Ingredients

• Ingredients The Meaty Part: 1 jar seitan 1 pack tempeh 1 tbsp sesame oil 2 tbsp shoyu or tamari sauce 1 cup water Sauté the vegetables: 1 tbsp toasted sesame oil 2 cloves garlic, crushed 2 celery stalks finely diced 2 carrots, finely diced 2 shallots, finely diced 10 fresh shitake mushrooms ½ tsp herbs de Provence ¼ tsp each, ginger powder, turmeric, paprika 1 tbsp mirin 1 tbsp shoyu or tamari sauce 4 tbsp rice flower 4 tbsp strong wheat flour 2 tbsp organic sunflower oil for frying

Preparation

• Method Mince the seitan chunks by using a small hand grinder and transfer to a bowl. Crumble the tempeh in your fingers and add to the seitan. Heat the oil in a pan and add the ground seitan and crumbled tempeh. Stir well to coat in oil and then add the shoyu sauce and water stir and then cover. Simmer on low heat for about 15 minutes or until all liquid is absorbed. Return the ingredients to the mixing bowl. Warm the wok or pan and add the oil. Stir in the garlic, celery, carrots, shallots, mushrooms, herbs and seasonings. Mix to coat all the contents in oil. Add the mirin and shoyu and pop the lid on the pan and cook on low heat for 5 minutes. Place this mixture into the seitan/tempeh bowl and mix well. Sprinkle the flour on top and using a spatula blend and fold until you achieve a solid consistency. I then prefer to chill the mixture for one hour or more in the fridge to allow the mixture to stiffen. To make the burgers simply take one heaped tablespoon of mixture and roll in your hands, squeezing and then flatten into a burger shape. Warm the sunflower oil in a deep based pan and add the burgers, fry on each side for 5 minutes until crisp and golden. Delicious served on toasted sourdough. Spread vegan mayonnaise on the bread; add a hefty layer of rocket or other salad greens (pre-dressed) in your favourite salad dressing.  Pop on a burger and top with some homemade pickles or relish, sliced tomatoes or whatever your heart desires.