Ingredients

• 1 yellow onion, chopped
• 1½ lbs. seitan, chopped
• 3 Tbsp ground coriander
• 3 Tbsp soy sauce
• 3 Tbsp tomato paste
• 1 egg (optional)
• ½ tsp crushed red pepper flakes
• 2 Tbsp olive oil (plus more for oiling the parchment paper)
• 1/3 cup unbleached flour

Instructions

• Preheat oven to 350 degrees F. Place the onion in a food processor and pulse a few times.
• Add the seitan, coriander, soy sauce, tomato paste, red chili flakes and olive oil and process until the mixture is ground into very small fragments, about 2 minutes.
• Place the burger mixture in a mixing bowl and knead in the flour.
• Line a sheet pan with parchment and lightly grease it with oil.
• Divide the burger mixture into 6 to 8 portions. With wet hands, roll the portions into balls and flatten them gently onto the sheet pan. Make sure the edges are smooth.
• Bake until the outsides of the burgers are firm but not dried out, 12 to 14 minutes.
• Notes: Use the burgers immediately or store in a sealed container in the refrigerator for up to 6 days, or in the freezer for up to a month.