This makes about 8 large burgers
- 2 cups of shitake mushrooms (stems removed)
- 1/2 cup of cooked barley
- 1 onion (finely chopped)
- 2 tablespoons of miso
- 2 tablespoons of tomato puree
- 1 tablespoon of liquid aminos
- 1/2 cup of chopped parsley
- 2 cups of vital wheat gluten
- Black pepper to taste
- Olive oil spray
Turn the oven on to 400F. Put the mushrooms into a food processor and chop them very finely until they almost become a puree. Mix in the rest of the ingredients (except olive oil). When combined shape burgers with your hands and place on a baking sheet. Bake for 30 minutes, remove and spray with olive oil. Return to the oven for another 30 minutes to crisp slightly.
Serve with roasted potatoes, a slice of plant-based “cheese” and some pickled red onions (made by thinly slicing a red onion and leaving it for at least 30 minutes in white wine vinegar or white balsamic and a teaspoon of salt).