Vegan Halloween Recipe - Seitan’s Bloody Hand Burgers (VIDEO INCLUDED)
With Halloween creeping just around the corner, there’s no better time to cook up some creepy, bloody food, minus the actual blood of course! These slider style “hand burgers” have a dose of metal, and a dose of spooky by shaping the patties to look like they’re throwing up the horns and smothering the slider buns with homemade bloody beet ketchup.
Creepy heavy metal fingers poke out the side of the bun while beet ketchup blood oozes out.
The burger sliders are a nod to the popular Beyond burgers and can be made “juicier” but adding in the optional cold chunks of coconut oil or be made a bit lighter by making the recipe as is.
Feel free to make larger burgers, and even add some spiciness to your ketchup with a bit of cayenne or red pepper flake if you like it hot. In order to keep the fingers intact, I prefer baking these burgers, but in a well sprayed pan with a careful hand, these can one hundred percent be pan fried as well.
This recipe will definitely stand up on the grill as well, but it is definitely not recommended that you attempt to make hands if you opt for the grilling method.
These sliders are the perfect marriage of hard rock and Halloween.
Seitan’s Bloody Hand Burgers
(makes 9 sliders)
½ can cooked beets, (drained, juice reserved)
½ can fire roasted tomatoes
½ tbsp onion powder
½ tbsp garlic powder
1 tbsp apple cider vinegar
1 very soft medjool date
¼ tsp salt or to taste
A couple of grinds of fresh pepper
2 cups Textured Vegetable Protein
2 cups Vegetable broth
3/4 cup vital wheat gluten (Seitan)
1 ½ Cooked Brown Rice
2 tsp Smoked paprika
1 tbsp onion powder
1 tbsp. garlic powder
4 tbsp of the reserved beet juice
1/2 tbsp salt
2 tbsp soy sauce
Pepper to taste
(optional: for “juicier” burgers, mix in 3 tbsp. cold coconut oil in small chunks to finished batter)
Read the simple instructions below or follow along with the video:
First, blend together all ingredients for beet ketchup and place in airtight container to chill in fridge.
To make burgers, first rehydrate TVP in warm vegetable broth, spices, beet juice, and soy sauce by mixing together and allowing to sit for about 10 minutes. Mix in remaining ingredients and blend. Form into hand shaped mini patties.