This recipe took a little tweaking to get right, but I think it is there. I’ve made these burgers with gluten for years. Most people love them including students at school who were carnivores. They requested these and were more than willing to have leftovers. Not only do these taste great, but for once the gluten free alternative is less expensive than the original. I think most people would be hard pressed to tell the difference between the glutinous and the gluten free burgers.
The cast of characters in this production:
Start by soaking 1 cup of GF textured vegetable protein ((TVP) I used Bob’s Red Mill) in 7/8 cup of boiling water for 10 minutes.
1 tablespoon dried minced onions or 3 to 4 tablespoons raw minced onion,
1 tablespoon any GF all purpose-flour,
3 tablespoons GF oats (I used Bob’s Red Mill)
2 tablespoons Bragg’s Amino Acids or GF soy sauce
and 2 tablespoons Italian Seasoning. (I usually just pour the seasoning in until I like the way it smells, but I measured this round to get a fairly accurate measurement.)
Stir to combine all the ingredients.
Pour by 1/4 to 1/3 cup scoops onto heated fry pan coated with GF cooking spray.
Spread out to flatten.
Cook until tops start to look drier, flip and cook the other side.
Serve on GF bread or roll of your choice with all your favorite fixings. Guy happened to have Rudi’s GF bread in the freezer, so that is what you are seeing here.
This recipe makes approximately 8 burgers.