Steak Burger (New!)

Steak Burger (New!)
This beefy burger is reminiscent of a steak house filet mignon. The glaze is silky, and savory, and luscious, and gives the final patties an extra bit of that something you can’t quite put your finger on, but you know you’ve tasted it before…umami. The glaze makes more than you will need for the burgers, so make sure to use it on other things, like stir fries, rice bowls, and to toss with your favorite veggie proteins.

Nut-free

For the Seitan Dough:
1 can (20 ounce, 565 g) young green jackfruit, in brine, rinsed, drained and patted dry
1 1/2 cups (216 g) vital wheat gluten
1/4 cup (31 g) all-purpose flour
1 tablespoon (8 g) dried minced onion
1 teaspoon garlic powder
1 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup (235 ml) beef-flavored vegetable broth (store-bought, or homemade, page XX)
1/4 cup (60 ml) vegan Worcestershire sauce
2 tablespoons (30 ml) mild flavored vegetable oil

For the Simmering Broth:
6 cups (1.4 L) water
1/2 cup (120 ml) soy sauce
1/4 cup (60 ml) vegan Worcestershire sauce
2 tablespoons (20 g) minced garlic
2 tablespoons (16g) onion powder
1/2 teaspoon black pepper

For the Savory Steak Glaze:
2 cups reserved Simmering Broth
1/4 cup (55 g) tightly packed brown sugar
1/4 cup (60 ml) water
2 tablespoons (16 g) cornstarch

You will also need:
Cheesecloth

Preheat oven to 375°F (190°C, or gas mark 5) and line a baking sheet with parchment or a reusable baking mat. Arrange jackfruit chunks in a single layer and bake uncovered for 30 minutes.
While jackfruit is baking, mix together vital wheat gluten, all-purpose flour, onion, garlic powder, parsley, salt, and pepper to a medium sized mixing bowl.
In a separate bowl combine broth, Worcesterchire, and oil.
Remove jackfruit from oven, and allow to cool enough to handle. Shred the jackfruit until it resembles shredded chicken (you can use your fingertips to do this) and add to the dry mixture. Toss to coat.
Add wet mixture to dry and, using your hands, mix until fully combined. Right in the bowl, knead the mixture for 15 full minutes, ripping it apart into small chunks and smashing it back together as you go. (You can also use a stand mixer with a dough hook, or a food processor with a dough blade for this.) Bits and pieces of the jackfruit will fall out of the dough, that’s okay, just smash it back in. The Simmering process will lock it into place.
Form into a ball, cover lightly, and allow to rest for twenty minutes. While resting, prepare the Simmering Broth. Add all ingredients to a medium pot, with a lid, and stir to combine.
Lay a sheet of cheesecloth, about 12 inches (30-cm) square, on a flat surface. Place rested dough ball in the center of the cheesecloth. Roll tightly into a log shape, about 4 inches (10 cm) in diameter, and 4 inches (10-cm) long, and tie the ends closed. Place in simmering broth.
Cover and bring to a simmer. Simmer for 2 hours, returning occasionally to rotate and prevent it from sticking to the bottom of the pot, especially if it is not fully submerged in broth.)
Remove from broth (do not discard broth!) and allow to cool completely. You can even place in the refrigerator in an airtight container, for up to a week, before using.
To make the Savory Steak Glaze, bring two cups reserved Simmering Broth to a boil, reduce to a simmer. Add in brown sugar and stir to dissolve. Mix together water and cornstarch to make a slurry. Slowly whisk in the slurry and continue to whisk until glaze thickens. Remove from heat.
Once seitan has cooled, unwrap the cheesecloth. Using a sharp serrated knife, slice the log into burger patties to desired thickness. (I usually do 3/4 inch (2 cm) thick slices to really make them like a steak. Depending on how you are going to serve them, you may want a thinner cut.)
Preheat a frying pan or skillet with a smidge of oil over medium heat. Add patties to the pan and fry until browned, three to four minutes. Spoon glaze over the patties as they cook. Flip and repeat on the other side.
Serve as desired.

YIELD: 4 TO 6 BURGERS