Vegan Brisket Burger
Indulge in the ultimate comfort food with this mouthwatering Vegan Brisket Burger—a plant-based twist on a classic favorite that’s bursting with smoky, savory flavors! Crafted from seitan made with nutrient-rich vital wheat gluten, chickpea flour, and nutritional yeast, these hearty patties are marinated in a blend of soy sauce, tomato paste, maple syrup, and liquid smoke to deliver that authentic brisket-like taste. After baking to perfection, the patties are pan-seared for a delectable golden crust. Served on soft burger buns and topped with crisp lettuce, juicy tomato slices, tangy pickles, and creamy vegan mayonnaise, this recipe guarantees a satisfying bite every time. Perfect for vegans and BBQ lovers alike, this protein-packed burger is as indulgent as it is wholesome. Ready in under two hours, it’s a surefire crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 1.5 cups Vital wheat gluten
- 0.25 cups Chickpea flour
- 0.25 cups Nutritional yeast
- 2 teaspoons Smoked paprika
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 0.5 teaspoons Black pepper
- 0.5 cups Soy sauce
- 2 tablespoons Tomato paste
- 2 tablespoons Maple syrup
- 1 teaspoon Liquid smoke
- 1.25 cups Water
- 2 tablespoons Olive oil
- 4 Burger buns
- 4 Lettuce leaves
- 4 Tomato slices
- 8 slices Pickles
- 0.5 cups Vegan mayonnaise
Instructions
In a large bowl, combine vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, onion powder, garlic powder, and black pepper. Mix well.
In a separate bowl, whisk together soy sauce, tomato paste, maple syrup, liquid smoke, and water until smooth.
Pour the wet ingredients into the dry ingredients and stir to combine until a dough forms.
Knead the dough for about 5 minutes until it becomes elastic and firm.
Shape the dough into a flat loaf and wrap it tightly in aluminum foil.
Place the wrapped seitan on a baking sheet and bake at 350°F (175°C) for 60 minutes, turning halfway through to ensure even cooking.
Once baked, remove from the oven and let it cool for a few minutes. Carefully unwrap the foil.
Slice the brisket into thick burger-sized patties.
In a skillet, heat olive oil over medium heat. Sear the brisket patties until golden brown on each side, about 3 minutes per side.
To assemble the burgers, spread vegan mayonnaise on the inside of each burger bun.
Place a lettuce leaf on the bottom half of each bun, followed by a tomato slice, a brisket patty, and a couple of pickle slices.
Finish with the top half of the bun and serve immediately.
Nutrition Facts
Calories |
2601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 7036 mg | 306% | |
| Total Carbohydrate | 215.0 g | 78% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 53.6 g | ||
| Protein | 289.8 g | 580% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 810 mg | 62% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 2126 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
