Date-Maple Barbecue Seitan Burger, Apricot Jalapeno Chutney

This burger is inspired by traditional pulled pork burgers but taken to the next level with fresh summer vegetables and flavors.

Seitan, browned and slow cooked in a date-maple barbecue sauce with roasted eggplant and red pepper, fresh greens and a sweet and spicy apricot jalapeno chutney.

Apricot Jalapeno Chutney
1 1/2 cup dried apricots, small dice
3 jalapeno peppers, minced
1/2 cup apricot juice
1/2 cup organic sugar
1 inch piece of ginger, peeled and finely sliced
Zest & Juice of 1 Lime
1tsp canola oil
3/4 cup water
3 tbl finely chopped fresh mint

In a small bowl combine apricots, ginger and apricot juice. Let sit for 30 minutes. Drain apricot juice and reserve.
Heat the oil and add the jalapeno peppers. Stir fry for a couple of minutes and add the apricots & ginger that you had saved. Toss for another few minutes. Add the lime juice & zest, sugar, water and reserved apricot juice & boil at medium heat till a corn syrupy consistency is reached. Let cool.

Date Bbq Sauce
1 tbl ground coriander
2 3/4 tsp ground cumin
2 3/4 tsp sweet paprika
2 3/4 tsp ground ginger
1 1/2 tsp cinnamon
1 tsp black pepper
1/4c canola oil
4 garlic, minced
1 medium onion, finely chopped
1/4c tomato paste
3c vegetable broth
2 tbl maple syrup
1/2 tsp cayenne pepper
8 large pitted medjool dates minced (3 ounces)
1/4c fresh lemon juice
2 tbl canola oil
2 packages of Seitan

Combine spices and only use THREE TABLESPOONS.
In a medium saucepan, heat oil and add onion and minced garlic. Cook over moderately low heat, stirring occasionally, until softened about 10 min. Add spice mixture and cook until fragrant about 4 minutes. Add tomato paste and cook, stirring for 1 minute. Add broth, maple syrup and
cayenne pepper and simmer over high heat until the sauce is slightly thickened, about
8 minutes. Add minced dates and simmer over low heat, stirring occasionally until
they break down and the sauce is thick and glossy, about 15 minutes.
While the bbq sauce is cooking, in a large saute pan, heat 2 tbl canola oil and brown seitan. Once seitan is browned, add seitan to the bbq sauce and cook on low heat for 2 hours. Remove from heat and stir in the lemon juice and season the sauce with salt and pepper.

Garnish
1 eggplant, cut into 1/2 inch slices
1 red bell pepper, whole
1c arugula
2 tbl extra virgin olive oil
sea salt

Preheat your oven to broil. On a sheet pan lay eggplant slices, and a whole red pepper. Drizzle with oil and sea salt. Broil until browned, about 10-15 minutes. Remove skin from the red pepper and cut into large pieces. Garnish burger with vegetables, arugula and chutney.