All-American Incrediburgers

Even though it’s only March, we’ve had such wonderful weather that we’re ready to get the grill out. That’s unusual for this early in the year in Northeastern Ohio, and it’s most welcome. With the daffodils 6 inches high and the lilacs showing buds, we’re ready.

Since your weather might be even better than ours, here’s a fantastic burger for inside or outside cooking. This is that rare burger: one that not only tastes great and has an amazing texture, but holds together just like a burger should. It’s mighty in flavor, and in size. Our buns tend to be on the large size and I hate to get bun with no burger, but this could be made into 8 instead of 6 depending on the size of your burger buns. The recipe is from American Vegan Kitchen and uses the spice blend from that book. The blend has all kinds of good stuff: cumin, coriander, cayenne, parsley, smoked paprika and more. But any spice blend that you like can be used.

All-American Incrediburgers
Serves 6

1 1/3 cups hot water
1 cup texturized vegetable protein granules
1/4 cup finely minced onion
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon All-American Spice Blend, or other spice blend
2 teaspoons instant tapioca
1 1/2 teaspoons smoked paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 tablespoons tomato paste
1 tablespoon plus 1 teaspoon vegan Worcestershire sauce
1 tablespoon plus 1 teaspoon toasted sesame oil
1 tablespoon liquid smoke
1 1/2 cups vital wheat gluten
1/4 cup plus 2 tablespoons vegetable broth
2 tablespoons olive oil
6 burger buns
Toppings: lettuce, tomato slices, pickles, condiments

1. In a large bowl, combine the hot water with the texturized vegetable protein to rehydrate, about 10 minutes. Prepare a steamer and six (12-inch) squares of foil.

2. When the texturized vegetable protein is rehydrated, add the ingredients in the order given, down to and including the broth. Mix well, and knead for about 4 minutes to make sure the mixture is combined and the gluten is activated. Squeeze the mixture together to work the ingredients throughout.

3. Divide the burger into 6 equal pieces. Shape each piece into a burger, about 4 inches across, and place in the center of a piece of foil. Fold the foil over each burger to make a packet. The foil should not be tight against the burger, to allow for expansion. Transfer to the steamer and steam 1 hour. Remove from the steamer and unwrap carefully. Transfer the burgers to a plate and refrigerate for 1 hour. (At this point, the burgers may be wrapped airtight and frozen. Be sure to put a piece of parchment paper between them to prevent sticking.)

4. To grill: Preheat the grill. Brush the burgers with olive oil and place on the grill. Grill about 5 minutes, or until brown. Brush the top with oil and turn over to cook the other side, about 5 minutes. Serve on buns with toppings of choice.

Variations for cooking –

To panfry: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the burgers and cook until browned on both sides, turning once about 10 minutes total. (This just might be my favorite method for cooking these because it gives a really great texture layer to the outside of the burger.)

To bake: Arrange the burgers on a lightly oiled baking sheet and brush lightly with oil. Bake for 20 minutes at 375 degrees F, turning once halfway through, or until browned.

This recipe took more tries to get right than just about any of the other recipes in AVK, but the result was worth it. If you keep some of these in the freezer, you can indulge in a burger craving any time, and they please omnis and vegans alike. Once you make them as written, you can adjust the seasonings to come up with your own signature burger. So grab your cast iron skillet or fire up the grill and give these a try. Hopefully they will become a go-to in your home, too.

Happy Spring!

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  1. Posted March 21, 2010 at 8:12 pm | Permalink

    oooooh, Tami, I like the look of these! Just in time for spring. I really must get your book!!

  2. Posted March 22, 2010 at 12:51 am | Permalink

    How could anyone resist with a title like that one? 😉 The burgers look fantastic! Sadly, I can’t have wheat gluten at the moment. . . but will bookmark this anyway, ever hopeful! (Unless you can think of a good substitute?)

  3. Posted March 22, 2010 at 3:05 am | Permalink

    These look so massive and satisfying – DINER style! Thank you so much for sharing the recipe!

  4. Posted March 22, 2010 at 5:22 pm | Permalink

    The recipe says to add all ingredients ‘down to and including the vital wheat gluten’ – and later you mention what to do with the oil. But what do we do with the 1/4 cup of veggie broth?



  5. Posted March 22, 2010 at 5:31 pm | Permalink

    Carla, thanks! I’m looking forward to your book, too.

    Ricki, nope, I think you really do need VWG for these. Sorry!

    Amanda, the onions getting steamed inside really give a great old-fashioned kind of flavor.

    Liena, great catch! It should be up to and including the broth. I just fixed it. Thank you so much for asking!

  6. Posted March 23, 2010 at 1:22 pm | Permalink

    I know – I’m totally ready to bust out the grill – even after the 8 inches of snow this weekend. grillin’ is my fave – love the burger recipe!

  7. Posted March 23, 2010 at 6:21 pm | Permalink

    ummmmm….I love to have a variety of vegan burgers to grill throughout the summer.

  8. Posted March 24, 2010 at 1:45 am | Permalink

    We just made these tonight and I just have to say that they are Incrediburgers! They were soooo good! The texture alone, was so spot on it was almost scary. It was very simple to make. I just used a grill pan today, but I can tell that they will hold up to a grill this summer. They didn’t fall apart or anything. I am so happy that you shared this recipe.
    These will definitely be my BBQ bring along this summer. Thanks!!!

  9. Posted March 25, 2010 at 6:34 pm | Permalink

    Sara, I’m thrilled you made these and liked them! They are one of my very favorite recipes in the book.

    miss v and dreaminit, grilling is one of the best things about good weather.

  10. Posted March 28, 2010 at 3:02 pm | Permalink

    I have made these and can vouch for their excellence, especially with respect to texture–they’re firm and hold together nicely, no crumbling or falling apart. You can flip them around on the barbecue grill without fear. Summer, I am so ready for you!

  11. Posted March 28, 2010 at 5:21 pm | Permalink

    Zoa, YAY! I’m super glad you enjoyed them.

  12. Posted November 9, 2010 at 1:07 am | Permalink

    These just might fool the hubby. thanks for the recipe

  13. Posted May 29, 2011 at 9:30 pm | Permalink

    these look SO GREAT! I absolutely can’t wait to try out your recipe:)

  14. Posted June 4, 2011 at 6:34 pm | Permalink

    These really do look fabulous and I would like to try them…but I have a question. What style of steamer did you use? All I have is one of those stainless steel vegetable steamer inserts, and I’m not sure it will hold all of the patties at once.

  15. Posted June 4, 2011 at 7:02 pm | Permalink

    Thanks so much for all the kind comments!

    wlmich, I have a much older and simpler version of this:

    They do work in a the steamer you have, but you’re right, you’d have to do them in batches. Hope you like them if you give them a go!

  16. Posted July 7, 2011 at 11:24 am | Permalink

    If you’re going to bake them, do you still need to steam them? Thank!

  17. Posted July 7, 2011 at 1:03 pm | Permalink

    Yes, Lauren! That’s what gives them a wonderful texture.

5 Trackbacks

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