Vegan Seitan Chicken Burgers
Chickpeas and vital wheat gluten make a tender, shreddable seitan patty that is steamed, then pan-fried until golden and crisp. Poultry seasoning, nutritional yeast and miso give it a savory, roast-chicken flavor.
Steps
Before you start
- Plan on about 75 minutes total: 20 minutes of hands-on work, 30 minutes of steaming, and about 15 minutes of resting and cooling.
- Tear off six 10-inch (25 cm) squares of aluminum foil before you start.
- Make sure your pot and steamer basket or rack can hold six foil packets in one or two layers with a lid that closes.
- Use vital wheat gluten, not wheat flour. They are not interchangeable.
Set up the steamer
- Pour the water into a large pot, set a steamer basket or rack inside so it sits above the water, and cover.
- Bring to a gentle simmer over medium-high heat while you make the dough.
- Lay out the six 10-inch (25 cm) foil squares on the counter.
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Ready when: Water is steaming steadily with small bubbles, not a hard boil.
Tip: Keep the water level below the basket so the patties never sit in water.
Mix dry ingredients
- In a large bowl, whisk together the vital wheat gluten, nutritional yeast, poultry seasoning, onion powder, garlic powder, paprika and salt until evenly colored with no streaks of seasoning.
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Ready when: The mixture is a uniform pale golden color.
Mash chickpeas, add liquids
- In a medium bowl, mash the chickpeas with a fork or potato masher until about two-thirds are broken down and some small chunks remain.
- Stir in the broth, miso, soy sauce, lemon juice and olive oil until the miso dissolves.
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Ready when: A chunky, loose paste with no visible lumps of miso.
Tip: Leave some texture. A few chickpea pieces give the patty a more shredded, chicken-like bite.
Knead and rest
- Pour the wet mixture into the dry ingredients and stir with a spatula until no dry flour remains.
- Knead in the bowl for 2 minutes, just until the dough holds together and feels springy.
- Cover and rest for 5 minutes so the gluten relaxes.
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Ready when: The dough is firm, elastic and slightly tacky, and springs back when pressed.
Tip: Do not knead longer than 2 to 3 minutes. Over-kneading makes tough, rubbery seitan.
Shape and wrap patties
- Divide the dough into 6 pieces of about 120 g (4¼ oz) each.
- Press each into a round patty about 4 inches (10 cm) wide and ½ inch (1.25 cm) thick.
- Wrap each loosely in a foil square, folding the edges over twice but leaving a little room inside.
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Ready when: Patties are evenly sized with smooth edges, each in its own loose foil packet.
Tip: Seitan expands as it steams. Wrapping too tightly gives dense, spongy patties.
Steam the patties
- Place the foil packets in the steamer basket in a single layer, or two layers if needed.
- Cover and steam over a steady simmer for 30 minutes.
- Add hot water to the pot if it drops low.
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Ready when: Packets feel puffed and firm; unwrapped patties are firm and springy, not doughy.
Tip: Keep the water at a gentle simmer. A hard boil can make the seitan spongy.
Cool and unwrap
- Carefully lift out the packets with tongs and let them sit on a rack for 10 minutes.
- Unwrap and pat the patties dry with paper towels.
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Ready when: Patties are warm, not hot, and feel dry on the surface.
Tip: Watch for escaping steam when you open the foil.
Pan-fry until golden
- Heat the frying oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers.
- Fry the patties in batches if needed, without crowding, for 3 to 4 minutes per side, pressing lightly once.
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Ready when: Both sides are deep golden brown with a crisp, crackly edge.
Tip: Lower the heat to medium if the patties darken before 3 minutes.
Assemble and serve
- Spread 1 tablespoon vegan mayonnaise on the cut sides of each toasted bun.
- Layer a lettuce leaf, a tomato slice, a hot patty and pickle slices if using.
- Close and serve right away.
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Tip: Put the lettuce against the bottom bun to keep it from going soggy.
Good to know
Tips
- Measure the gluten by weight if you can. Packing a cup can add up to 30 g and make the patties dry and tough.
- Loose foil wrapping lets the seitan expand, which gives a lighter, meatier texture.
- Steaming rather than boiling avoids a spongy texture and keeps flavor in the patties.
- For a crispier crust, dredge the steamed patties in seasoned flour or breadcrumbs before frying.
Make ahead
Steam the patties up to 3 days ahead, cool completely, and refrigerate in an airtight container. Pan-fry just before serving, adding 1 minute per side if they are cold.
Storage & reheating
Room temperature: fried patties keep up to 2 hours. Fridge: store cooked patties airtight up to 5 days. Freezer: freeze steamed or fried patties, separated by parchment, up to 3 months. Reheat thawed or chilled patties in a skillet with a little oil over medium heat for 3 to 4 minutes per side, or in a 375°F (190°C) oven for 12 minutes.
Substitutions
- white miso paste → 1 tbsp extra soy sauce plus ½ tsp extra salt. Flavor is slightly less deep and rounded.
- vegetable broth → 1 vegan chicken-style bouillon cube dissolved in ¾ cup (180 ml) warm water. Cool to room temperature before using.
- poultry seasoning → 1 tsp dried sage, ½ tsp dried thyme and ½ tsp dried marjoram. Use the same total of 2 tsp.
- canned chickpeas → canned white beans such as cannellini. The texture will be softer and less chunky.