Preheat oven to 350 degrees F. Place the onion in a food processor and pulse a few times. Add the seitan, ancho chiles, coriander, soy sauce, tomato paste, Korean chile 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.
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. Twists on this recipe include spiking the patties with fresh rosemary and olives and forming them into meatballs, or adding fresh chopped sage and fennel and frying them into breakfast sausages.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Cinnamon Snail