Delicious vegan burgers with a firm texture and meaty flavor.
Add the TVP and oats to a very large mixing bowl, and then stir them together.
Grind the walnuts until they are very finely chopped, but not so much that you get walnut butter. Add the ground walnuts, flax, nutritional yeast, and flour to a small bowl, and mix together. I use gluten free oat flour, but all-purpose flour is fine if you can have wheat.
Add the brown rice, mix again, and add to the TVP mixture. Mix together and set aside.
Add the tahini, miso, tomato paste, dijon, sriracha, and liquid smoke to a small bowl. Whisk together, add the ketchup, and whisk again. Set the sauce aside.
Finely chop the mushrooms, and mash the roasted garlic.
Add the onions, mushrooms, and Magical Seasoning Blend to the pan. Cook for eight to ten minutes over medium-high heat.
Add the mashed roasted garlic and the sauce, then cook for two more minutes. Add the cooked vegetables to the TVP mixture.
Start mixing with two spoons or spatulas. Once the mixture is cool enough, mix well by hand. Your burger mixture is ready to shape.
Shape the mixture into 16 patties, and place them on pans lined with waxed paper. (You will have a little left if you weighed the pieces, so you get a bonus slider!) You can freeze any you won’t cook within the next few days. Once they are frozen, transfer the patties to a freezer bag. (Add an extra five minutes to the baking time if cooking frozen patties.)
Spray a baking pan liberally with non-stick spray. Place the number of burgers you wish to cook now on the sprayed pan, then bake at 375 degrees Fahrenheit for 20 minutes.
Turn the burgers over, and bake for another 10 to 15 minutes until nicely browned. Your burgers are ready to eat!