Best Vegan Burger

Ingredients

• 2/3 Cup Brown Rice
• 4 Ounces Button Mushrooms (Chopped Roughly)
• 1 Large Onion (Diced)
• 1 Medium Beet (Roasted & Chopped Roughly)
• 1/2 Pound Textured Vegetable Protein (Rehydrated & Squezzed Dry According Package Instructions)
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Sherry Vinegar
• 1 Tablespoon Brown Rice Miso
• 1 Teaspoon Liquid Smoke
• 1 Teaspoon Smoked Paprika
• 1 Teaspoon Dried Oregano
• 1/2 Teaspoon Dried Thyme
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1/4 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Ground Cumin
• 1 Teaspoon Tomato Paste
• 1 Teaspoon Sea Salt
• 2 Tablespoons Extra-Virgin Olive Oil
• 1/4 Teaspoon Freshly Ground Black Pepper (Or More, To Taste)
• 6 Buns (Toasted)

Directions

1. Cook rice according to package’s instructions. Remove from heat and set aside
2. In a large bowl, add all ingredients except half of TVP and oil and with a hand mixer, blend until well combined. Add remaining TVP and stir to combine well. Refrigerate, covered for about 30 minutes.
3. Remove from the refrigerator and make 6 equal sized patties.
4. Preheat oven to 400 degrees.
5. In a large frying pan, heat oil over medium heat and cook patties for about two to three minutes per side. Remove from heat and transfer the patties to a baking sheet. Bake for about 15 minutes.
6. Remove from the oven and place 1 burger onto each bun followed by your favorite condiments, lettuce, mayo, tomato and gherkins.