1 yellow onion, chopped
1 1/2 pounds seitan, chopped
2 dried ancho chiles, crushed
3 tablespoons ground coriander
3 tablespoons soy sauce
3 tablespoons tomato paste
2 tablespoons Korean ground chile or crushed red pepper flakes
2 tablespoons extra virgin olive oil plus more for oiling the parchment paper
1/3 cup all-purpose flour
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.
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