If you're craving a savory, flavorful vegan burger with a meaty texture and 34g of protein per patty, this seitan burger recipe is for you. After experimenting with a wide range of vegan burgers over the years, I've finally landed on the best vegan burger recipe.
Whether you're a long-time lover of "wheat meat" or you're trying it for the first time, these vegan seitan burgers are perfect for a summer BBQ, meal prep, or weeknight dinner.
These seitan burger patties are packed with black beans, mushrooms, a touch of beet for color, and plenty of savory seasoning. They’re chewy, satisfying, and full of umami—everything you want in a good burger. Plus, they’re easy to freeze and reheat, making them a great make-ahead option.
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What Is Seitan?
Seitan, sometimes called "wheat meat," is made from vital wheat gluten—aka wheat protein. It's a high-protein, plant-based meat alternative with a chewy texture that mimics beef. In this recipe, seitan dough forms the base of our vegan burger patties.
Ingredients
You'll need these ingredients to make the perfect vegan burger patties:
- mushrooms
- onions
- beets
- garlic
- black beans
- vital wheat gluten
- roasted pepitas (pumpkin seeds)
- tomato paste
- soy sauce (I use low-sodium)
- avocado oil (for sautéing the veggies & searing the burgers)
- paprika
- garlic powder
- onion powder
- southwest chipotle seasoning
- salt and pepper
- nutritional yeast (optional)
See recipe card for quantities.
How to Make Vegan Seitan Burgers
Dice aromatics in food processor: Add mushrooms and onion to the food processor and pulse until finely diced. Don't overdo it—you want a little texture.
Sauté with flavor: Heat a little oil in a frying pan over medium-high heat. Sauté the mushroom-onion mixture for about 10 minutes until moisture is mostly gone. Stir in garlic and soy sauce, cooking for another 2 minutes.
Prep other mix-ins: Pulse beet and pepitas in the food processor until finely chopped. Add the sautéed veggies back in.
Finish the mix: Add black beans, tomato paste, garlic powder, onion powder, paprika, chipotle seasoning or liquid smoke, salt, and pepper. Pulse just until combined.
Form the dough: Add the vital wheat gluten and pulse a few more times until a sticky dough forms. If your food processor is small, you may need to finish mixing in a large bowl.
Shape into patties: On a clean surface, divide the dough into 7 equal portions. Shape into burger-sized patties. If mixture is too wet, knead in a little more vital wheat gluten for structure.
Sear the burgers: Heat a frying pan with a little oil over medium-high heat. Sear each patty for 1–2 minutes per side until browned.
Bake to finish: Transfer patties to a parchment paper-lined baking sheet. Bake at 425°F for 30 minutes, flipping halfway. BONUS: You can throw them in the oven at the same time as your french fries!
Storage Tips
These vegan burger patties are great for meal prep. Once cooled, store in an airtight container in the fridge for up to 5 days. To freeze, let cool completely, then place cooked patties in a freezer bag or air-tight freezer container. Reheat on the stove top or in the oven for best results.
For best texture after freezing, let the patties thaw overnight in the fridge before reheating. If you're short on time, you can reheat straight from frozen—just add a few extra minutes on the stove top or in the oven. For grilled flavor later, reheat on a grill pan or cast-iron skillet over medium-high heat with a little oil.
Serving Suggestions
Serve your juicy seitan burgers on soft burger buns with your favorite toppings—think lettuce, tomato, vegan mayo, caramelized onions, or even grilled sweet potato rounds. Get creative with burger fillings to match your ideal flavor combo. You could also use hummus or pesto as a spread depending on the flavor profile you're going for!
Pair your vegan seitan burgers with crispy baked sweet potato fries, grilled corn, or a fresh summer salad. For toppings, try smashed avocado, vegan cheese, sautéed mushrooms, or a tangy slaw made with apple cider vinegar. You can also turn these patties into a loaded burger bowl with quinoa, leafy greens, and your favorite sauce. The options are endless, and every combination brings out a new layer of flavor.
If you're looking for other great vegan BBQ recipes, you can check out this list! Or you can serve these burgers up with some of my favorite vegan mac and cheese at your next party.
Equipment
A food processor makes this recipe SO much easier and cleaner. I highly recommend the Cuisinart 14-cup food processor (which is the one I use!) or another large food processor for these seitan burgers.
Tips for Best Results
- Don’t overprocess the dough. The more you work the seitan, the chewier it becomes.
- For a smokier flavor, add a dash of liquid smoke.
- Make sure you use a non-stick pan to sear the seitan if you aren't used to searing in regular pans as the seitan will easily stick to the pan.
- If you want even more umami savory flavor, you can add things like nutritional yeast or miso.
Frequently Asked Questions
Can I make these ahead of time? Yes! These are excellent to meal prep and freeze. Just store in a sealed container in the fridge or freezer.
Can I skip the beet? Sure, but it adds that a bit of that pink color found in traditional beef burgers.
What’s the best way to reheat them? Use a frying pan over medium heat or reheat in the oven at 375°F until warmed through.
What if I don’t have vital wheat gluten? Unfortunately, there’s no great sub for wheat protein in this recipe. You can find it at your local grocery store or online on Amazon.
Recipe
Best Seitan Burger (Grillable, High Protein, & Vegan)
Equipment
- non-stick skillet
- baking sheet
- parchment paper
Ingredients
- 8 oz 8 oz baby bella mushrooms
- 1 medium to large onion, peeled and roughly chopped to fit into food processor
- 1½ teaspoon salt, divided
- 2 large cloves garlic, minced
- 2 tablespoon low sodium soy sauce
- 1 tablespoon tomato paste
- 1 medium beet, peeled and roughly chopped (~a heaping cup)
- ⅓ cup roasted pepitas
- 1 15-oz can black beans, drained and rinsed
- 1 tablespoon nutritional yeast (optional)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon Southwest chipotle seasoning (I used Mrs. Dash brand)
- ground pepper to taste
- 2 cups vital wheat gluten
- 4 tablespoon avocado oil, divided - for cooking the mushrooms/onions and then searing the patties (feel free to use extra oil as needed when searing but 4 tablespoon is usually enough for me)
Instructions
- Prep and sauté aromatics: Add the onion and mushrooms to a food processor and pulse until finely diced (not mushy, just small bits). Heat a drizzle of olive oil (1 tbsp) in a skillet over medium heat. Add the mushroom-onion mixture and ½ teaspoon salt and sauté for 8–10 minutes. Stir in the garlic, tomato paste, and soy sauce. Cook for a few more minutes until the mixture is slightly moist but most liquid has cooked off, then remove from heat to cool slightly.
- Pulse beet and pepitas: Roughly peel and chop the beet. Add to the food processor with the roasted pepitas and pulse until finely chopped.
- Combine everything in the processor: Add the sautéed mixture to the processor, followed by black beans, garlic powder, onion powder, paprika, southwest chipotle seasoning, remaining 1 teaspoon salt, and pepper. Pulse to combine. Add the vital wheat gluten and pulse again until the dough comes together (it should form a large ball before you start shaping into patties). Avoid overmixing or it will become tough and more dry after cooking. Preheat the oven to 425℉.
- Shape into patties: Transfer the dough to a bowl or clean surface. Divide into 7 equal portions and shape into large burger patties.
- Sear and bake: Heat a non-stick skillet over medium-high heat and heat 4 tablespoons avocado oil. Sear patties for 1–2 minutes per side until browned. You may need to work in batches and use additional oil depending on the size of your pan. Transfer to a parchment-lined baking sheet and bake at 425°F for 30 minutes.
- Cool and serve: Let burgers rest for a few minutes. Serve on buns with your favorite toppings!
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Nutrition
Final Thoughts
This vegan seitan burger recipe is the real deal. It’s hearty, high-protein, and perfect for those looking to recreate that classic beef burger feel without animal products. Whether it’s your first time making seitan or your fiftieth, you’ll come back to this one again and again!
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