Ingredients:

Directions:

In a medium bowl, pour the boiling water mixed with the soy sauce, Marmite, ketchup and gravy browner over the soy protein granules. Let stand for about 5 minutes. Add the mashed tofu and seasonings. Cool this mixture thoroughly (you can speed this up by spreading mixture on a plate and freezing for a few minutes) before adding the gluten powder-- this keeps the gluten from clumping into strings. Mix well with hands. Shape into patties using BurgerMate. Steam over simmering water for 20 minutes. (Make sure to spray the steamer rack with oil first.) Place the burgers on cookie sheets and chill thoroughly before stacking with wax paper in between and refrigerating or freezing in a rigid plastic container with a tight cover. Steaming cooks the gluten and keeps the burgers moist, but also firms them up nicely when cooled, so they can be browned, grilled or added to recipes later. To brown, use a non-stick pan with a bit of olive oil. To grill, brush both sides with a little olive oil or toasted (Asian) sesame oil first. These work well on an electric indoor grill—you can grill onion slices and mushrooms alongside. Serve with a good barbecue sauce.