Vegan Fried Chick'n Burgers: The veggie burger dreams are made of. A giant “chicken” fillet inside a squishy bun, with avocado, lettuce & spicy vegan mayo.
Course: Main Course
Keyword: barbecue, burger, party food, seitan, tofu, vegan
For the crispy coating:
2tspchicken seasoning (I use garlic, chilli and thyme)
1.5LOil to deep fryI use sunflower oil
For the burgers:
100gfresh gem or iceberg lettuceshredded
½red onionpeeled and cut into rings
1ripe vine tomatothinly sliced
2tbsphot sauceI use Frank's
4tbspvegan mayoI use Hellman's
For the crispy chick'n fillets:
Cut the chicken-style seitan into four fillets the size of your burger bun. Save any offcuts for another recipe (it freezes really well).
Whisk together the dairy-free yoghurt (I use soy yoghurt) with the chicken seasoning and chickpea flour. Coat all the fillets well and then roll each one in the panko breadcrumbs. Arrange on a tray and place the tray into the freezer for 5 minutes.
Cut the chicken-style seitan into four fillets the size of your burger bun.
Remove the fillets from the freezer and carefully deep fry, two at a time for 2-3 minutes until golden and crispy all over. Remove with a slotted spoon and drain on kitchen paper.
To build the burgers:
In a small bowl, mix together the hot sauce and vegan mayo.
Slice the burger buns and spread the spicy mayo inside. Add lettuce, chick'n fillets, onions, tomatoes and avocado. You can also add a slice of vegan cheese if you like.
Serve immediately with crispy French fries.
To make ahead, simply freeze the breadcrumbed fillets in an airtight container and fry or bake before serving. Always cook from frozen.
You can bake the burgers but they won't be as crispy as the fried version. Spray with cooking oil and bake in a hot oven for 20 minutes. The frozen fillets will take 35 minutes if cooking from frozen.