Step 1

Blend water, beets, tomato juice, mushroom powder, concentrated vegetable base, balsamic vinegar, paprika, and black pepper until smooth. Transfer to a large mixing bowl and add about 75% of the vital wheat gluten. Mix well with clean hands until no dry flour remains. Depending on the wetness of the ingredients, you may or may not have to add the rest. You want the dough to be fairly dense without any dry bits. Do not over knead or it will be too tough to shape.

Step 2

Separate the dough into 6 for thick burgers or 12 for thinner burgers. Shape the burgers into balls, then flatten to make patties. Use a rolling pin to flatten the burgers to your desired width/thickness. They will spring back a bit as you work so be patient. Keep in mind that the burgers will double in size after cooking. Next, you'll cook the burgers in the oven or on the stove.

Step 3

Place the burgers in a roasting pan or dutch oven. You may stack the burgers to fit. Cover completely with vegetable broth and cover with a lid. Bake in a oven preheated to 350°F for 1 hour, flipping the burgers 30 minutes into the cooking time.

Step 4

After your burgers are fully cooked, treat them like "raw" burgers. Finish them on the grill or pan-fry. See below for details.

Step 5

Place the burgers in a large pot. You may stack the burgers to fit. Cover completely with vegetable broth. Bring the broth to a low boil. Do not allow the broth to come to a rolling boil. Turn the heat down to low or medium low and cover. Allow the burgers to cook at a steady low simmer for one hour, flipping the burgers 30 minutes into the cooking time.

Step 6

After your seitan burgers are fully cooked, treat them like unseasoned burgers. Finish them on the grill or pan-fry. See below for details.