Barbecued Seitan Burgers
For these mouthwatering burgers, shiitake mushrooms, chipotle chiles and a blend of tangy spices combine to create a wonderfully robust flavor. Seitan gives the patties body, vegetables keep them moist, and the bread flour and cornmeal help bind the other ingredients.
- Drain seitan, squeeze to remove excess liquid then roughly chopyou should have 2 cups. Transfer to food processor and pulse until broken into small but distinct pieces. Set aside.
- In large skillet, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic, green pepper, mushrooms, 1/2 teaspoon salt, oregano, thyme, celery seed, mustard, ginger and cayenne. Increase heat to medium-high and cook, stirring often, 5 minutes. Transfer sautéed vegetables to large bowl. Add seitan pieces and chipotle and mix well.
- In medium bowl, mix together flour, cornmeal, chili powder, cumin, remaining 1/2 teaspoon salt and pepper. Gradually stir flour mixture into seitan mixture until well combined. Using 1/3 cup for each and packing firmly, form mixture into 8 round patties.
- Prepare a hot charcoal fire or preheat gas grill to high. Place burgers on grill rack, brush tops with some barbecue sauce and cook 5 minutes. Turn burgers, brush with more barbecue sauce and cook about 4 minutes. Serve hot on buns with remaining barbecue sauce.