Low fat, vegan burger, that's completely soy free. The texture is perfectly chewy and it taste as good as it looks.
|Servings 4||Serving Size 1 Pattie|
In a food processor, process the oats, rice and mushrooms separately. You want to do them separately so that the ingredients do not become too finely chopped. Chop the mushrooms until coarsely chopped, put in the mixing bowl. Then do the oats and brown rice, just pulse them enough to break them into smaller bits and throw those into the mixing bowl as well.
Now add the wheat gluten, flour, flaxseed, brown sugar, liquid smoke, chili powder, garlic and onion powder, old bay seasoning, salt, black pepper, balsamic vinegar and olive oil into the mixing bowl and smoosh the ingredients together with greased hands for about 1 and 1/2 minutes. It's important to do this to activate the wheat gluten.
Wash your hands and grease them again. Scoop out 4 - 1/3 cup portions of the mixture for each patty and flatten them out into about 1/2 inch thick patties.
Cook them in a non-stick skillet on medium to low heat. I spray my skillet with a little bit of cooking spray and then pour about 1/2 a tablespoon of water into the skillet and let it sizzle around the burgers while they cook, covered. The water will create a steam bath and cook them better and prevent them from burning.
After they are lightly brown on each side and cooked all the way through let them set up for about 10 minutes. They will become completely firm.