Barbecued Seitan Burgers Recipe

Barbecued Seitan Burgers

Makes 8

30 minutes or fewer

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.

2 tsp. canned chipotle chili in adobo sauce
½ cup whole-wheat bread flour
¼ cup yellow cornmeal
1 ½ tsp. medium-hot chili powder
1 tsp. ground cumin
¼ tsp. freshly ground pepper
½ cup barbecue sauce
8 whole-grain buns, split
12 oz. seitan
1 Tbs. olive oil
1 cup finely chopped onion
3 medium cloves garlic, minced
½ cup finely chopped green bell pepper
½ cup shiitake mushrooms, stemmed and finely chopped
1 tsp. salt
¼ tsp. dried oregano
¼ tsp. dried thyme
¼ tsp. celery seed
¼ tsp. dry mustard
¼ tsp. ground ginger

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.