Shiitake seitan burger with kimchi mayo

Vegan Mushroom Burger Recipe with Kimchi Mayo

This recipe comes from Richard Makin aka School Night Vegan. Check out his expert guide to cooking with vegan ingredients here, including his vegan mayonnaise recipe.


Total time

1 hours 20 minutes

+ soaking



vegan mayonnaise 5 tbsp, see recipe in the link above

vegan kimchi 3 tbsp

spring onion 1, finely chopped

dried shiitake mushrooms 50g, rehydrated in boiling water for 30 minutes, then drained really well (reserve the water)

red onion 1 small, roughly chopped

garlic 1 large clove

dark soy sauce 2 tsp

Marmite 1 tsp

brown rice miso paste 2 tsp

cooked beetroot 50g

shiitake soaking water (see above) 7 tbsp

vital wheat gluten 50g, see notes below

gram flour 50g

smoked paprika ½ tsp

ground cumin ¼ tsp

dried tarragon ½ tsp

sea salt 1 tsp

vegan burger buns 5, halved and toasted

lettuce leaves 5

tomato slices 5

vegan cheese slices 5


Step 1

Put the mayo and kimchi in a food processor and blitz until smooth. Stir in the chopped spring onion.

Step 2

To make the burgers, put the mushrooms, onion, garlic, soy, Marmite, miso, beetroot and shiitake soaking water into a food processor and pulse until the consistency of a very chunky tapenade.

Step 3

In a large bowl, measure out the remaining burger ingredients. Add the mushroom mixture to the dry ingredients and combine together until it forms a very loose dough. Knead and turn in the bowl for 5 minutes. The dough should remain pretty wet.

Step 4

Half fill a medium pan with just-boiled water and put a bamboo steamer on top. Alternatively, use an electric steamer. Divide the dough into 5 equal balls and then flatten them into patties. Doing your best to keep their disc shapes, wrap each patty in a layer of baking paper and then a layer of foil. Put in the steamer and cook for 1 hour.

Step 5

Once steamed, rub with a little oil and put on a BBQ over white-hot coals or in a hot griddle pan. Flip after a few minutes, then serve in a toasted bun with a good dollop of kimchi mayo, the lettuce, tomato and a slice of vegan cheese.

Vital wheat gluten (used to make seitan) is wheat flour that is very high in gluten and low in starch. When combined with water it becomes a firm mix with a ‘meaty’ bounce. It’s available from and health-food shops.

Listen to Richard speak about vegan cooking on our podcast here:

[acast acastid=”e2163122-0596-4bfb-9c73-43e9abfb3c12″ /]

[image id=”91390″ size=”landscape_thumbnail” align=”none” title=”Interview with Richard Makin aka School Night Vegan” alt=”A vegan burger next to a photo of Richard Making next to a photo of vegan tacos” classes=””]

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