Pepper-crusted, bloody cheese burgers – vegan!

Don’t we all just love burgers? On the German version of dailyvegan, I’ve published over 20 different hearty burger recipes. This one belongs to my personal favourites. My pepper-crusted , bloody cheese burgers. It is just awesome!
The patty will make your taste buds dance on your tongue!
Together with home made coleslaw and my creamy mustard sauce, a juicy dream!
Grab one, take huge chunks into your mouth and the world is beautiful!

By the way, for a burger, this one is really healthy with 100% fast food taste! It’s patties contain fresh beet roots. Within the coleslaw you can find white and red cabbage, full of vitamins. The sprouts are giving the burger a very healthy and fresh topping.

Ingredients for 6 bloody cheese burgers:

Patties:

1 1/2 cups vital wheat gluten
4 tbsp gram flour (chick pea flour, garbanzo flour)
3 tbsp yeast flakes
1/2 tsp garlic powder
1/2 tsp coriander, ground
1 tsp onion powder
1/2 tsp paprika

1 cup vegetable stock
2 tbsp red wine
1 beet root, diced
2 cloves of garlic, finely chopped
4 tbsp tomato purée
2 tbsp soy sauce
3 tbsp olive oil
1/2 tsp liquid smoke

Rub for the patties:

1 tsp black pepper, coarsely ground
1/2 tsp paprika
2 tsp salt
1 tsp brown sugar
1/2 tsp garlic powder
1/2 tsp mustard powder
1 pinch cayenne pepper
1 pinch chilli powder
1/2 tsp cumin

2 tbsp BBQ sauce
2 tbsp red wine
1/4 tsp liquid smoke
6-7 tbsp black pepper, coarsely ground

Creamy Mustard Sauce:

1 tbsp Dijon mustard
1 cup vegan mayonnaise
2 tsp agave nectar or vegan honey
1 tbsp chives, finely chopped
1/2 tsp salt
1/4 tsp black pepper, ground

Coleslaw:

1/2 cup red cabbage, chopped into thin stripes
1 small red onion, cut into thin stripes
1/2 cup white cabbage, chopped into thin stripes
1 small white onion, cut into thin stripes
1 small red chilli, finely chopped
1/2 cup vegan mayonnaise
1 tbsp Mustard
1/2 tsp sugar
1 tbsp apple cider vinegar
1 tbsp lemon juice
1/2 tsp celery salt
1 tsp hot chilli sauce
salt
black pepper

6 slices of vegan cheese
6 lettuce leafs
Fresh sprouts
6 burger buns

Directions:

I am always preparing the coleslaw first. Because it should sit in the fridge for at least to hours, before using it. That way the flavours can fully develop. It is perfectly fine, if you prepare it 1 or 2 days in advance.
Mix the cabbage with the onions and red chilli. In another bowl mix the mayonnaise with mustard, apple cider vinegar, lemon juice, sugar, celery salt and chilli sauce. Add the dressing over the salad, mix well and season with salt and pepper.

For the patties mix all dry ingredients together in a bowl. Use a blender to mix all wet ingredients and the beet root thoroughly.
Gradually add the liquid to the dry ingredients and knead it in with your hands. Until a soft dough developes, that is still firm enough to not fall apart. Should the dough be too moist, knead in a little more vital wheat gluten . Let the dough rest for 10 minutes.
Form the dough into a roll, that can later be cut into 6 slices. Wrap it loosely in aluminium foil.
Bring a pot of water to a boil. Place the seitan in the aluminium foil in a steamer insert. Simmer for 40 minutes.
Remove the seitan from the foil and allow to cool completely.

Preheat the oven to 200 ° top and bottom heat.
Cut the cooled seitan into six equally thick slices. If necessary, gently shape the slices a little with your hands to bring them into shape.
Mix all the spices together for the rub. Rub the seitan patties generously on both sides.
Place them on a baking tray with baking paper and roast them in the oven for 25 minutes. In between, turn them over once after 15 minutes.
Keep the oven on.

Mix the BBQ sauce with the liquid smoke and red wine. Brush the patties generously with this sauce. Then turn them in the coarsely ground pepper.
Heat a little oil in a frying pan and fry the patties crisp on both sides.

Put the patties back on the baking tray and spread the vegan cheese slices on top of them. Put the tray into the oven for 3-4 minutes until the cheese has melted nicely.

Mix all ingredients for the creamy mustard sauce.

Cut the burger buns into halves and toast them.
Place the salad leaves and coleslaw on the lower halves. Put the cheeseburger patties on top. Add a rich dollop of creamy mustard sauce and garnish with fresh sprouts, before you add the upper half of the bun.

Enjoy your pepper-crusted, bloody cheese burgers !