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Add all of the ingredients except for the vital wheat gluten to a food processor. Pulse, stopping to scrape the sides until everything is mixed together into a mush.
Add the vital wheat gluten and pulse, stopping to scrape the sides as needed until combined into a crumbly dough.
Divide the dough into six and use your hands to form six burger patties. You could alternatively make mini patties for sliders!
Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the burger patties to the steamer basket, cover and steam for 25 minutes or until its internal temperature reaches at least 160°F (71°C) when tested with an instant-read thermometer.
Once steamed, allow the burgers to cool completely, then cover and chill in the fridge overnight before serving.
Once the patties are steamed and chilled overnight, pan-fry them or grill them for a couple minutes per side until browned and heated through.
Place the seitan burger patties on a burger bun and top with your favourite vegan burger toppings.