Southern Fried ‘Chicken’ Burger

Servings: Makes 4

Nutritional Information:

Per 100g

Calories 260 Fat 6.4g Saturates 0.9g Carbohydrates 24g Sugars 0.7g Protein 25g Salt 0.95g




Place all the seitan ingredients, except the vital wheat gluten, into a blender and process until smooth. Measure out the vital wheat gluten into a bowl and add the chickpea mixture from the blender. Using a wooden spoon or plastic spatula, mix everything together really well until you have a soft dough. Leave to rest for 10 minutes.


Preheat oven to 180°C (Gas Mark 4, 350°F). Take the dough from the bowl and place on a clean surface. Using your hands, knead and stretch the dough, pulling it apart and folding together to create a strand-like texture. This can also be done by mixing the dough in a food processor in several batches. Once the dough is stretchy and elastic, form into a lump and wrap in 2 layers of foil.


Place the foil package into a roasting dish and pour in water to come half way up the sides of the package. Cover the whole dish with another sheet of foil. Transfer the dish to the oven and leave to steam for 1 hour 30 minutes. Check the water level occasionally and top up as needed. Turn the foil package over once during cooking.


Once the seitan has cooked, remove it from the oven and leave to cool wrapped in the foil. For best results, refrigerate overnight once cooled.


When ready to cook, mix the gram flour and water together to create a smooth batter. In another bowl, mix together all the spices with the plain flour and bicarbonate of soda.


Unwrap the seitan and tear into 4 ‘steaks’. Heat 2 cms of vegetable oil in a large, heavy based pan. Dip the steaks, one at a time, into the batter and then in the seasoned flour. Making sure they are very well coated. Carefully lower into the oil and fry for a few minutes on each side, until golden and very crispy. Once cooked, transfer to a plate lined with kitchen paper to drain.


Serve the burgers in the toasted buns, with salad, sauces, pickles, and plenty of napkins.


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