125 g Seitan-1 tablespoon chickpea flour-2 tablespoons of yeast flakes-1 tbsp fried onions-1 teaspoon onion powder-1 teaspoon garlic powder-2 tablespoons soy sauce-1 tbsp olive oil- ½ tablespoons of liquid smoke -1 teaspoon ground pepper-½ tsp chilli powder- ½ tsp salt-½ teaspoon cumin-1 cooked beetroot-150 ml vegetable broth-2 tbsp olive oil-For the oven frieze: 500 g potatoes-2 tbsp olive oil-2 tsp thymesea-salt -pepper-also 4 burger buns with sesame-1 tomato-½ red onion-4 tablespoons ketchup-2 tablespoons mustard-4 leaves Romana salad-Mix seitan-chickpea flour-yeast flakes- fried onions- onion and garlic powder in a bowl.
Everyone loves street food. Everyone! And those who now come up with “I do not like greasy burgers,” I just ignore them. I do not believe that.
The largest clean-eating apostles can hardly resist, if you give them a delicious, fragrant and fresh veggie burgers in the nose and that is – at least in our philosophy – absolutely right, because the soul eats finally with. It’s not for nothing Soulfood. I do not want to hear the phrase beginning with “fast”! We are talking about high quality food.
And let’s be honest: If you do not throw ready-made patties on a roll and then drown them in ketchup masses, a veggie burger can not be as “bad” as one gets. Certainly not if, like the street food movement of today, food is again considered valuable and more attention to freshness than to speed and profit.
Today, there is a super juicy, of course, homemade Seitan burger with crispy thyme oven fries. Almost as an appetizer for the book.
Listen, where can you never resist? Pizza? Burger? Burritos?
For 4 burger patties
125 g Seitan-Fix
1 tablespoon chickpea flour
2 tablespoons of yeast flakes
1 tbsp fried onions
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons soy sauce
1 tbsp olive oil
1 ½ tablespoons of liquid smoke
1 teaspoon ground pepper
½ tsp chilli powder
1 ½ tsp salt
½ teaspoon cumin
1 cooked beetroot
150 ml vegetable broth
2 tbsp olive oil
For the oven frieze
500 g potatoes
2 tbsp olive oil
2 tsp thyme
4 burger buns with sesame
½ red onion
4 tablespoons ketchup
2 tablespoons mustard
4 leaves Romana salad
Mix seitan-fix, chickpea flour, yeast flakes, fried onions, onion and garlic powder in a bowl.
Super Juicy Seitan Burger
Puree soy sauce, olive oil, liquid smoke, pepper, chilli powder, salt, cumin and beetroot in a food processor and mix with the vegetable broth. Add the liquid ingredients to the dry, stir with a wooden spoon, then knead the dough with your hands briefly. Form four large patties and steam in a pot with steaming over low to medium heat for 45 minutes.
Preheat oven to 220 ° C top and bottom heat.
Wash potatoes and cut into 1 cm thick strips. Rinse the frieze under running water, dab dry well and mix in a bowl with olive oil, thyme, salt and pepper.
Spread the oven frieze on a baking sheet lined with baking paper and bake until golden brown and crispy for 35-40 minutes. Put olive oil in a hot pan and fry the burger patties until golden brown on both sides for 6-7 minutes over medium heat. Slice burger rolls and toast w
ith the cut side down in a pan without oil for 2 minutes. Cut the tomato and red onion into thin slices.
Spread rolls with ketchup and mustard, cover with lettuce, a patty, slices of tomato and onion and serve with the crunchy oven-frieze.
We recommend for you: Vegan Summer Roll Bowl