Cheese-Stuffed Big Daddy Burger 1

  • 2 200g packets ground seitan
  • 130g whole-wheat breadcrumbs
  • 2 tsp vegan Worcestershire sauce
  • 80ml (1/3 cup) BBQ sauce, plus 1 tbsp more for brushing burgers
  • 1 tbsp lemon juice
  • 1 tbsp brown rice syrup
  •  ½ tsp sea salt, plus to taste
  •  ¼ tsp finely ground black pepper
  •  1 tbsp Dijon or German mustard
  •  10 slices Follow Your Heart Cheddar Slices, each cut into 3-inch circles
  • 2 tbsp neutral tasting oil (safflower)
  • Generous spread of Follow Your Heart Vegenaise, for buns
  • ½ red onion, sliced into thin rounds
  •  1 tomato, sliced into rounds
  •  3 leaves romaine lettuce, sliced into large squares
  •  5 vegan hamburger buns, toasted


  1. Preheat the oven to 190C/375F/Gas 4.
  2.  In a large food processor, add seitan, breadcrumbs, Worcestershire sauce, BBQ sauce, lemon juice, brown rice syrup, sea salt, pepper and mustard. Pulse until uniform.
  3.  Scoop 32g seitan mixture and press into a large disc.
  4. Place 2 rounds Follow Your Heart Cheddar Slices in the centre. Enclose with seitan from edges and re-form into a patty shape. Repeat for all patties.
  5.  Heat griddle over medium heat and add oil. Add patties and cook for about 6-7 minutes per side. Brush patties with BBQ sauce once flipped.
  6. Toast hamburger buns and spread Follow Your Heart Vegenaise on a bun. Add cheese-stuffed burgers to a bun. Top with onion, tomato, and romaine lettuce. Serve warm.

Recipe and Images Courtesy of Follow Your Heart 

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