Out of curiosity I looked up that seitan burger in the e-mag I mentioned below -- it looks pretty good.

Sorry for the long post. It's from the article. And I only have the seitan burger here. There was also a black bean and ground oat recipe in the article.

Making the Perfect Patty
By Chef Jason Wyrick

Are you on a quest for the perfect veggie burger, too?  Sometimes I feel like a grail knight, armed with my chef’s knife riding through fields of seitan, beans, oats, breadcrumbs, and a host of other ingredients, a juicy veggie burger emblazoned upon my shield.  Ok, now that’s a weird image, but if you love food, you probably identify with the sentiment.

A good veggie burger not only has to taste great, it has to have the right texture.  Usually, veggie burgers fall short on the texture category.  Some of them are so mushy, they can’t even hold up in a sauté pan let alone on the grill.  Some are made of slabs of seitan and seem more like a thick piece of chewy stuff between two buns.  I’d rather have thick chewy stuff than mushy stuff for a burger, but neither are truly satisfying. 

The Perfect Seitan Patty
Seitan already has a meat‐like texture and when you grind it, it comes out very similar to ground round, perfect for making a burger.  It holds together well on the grill as well as in the pan and has the most classic burger feel to it.  Let’s start with the basic recipe.

2 cups of ground seitan
2 cups of cubed whole wheat bread, about 1” pieces
¼ cup of dark ale or water

Place the seitan in your food processor.  If it comes in a large chunk, chop it a few times first.  Pulse the food processor a few times until you have ground seitan that’s about the texture of ground round.  If you pulse it too much and your seitan grind becomes very small, the burger patty will have a homogenous texture.  It will still be good, but not perfect and we are on a quest for the perfect veggie burger, after all!  Note that you can use several mock meat products instead of seitan, they just tend to me more expensive.  Most of the Gardein products work quite well and Trader Joe’s has Beef‐less Strips that have a great texture.  In fact, when looking at the mock meat ingredient, if you see some sort of pea or bean protein or mixed into the wheat gluten, chances are it will have the right texture.  That type of protein is what gives it that dense texture without becoming overly heavy.  The disadvantage is that you can’t modify the flavor too much, but you can if you make your own!  More on that later.

Next, cube the bread, but don’t press to hard on the bread when you cut it.  The fluffier you can keep it, the more absorbent it is.  Pour the ale or water over the bread and quickly toss it.  This keeps the liquid from just settling in a few cubes of the bread.  Keep slowly tossing it until most of the liquid has been absorbed, then mash the bread into a paste.  This helps hold all the ground seitan together.  Ironically, this is anathema in a lot of the high‐end meat‐burger recipes, but here it’s the opposite (in fact, it’s necessary) since the seitan isn’t sticky enough to bind itself together.  Keep in mind that the bread you use will impart its flavor to the burger, which is why whole wheat bread is important.  Not only is it more nutritionally sound than white bread, the deeper flavor of whole wheat bread will translate into a deeper flavor for the burger.  My favorite bread to use is Tuscan panne.  It has a robust crust, but the inside is fluffy enough to quickly absorb all the liquid. 
 
The liquid you use has a tremendous impact on the favor of the burger.  I like the caramel flavor ale gives to the burger.  If you want something a bit salty, cut the ale with a tbsp. of tamari. Once you’ve got the bread paste, add the ground seitan to the mixing bowl and start working everything together by hand, smashing the bread and seitan between your fingers.  This creates a patty base that will stick together and also more thoroughly mixes the seitan with the bread.  Plus, it’s fun!

If you are going to add any spices or herbs, make sure you do that when you add the seitan, but before you start smashing the seitan into the bread.  If you try to add those after the fact, you’ll have a hard time evenly incorporating them. I like adding finally minced herbs and spices at this point, but I generally avoid adding ingredients like minced onion or even chopped herbs.  Their size tends to inhibit the burger patty sticking together and they never thoroughly cook.  If you’re set on adding those ingredients to the patty “dough,” cook them first, let them cool, and then add them to the patty.  Use as little oil as possible when cooking them since that will also interfere with the patty sticking together.  Finally, because bread and seitan cut flavors so much, don’t be afraid to use lots of spices.  For every two cups of ground seitan I’m using, I go for about 1‐1 ½ tsp. of spices.  Less than that just doesn’t seem worthwhile.  Take an opportunity to play around here!  You can make chile burgers (chipotle powder, Mexican oregano, and a bit of cumin), Cajun burgers, curry burgers, cracked pepper burgers, garlic burgers.  The possibilities are amazing.

The next step is to form patties appropriately sized to the buns you’ve got on hand.  The patty should stretch to the edge of the bun and can even possibly hang over by just a bit, but if the patty is too small, what you’ll mostly taste is bun.  Make a ball from some of the patty dough and flatten it into a disk about ½” to ¾” thick.  Smaller than that and the patty doesn’t just seem hearty anymore and larger than that, the patty doesn’t fully cook in the center.  You’ll probably have tapered edges.  Pat those relatively flat so you don’t have a patty that looks like a flying saucer.  That helps ensure that every bite of your burger is succulent and filling.  Repeat until you’ve used all the dough.

If you’re going to cook them on the stove top, you’ll want an iron skillet.  The heavy iron pan will conduct heat evenly across the burger and give it a nice, crispy outside.  Heat the pan up to a medium heat, wait a couple minutes, then add olive oil to the pan.  Immediately add one or two patties, but don’t add more than that.  Too many patties in the skillet lowers the cooking temperature.  Cook each side about 2 to 3 minutes, and then you’re done!   

If you want to grill these (something I highly recommend), you need to liberally brush the patties with oil.  Seitan likes to stick to the grill rack and the oil helps mitigate that.  Place the patties over the hot center of the grill and get ready to flip them quickly.  They should be done cooking after about 1 to 2 minutes per side on the grill (yes, they cook quickly).  Put them over a direct flame for char‐broiled ecstasy.

Time to talk about seitan.  Besides being the compassionate choice, seitan has a significant advantage over meat in one area.  You can create bold flavors directly in the seitan itself.  Most seitan starts with vital wheat gluten powder.  I like to use a mix of 1 cup of VWGP and ½ cup of chickpea flour or pea protein as the base mix.  Regardless, for every 1 ½ cups of powder you’ve got, you’ll want about 1 tbsp. of spices.  Less than that just won’t cut through the powder.  My favorite mix is 2 tsp. of smoked paprika, ½ tsp. of cumin, ½ tsp. of garlic powder, 1 tsp. of onion powder, and 1 tsp. of Mexican oregano.  Once you’ve got the dry ingredients mixed together, add in about 1 cup of wet mix.  You’ll want about 3 tbsp. of tamari, 2 tbsp. of tomato paste, 1 tbsp. of tahini (this gives the seitan a soft texture), and the rest as dark beer.  

Bake the seitan on 350 degrees in a covered baking dish for about 35 minutes.  This keeps the seitan soft and cooks it just enough so that it’s dense, but will still grind up nicely.  If you don’t cover the baking dish, you’ll develop a tough, rubbery crust that will show up in your burger.  The seitan should also be baked instead of simmered because simmered seitan can be too moist to properly stick together in the patty dough.  That’s about all there is to it.

Note that these burgers keep very well in the refrigerator, well up to three weeks, and longer if you freeze them.  Just wrap them in plastic wrap so they don’t dry out.