Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company ©2020. (Revised from Laura Theodore’s Jazzy Vegetarian Classics/BenBella Books, 2013.) Reprinted by permission.
Photo Credit: Annie Olivero unrefinedvegan.com
“This snazzy burger is an updated version of my original well-loved Mushroom-Nut Burger recipe. Packed with flavorful ingredients, it also has a “meaty” texture. This burger is a sure winner! Bonus—these burgers freeze well too!”
Chef’s Note: Freshly made bread crumbs must be used in this recipe, as dry bread crumbs will not hold the burgers together. To make fresh bread crumbs, tear 3 to 4 slices of fresh, soft, whole-grain (or gluten-free) bread into chunks. Put the bread chunks into a blender and process (on low) into coarse crumbs.
Chef’s Note: The addition of the vital wheat gluten will produce a firmer burger with a more realistic “burger” texture. That being said, I have made these burgers many times without the wheat gluten and love them just as much that way! So–in short–the vital wheat gluten is truly optional! If you do omit the wheat gluten, decrease the amount of olive oil to 1 to 2 teaspoons. (If you are cooking gluten free, be certain to omit the vital wheat gluten.)
Chef’s Note: Alternately, you may form 4 burgers by hand and then flatten each burger slightly with the back of a flat spatula.