- 2 cups seitan (store-bought or homemade)
- 2 Tbsp. finely minced onion
- 2 Tbsp. finely minced celery
- 1/3 oat flakes
- 1 Tbsp. ketchup
- 1 Tbsp. vegan mayonnaise
- 1 tsp. Worcestershire sauce
- 1 tsp. minced capers
- 1 Tbsp. fresh parsley , minced
- 1 red onion , cut into half moons
- Several sprigs of fresh rosemary
Grind the seitan in a food processor or by pulsing in a blender until it resembles minced meat. Next, grind the oat flakes till they resemble coarse flour. Firm tofu can be used in place of the seitan. Simply crumble the tofu with a masher or clean hands.
Other veggies and herbs can be added, such as grated or minced carrot, red onion, zucchini. Chives, basil, green onions or cilantro can be used in place of the parsley.
Instead of baking, you can pan-fry the burgers until crispy—about 2 minutes per side. Alternatively, you can make into meat balls and serve in a spicy tomato sauce over pasta or rice.
To make this a vegan recipe, you can use vegan Worcestershire sauce in place of regular Worcestershire sauce.
Mix the seitan with the oats, veggies, ketchup, vegan mayonnaise, Worcestershire sauce, capers and parsley.
Form into burgers. Toss the red onion with the olive oil and spread on a baking sheet with sprigs of fresh rosemary. Put the burgers on top of the onion and bake for about 15 minutes.
Serve in a wholegrain bun, topped with the red onions, lettuce, sprouts and your favorite spreads—mustard, mayo, pickle, etc.