The Real Burger (aka now and zen burger)

The Real Burger (aka now and zen burger)

Original recipe from Miyoko Schinner’s Homemade Vegan Pantry

Adapted by Mariola Pratt

Ingredients:

2 pounds white, cremini or baby bella mushrooms quartered

2 large onion or 3 medium onions (2 red, 1 white) diced

4 cups cooked brown rice

½ cup tomato paste (choose one without added hydrogenated oils)

1 cup chopped parsley (or 1/3 cup dried parsley)

1/3 cup coconut aminos or low sodium soy sauce

3 tablespoons of white or chickpea miso

1-1/2 tablespoons dried basil

1 teaspoon dried thyme

1 teaspoon dried savory

¼ teaspoon ground allspice

3 cups vital wheat gluten

Directions:

Pulse the mushrooms in batches in the food processor until minced but not mushy. Transfer them to a large bowl, then mix in the onions, rice, tomato paste, parsley, coconut aminos or soy sauce, miso and herbs and spices. Mixing is most easily done with your hands. When everything is well incorporated, add the wheat gluten and mix well.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Now form the burgers. You can just pat them into 25 to 27 burgers with your hands, or follow one of the easy suggestions for forming:

Use a large ice cream scoop to form balls, drop them onto the prepared baking sheets, then flatten with your hands to form patties.
Find a large, deep lid for a jar, like ones often used for giant jars of peanut butter. Line it with plastic wrap. Pack in the burger mixture, then flip it out onto the baking sheets (you can keep reusing the same sheet of plastic wrap). This method makes perfectly shaped burgers like the kind that come out of a box.

Bake for 30 minutes, until firm to the touch. Refrigerate or freeze until use. Refrigerate for a week or so or freeze for 6 to 8 months. You can reheat them in a skillet, throw them on the grill or pop them back in the oven.