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Barbecued Seitan Burgers

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Barbecued Seitan Burgers 01-JUL-00 p. 44

Makes 8—Egg- & Dairy-free

 

 

2 tsp. canned chipotle chili in adobo sauce

1/2 cup whole-wheat bread flour

1/4 cup yellow cornmeal

1 1/2 tsp. medium-hot chili powder

1 tsp. ground cumin

1/4 tsp. freshly ground pepper

1/2 cup barbecue sauce

8 whole-grain buns, split

Avocado slices, tomato slices and mesclun (mixed baby

salad greens) for serving

1/8 tsp. cayenne pepper

12 oz. seitan

1 Tbs. olive oil

1 cup finely chopped onion

3 medium cloves garlic, minced

1/2 cup finely chopped green bell pepper

1/2 cup shiitake mushrooms, stemmed and finely chopped

 

1 tsp. salt

1/4 tsp. dried oregano

1/4 tsp. dried thyme

1/4 tsp. celery seed

1/4 tsp. dry mustard

1/4 tsp. ground ginger

Drain seitan, squeeze to remove excess liquid then

roughly chop–you should have 2 cups. Transfer to food

processor and pulse until broken into small but

distinct pieces. Set aside.

 

In large skillet, heat oil over medium heat. Add onion

and cook, stirring often, until softened, about 4

minutes. Add garlic, green pepper, mushrooms, 1/2

teaspoon salt, oregano, thyme, celery seed, mustard,

ginger and cayenne. Increase heat to medium-high and

cook, stirring often, 5 minutes. Transfer sautéed

vegetables to large bowl. Add seitan pieces and

chipotle and mix well.

 

In medium bowl, mix together flour, cornmeal, chili

powder, cumin, remaining 1/2 teaspoon salt and pepper.

Gradually stir flour mixture into seitan mixture until

well combined. Using 1/3 cup for each and packing

firmly, form mixture into 8 round patties.

 

Prepare a hot charcoal fire or preheat gas grill to

high. Place burgers on grill rack, brush tops with

some barbecue sauce and cook 5 minutes. Turn burgers,

brush with more barbecue sauce and cook about 4

minutes. Serve hot on buns with remaining barbecue

sauce, topped with avocado, tomato and mesclun.

 

PER burger: 215 CAL; 15 G PROT; 4 TOTAL FAT (1 SAT.

FAT); 33 G CARB.; CHOL; 675 MG SOD.; 4 FIBER

 

 

 

 

=====

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