My quest for the perfect vegan burger continues since I wasn’t completely happy with the ones I made a few days ago with okara and vital wheat gluten. Then yesterday, I suddenly remembered that Gaz Oakley’s recipes always produce seitan that is perfectly textured and verrrrry tasty. I searched his cookbooks and found a very promising burger recipe called “Quarter Pounders,” which turned out to create a PERFECT veggie burger! I cannot reproduce the recipe because it’s protected by copyright, but it’s in his first cookbook, Vegan 100, which is currently on sale for only $15 CDN on Amazon. That’s not an affiliate link–I just think it’s a great vegan cookbook and that’s a great price.
The recipe is very similar to his seitan steak recipe, but with no red wine in either the seitan or the broth in which the burgers are simmered. The spicing is slightly different as well. And, of course, you shape the seitan dough into patties rather than steaks. I tend not to substitute any of Gaz’s ingredients because his flavouring and spicing is always so bang on. The one exception is Marmite, which I cannot get, so I do have to sub Better Than Bouillon Vegetable Base (or, if you can get it, the No Beef Base). These are the burgers post-simmering. At this point, you grill them for about fifteen minutes, flipping halfway through:
Next, I veganized this burger bun recipe by Joshua Weissman. I also simplified the recipe by using a bread machine rather than a stand mixer. To veganize the buns, I subbed soymilk for dairy milk, aquafaba for eggs, and vegan butter for dairy butter. I used this recipe for a vegan egg wash because it apparently produces both shine and brownness. These buns are definitely worth the trouble–the result is a soft, delicious bun that’s perfect for holding a burger!
Vegan Tangzhong Burger Buns
- 20g all-purpose flour
- 87 grams soymilk
- 120 grams soy milk (or other plant milk)
- 7 grams fine sea salt
- 35 grams granulated sugar
- 85 grams aquafaba
- 42 grams vegan butter or margerine, softened
- 320 grams all purpose flour
- 9 grams instant yeast
For Vegan Egg Wash:
- 1 tsp maple syrup
- 2 TBS soymilk
Make the tangzhong by adding the soymilk and flour to a pan over medium heat; constantly whisk until it becomes a paste.
Place tangzhong in bread machine, followed by the remaining ingredients in the order listed. Choose the “Dough” function. When complete, remove dough and divide into eight balls of approximately 90 grams each.
Place shaped dough balls onto a rimmed sheet tray lined with parchment paper. Leave a couple of inches of space between the dough balls. You’ll likely have to use two baking sheets for eight buns. Cover with a rectangular cake pan that is flipped so that the dough will not dry out.
Let rise at room temperature for another 1-2 hours, or until doubled. Before baking, brush with vegan egg wash.
Bake at 375 degrees eighteen minutes (internal temperature = 207) until golden brown.
And there you go! ALMOST perfect vegan burger buns. Clearly, I should have turned the baking sheets halfway through cooking to get more even browning, but what the hell.
And here is my perfect vegan mushroom burger on a perfect vegan bun! DELICIOUS!!
And the song of the day is Van Morrison’s “Wild Children”–a song apparently about the first wave of baby boomers who grew up outside the United States, yet received their formative images from American anti-heroes represented in the song. This album–Hard Nose the Highway–always reminds me of the fall, which is what it feels like today on this rainy, cold May day on Denman Island.