I just cook it enough that everything is a little crispy - it doesn’t necessarily stay together and I think I like that better than having a big block of fried macaroni.
Split the burger mixture into 6 equal portions and flatten into 1/2 burger patties (these will plump up a little when they bake). Transfer the patties onto the baking sheet and use 1/2 of the BBQ sauce to slather the tops with.
Cover with foil and bake for 20 minutes. Flip, slather with the remaining BBQ sauce, and bake (uncovered) for 15 more minutes. Remove from the oven and assemble on a bun with the mac and cheese and whatever toppings your heart desires!