Basic Veggie Burgers
['2 tablespoons cornstarch', '1 1/2 cups (1/2-inch) chunks seitan', '1 cup chopped roasted broccoli', '6 tablespoons dry bread crumbs', '1 teaspoon kosher salt', 'Vegetable oil, for cooking', 'Buns and burger toppings (for serving)']
In a small mixing bowl, combine the cornstarch with 2 tablespoons of water and mix with a fork until the cornstarch is completely dissolved.
In a food processor, combine the cornstarch slurry, seitan, broccoli, bread crumbs, and salt, and process until there are no more big chunks and everything is thoroughly mixed. It will look like a strange green oatmeal. Transfer to a bowl and let rest in the refrigerator for at least 30 minutes and up to four days covered.
When you are ready for burgers, divide the burger mixture into sixths, shape the portions into rough balls by rolling them in your hands, and gently press them into patties. I like to use a ring mold to make prettier patties, but you probably don’t have one of those, and I applaud your rustic sensibility.
Heat a large sauté pan over medium heat with enough oil to slick the pan. When the oil shimmers, place as many patties as will fit comfortably in the pan. Once you see the edges start to caramelize, after about 3 minutes, carefully flip the patties and cook an additional 2 minutes. Put the burgers on buns with whatever toppings make you feel badass, listen to “The Boys Are Back in Town” by Thin Lizzy, eat your super-awesome veggie burger, and flip people off from the window.
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