A burger patty made with TVP and VWG, plus lots of umami from mushrooms, mushroom powder, Marmite, tomato paste, and a beafy broth base.
In a large enough bowl to hold all you burger mix, rehydrate 1 cup of TVP with 7/8 cup of very hot/boiling beaf broth. You can make your own beaf broth by following the recipe here.
Heat 2T of olive oil in a frying pan on medium-high. Once hot, add sliced mushrooms and stir until they begin to lose moisture. (About 3 minutes.)
Add the 1/2 chopped onion and continue to cook for about 5 minutes. Mushrooms should be starting to get browned and onions beginning to sweat.
Add the finely-chopped garlic and continue to cook everything until the mushrooms are brown and the onions are slightly caramelized, about another 5 minutes.
Set the pan aside to cool, and turn on the oven to preheat to 350 degrees F.
In a small bowl mash the beans with a fork until almost pasty.
Add the beans into a food processor bowl, and to that add the rest of the ingredients through the liquid smoke.
Add the mushroom/onion/garlic mixture to the food processor, and puree until the mixture forms a smooth paste. If it stays too chunky, add another 1/4 -1/2 c extra beefy broth or water, until the ingredients are easily processed together.
Once fully combined, add the processed ingredients into the bowl with the TVP and mix well.
Add the VWG to the mixture until well incorporated.
Lay a piece of parchment paper on a baking sheet.
Form the mixture into 8 burger patties and place on the sheet lined with parchment paper.
Place patties in the pre-heated oven for 20 minutes. Then flip the patties and cook for another 20 minutes.
The patties will firm up a bit once they've cooled, but they are ready to eat if you don't mind them softer. I prefer to let them cool to room temperature and then store in the fridge for up to a week or freeze them. When freezing, cut the parchment paper from cooking into rectangles around the patties and use it to separate them for easy removal. Then defrost them slightly in a microwave for about 30 seconds or leave at room temp for about 30 minutes. Then they are ready to be finished on the grill or in a pan until heated through.