Crispy Seitan Burgers
Simmered seitan cutlets in a crunchy panko coat, stacked in soft buns with pickles, lettuce and vegan mayo.
- Time1 hr 15
- LevelMedium
- Costabout £1.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 819kcal
- 113.4gcarbs
- 11gof which sugars
- 31.9gfat
- 9.1gsaturates
- 21gprotein
- 9.2gfibre
- 3.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the vital wheat gluten, yeast, garlic and onion granules, paprika, thyme and pepper. Whisk the cold stock with the soy sauce and 1 tbsp oil and stir in. Knead for 2 minutes, then rest for 10 minutes.
10 min - 2
Divide into 4 and press each into an oval cutlet about 1 cm thick.
- 3
Dissolve the stock cubes in the water in a wide pan and bring to a gentle simmer, not a hard boil. Add the cutlets and cook for 25 minutes, turning once. Lift out and cool for 10 minutes.
25 min - 4
Whisk the flour, oat milk and 1 tsp paprika into a thick batter. Put the panko on a plate. Dip each cutlet in batter, then press into the panko.
- 5
Heat the sunflower oil in a frying pan over a medium high heat. Fry the cutlets for 3 to 4 minutes each side until deep golden. Drain on kitchen paper.
8 min - 6
Toast the buns. Spread with mayo and hot sauce, then fill with lettuce, tomato, pickles and a crispy cutlet.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
