Mary's Test Kitchen Vital Wheat Gluten Burgers

marystestkitchen.com

christomanci

2 ½ cups vital wheat gluten (300g)

1 cup water (237ml)

¾ cup canned beets, drained (125g)

¼ cup + 2 tablespoons tomato juice (90ml)

1 tablespoon ground dried porcini mushroom

1 tablespoon concentrated vegetable base**

1 tablespoon balsamic vinegar

1 ½ tablespoons paprika

½ teaspoon black pepper

vegetable broth enough to cover burgers completely

oil for basting

salt and pepper (or your favourite burger seasonings)

Directions at marystestkitchen.com

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