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Makes: 5 large burgers

Gluten is the protein found in wheat. Its what gives bread its shape and pizza dough its elasticity. Vital wheat gluten is just the protein in a powdered form. It is made by washing wheat flour dough with water until all the starches dissolve, leaving just the gluten behind.


  • 2 cups mushrooms (crimini or portobello)
    1.5 cups cooked pearl barley
    1 cup red onion, minced
    1.5 tbsp tomato puree
    2 tbsp red miso paste
    1/3 cup chopped parsley
    2 cups vital wheat gluten
    Dairy free cheese slices
    To garnish
    egg free mayo
    Burger Relish
    Shredded red onion


  • Wash and cut the mushrooms into chunks. Whizz up the mushrooms in a food processor until they are a fine mince. You may need to do it in stages so they blend evenly. Add the cooked pearl barley and mix for a few seconds to combine with mushrooms
    Mix the mushroom-barley mince with the tomato puree, red miso paste, chopped parsley
    and wheat gluten. Mold into burger shape and place on a baking tray.
    Bake at 200℃ (392℉) for 20 minutes.
    Once out of the oven, put a slice of dairy free cheese on each burger. Grill for 2 minutes if you want it to go melty.
    Assemble burger in a bun with all your favorite garnishes.
Best vegetarian burgers

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Comments (1)


so good