Black Bean Seitan Burgers

Photography By: Jef L'Ecuyer

Our Black Bean Seitan Burgers are a mouthwatering creation that elevates the classic burger experience. Crafted with care and fuelled by plant-based ingredients, these burgers are a delicious and satisfying option for veggie enthusiasts and meat-lovers alike.

At the heart of these burgers is a dynamic duo: black beans and seitan. The black beans bring a rich, earthy undertone to the mix, while the seitan adds a hearty, meaty texture. Packed with protein and fibre, these burgers not only tantalize your taste buds but also keep you full and satisfied.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 6


  • 4 tablespoons (60ml) Extra virgin olive oil
  • 4 each (2.04 kg) Medium onions, diced
  • 2 each (114 g) Garlic heads, finely minced
  • 4 tablespoons (12g) Dried oregano leaves
  • 4 tablespoons (24g) Ground cumin
  • 4 cups (312g) Cremini mushrooms, diced
  • 2 cups (274g) Sunflower seeds
  • 4 cups (686g) Black beans, cooked, drained & rinsed, divided
  • 1 cup (120g) Vital wheat gluten
  • 4 cups (660g) Brown rice, cooked
  • 1 tablespoon (15ml) Soy sauce (or tamari for gluten-free)
  • 1 teaspoon (6g) Sea salt


  • 24 each Burger buns, plant-based
  • 10 1/2 ounces (300g) Tomatoes, to taste
  • 4 1/2 ounces (120g) Red onion, to taste
  • 4 1/2 ounces (130g) Iceberg lettuce, to taste
  • 7 ounces (200g) Dill pickles
  • 10 each Jalapenos, fresh (optional)
  • Desired condiments — ketchup, egg-free mayonnaise, mustard

Avocado Lime Mayo:

  • 2/3 cup (166ml) Egg-free mayonnaise
  • 1 1/3 each (262.5 g) Avocado
  • 1 1/3 each (30 ml) Lime, juiced
  • Salt & pepper, to taste


  1. In a large skillet over medium heat add oil. Once heated add onion and sauté until translucent, about 4 minutes.
  2. Add garlic, oregano, cumin and mushrooms and sauté until fragrant, about 3 minutes.
  3. Meanwhile, in a food processor add sunflower seeds and pulse until coarsely ground. Add cooked vegetable mixture, half the beans and vital wheat gluten. Pulse until mixture comes together. In a large bowl, combine puréed mixture, remaining beans, rice, soy sauce (or tamari) and salt. Stir until combined.
  4. Form mixture into 6, 4-inch patties and transfer to parchment lined baking sheets. Brush with oil and bake for 25-30 minutes or until heated through and crisp on the outside. Meanwhile, prep toppings for burger. Mix all mayo ingredients together and whisk until smooth.
  5. To assemble burger: Place burger on bun and top with condiments of choice, tomatoes, onions and lettuce. Optionally top with fried jalapeños.

Looking for other delicious plant-based recipes? You’ll love our Cauliflower and Lentil Fritters and Dairy-Free Nacho Cheese Sauce.