Hi friends! If this recipe looks familiar, it's because I posted it before BUT this is my "creator's cut" which is more to the point and excludes sponsored content. However, there are a couple of points I missed during the edit. 1. when storing the burgers in the fridge, you don't really need to fill up the container with broth. Just a little will do. 2. when storing the burgers for the freezer, these days I lay them out on a parchment-lined baking sheet and freeze them just until solid. Then I can stack them to store in a freezer bag. No broth necessary. 3. These burgers need SALT before serving. There's not very much salt in the seitan itself because I like to season them on the grill. Then you can adjust to your taste. Hope this helps you make your best, juiciest vegan burgers ever! Cheers, Mary
Yes, I still find it best to add the salt when grilling. They aren't completely bland as there's salt in the bouillon, but adding salt as a finisher is just more effective and allows you to adjust for whatever you're planning for your burger at each meal @@Jalbert1989
Seitan is such a versatile food, thanks to the ancient Asian gods. Also, when I make a roast, I like adding chick pea powder, pinto beans, soy sauce, garlic powder, thyme, as well as stretching, twisting and knotting the dough after resting, making it more fibrous, then steaming it. I successfully made steak like strips, that were fibrous. I suggest you make it, it was freaking delicious, It literally had strings in it like the protein from meat, it was wild. THANK YOU ALSO, for providing the plant eaters with palpable, delicious sustenance for our tummies.
I normally exit off when any reicipie says seitan because of my wheat intolerance but I recently discovered that if I eat Italian 00 wheat I am fine and its the pesticide issue. No stomach issues whatsoever from the italian bread. I went to the link you posted and looked at the comments for this wheat gluten. While it is USDA certified organic (meaning its a USA farm) I saw somone post about being having the glyphosate issue intolerance and that this vital wheat gluten is fine for them. I am willing to give this a try, your burgers look so tasty!
I LOVE the frozen option! I love making seitan deli slices (butter beans + VWG for smoked chick and lentils + VWG for pastrami; both with appropriate seasoning mix) and freeze them. It makes cooking for one or two people so much easier without waste and my freezer chest a "pot of gold" when I'm not in the mood to cook and just want to "heat-and-eat".
Love both this style of videos and your other ones. Its like different kind of music for different occasions. Those burgers though... They looooked gooooooooooddd!!!
so these are absolutely amazing - a cheap soy-free protein replacement i can make in only a couple of hours, and they last all week. i modified the recipe slightly but the method is solid. the thinner fast-food style burgs are more than enough for a lunch sandwich - i'm so happy to have seen this because now i have a new staple that doesn't take up too much time or money. thank you so much for this video!
I don't really need tomato juice or canned tomatoes for other recipes so, when I made these, I mixed concentrated tomato past and water to make tomato juice.
I want to add myself to the people who already tried and loved the recipe! Thanks Mary for the reupload and therefore motivating me to make them again :D
Challenge for you all. Does this work for you? Is it tasty or no? Kinda Swedish no-meat balls with all the trimmings: 1 day old bread roll soaked in 100 ml soymilk, 1 big baking potato or 2 large spuds cooked and mashed, 1/2 tsp each of mustard powder, salt, sugar, flax seeds, freshly ground all spice!!! important, freshly grated nutmeg. Add 1 small finely chopped and fried onion. A couple of tablespoons starch to roll the balls in. I use corn starch. Mix everything except the starch in a food processor or by hand. Roll balls 3-4 cm in diameter and then in the starch. Let them stand for 10 mins. In a pot; 500 ml of veg broth, 1 bottle of bear 330 ml + 1 tsp of dried thyme + 1 tbs tomato paste. Simmer broth, beer and spices. Gently slide the balls in and simmer for 15-20 minutes. Remove balls with slatted spoon and fry in a pan on medium heat until a good color. Boil the broth down while you fry. Serve with cranberry jam, pickled gherkins and potato mash and the broth that became gravy and cooked green peas and a sprinkling of parsley.
Awesome, im definitely going to give this a shot. I never tried using balsamic vinegar to help with the taste but totally makes sense. I just tried making a roast, and it suggested using baking powder to get rid of the vg after taste. It was pretty impressive.
I watched this in front of my poster of SpongeBob flipping patties at the Krusty Krab. How fitting! (Also, you definitely remembered the pickles, Bubble Bass would be forced to give you a good review.)
I know it says no substitutions, but I would honestly love to see the results of using something more readily available in a grocery store outside of more metropolitan areas (the vital wheat gluten). Since the vital wheat gluten is just making a dense dough, could we not use a standard flour or bread flour for similar results?
Sorry, it won't work. Standard flour is 8 to 12 % protein while vital wheat gluten is 80% so they will perform very differently. You might want to try the washing method for making seitan as you can use bread flour, rinse out the starch, and use the gluten leftover.
sorry again that's a no. Gluten is a special kind of protein in that it has that stretchy quality that doesn't occur with protein powders (which are typically gluten-free)@@MrTIHSHO
I'm going to try these....my favorite vegan burgers have been discontinued (m&m). But I am THAT viewer.....I dont like seitan simmered. Only steamed then fried. You're going to say it wont be as juicy or as flavorful....but Mary.....do you think it will still be ok???? (Please say yes). 🍔
I feel for those of you that has to forego gluten. I tried a lot of recipes in september trying to make alternatives without gluten just to experience it, and boy was it hard. And xanthan gum is so expensive 😢
In February my son is going away for a month, so his gf and her bff are coming to stay (I am visually impaired and have mobility issues). One of them is vegan, so we are going vegan for a month. Well mostly. I don't want to be hooked up to an iron infusion with my hair falling out so I will still be accepting the generous offerings of our ex battery ladies and I'll probably eat a few kangaroo meatballs every day on the side, but all our main food will be vegan. I don't know if i have the strength to work with wheat gluten, though. Maybe it's something we could try together? I know the vegan coming to stay with us doesn't always take her vegan diet seriously, and it's something i probably know more about than she does, given my multiple failed attempts before I found out I had too much damage and scarring in my gut.
@marystestkitchen we are going g to try out your cheese recipe, I've bought all the ingredients and I'm looking forward to it. Also, on a very serious note, recently I found out that people with ankylosing spondylitis (did I spell that right? My apologies if I didn't) are also high risk for chronic uveitis. Please, please, don't do what I did. I ignored the symptoms for weeks, thinking it was just a sty or something else relatively harmless, only to find out it was way more serious when I went to visit my gp to pick up a prescription. He organised an emergency appt with an ophthalmologist, but it was too late and I had permanently lost a huge amount of my eyesight. If your eyes are ever sore or red, see a Dr immediately.
I'm not sure that the beets managed to make it look meaty in color by the end, but I doubt anyone needs to care about that when the taste and mouthfeel are on target.
I find the beets will also provide more of that "earthy" flavour to the seitan...and give the burgers the necessary iron, that isn't heme. We could always use veggie grade colorant, if making the veg burgers red, was necessary. ✌️ Don't fear the beets...they are a pretty remarkable veggie.
Not really. Tried that; it just cooks out of the burger before the seitan gets completely cooked. I find adding the fat after the fact (basting while grilling) turns out better.
ah this was filmed so long ago, I am not 100% sure. BUT I believe it was Follow Your Heart (labelled as Earth Island in Canada). The seitan is NOT the same process as chickwheat. For that texture, you want to run it through a food processor or stand mixer.
Do you have any tips for substituting the veggie broth? I just don't like the taste of it in general so I doubt I would like a recipe that's got so much of it in it.
mushroom seasoning (the kind that is extract from mushrooms and made into granules, not dried and ground mushrooms). I would use 1 full tablespoon of mushroom seasoning and add 3/4 teaspoon of salt.
1. knead the dough ball so that it fights you a bit while you're rolling out. 2. MOST IMPORTANTLY, im super serious about that low simmer. Like, do not let that shit boil. If the surface of the water is barely moving, that's good!
Am I the only one that finds wheat gluten to be constipating. Every time I’ve tried recipes I’ve paid for it the next day. Wonder about adding some black beans or chick peas for fiber.
Yo, Mary... your videos are making their way though some of the streaming communities on Twitch, which I'm super thrilled about. Thank you for sharing your knowledge, and making plant based foods accessible. Grilling in Cowtowns winter, is very Canadian of you. 🫶🤘
