These are very garden-burger like vegan veggie burgers.
1/2 cup thick rolled oats (first step is putting this in a bowl with 1/2 cup water)
1 cup chopped mushrooms
1 medium onion, finely chopped
1 carrot, shredded or finely chopped
1/2 tsp paprika
1 tsp parsley
1/2 tsp sage
1/2 tsp thyme
oil to saute
1 tbs soy sauce (you could easily leave this out, add some salt and a bit of water
Dash vegan worchestershie sauce or pickapeppa sauce
1/4 cup nutritional yeast
1 tbs flax meal
1/4 cup bread crumbs
3/4 cup cooked brown rice
1/2 cup finely chopped nuts (I use pecans, almonds and cashews)
1/2 cup wheat gluten
1/4-1/2 cup more water
Preheat oven to 350.
Put the oats on to soak, then saute the veggies in olive oil. Add to bowl with oats, and add other ingredients up to the nuts and mix. Sprinkle gluten over the top, and add 1/4 cup water, then mix in the gluten. Knead this mixture for about 3 minutes, adding more water if it seems too dry. Use an ice cream disher to drop mixure onto a parchment or silpat covered cookie sheet, and flatten each patty. Bake 25-30 minutes, until firm.
I get about 12 small burgers from this, I use 2 in my sandwich, the LO eats hers torn in pieces and dipped in ketchup with the bread seperate, DH has 2 patties and 2 buns. If you freeze them, they can be reheated in the oven wrapped in foil for about 15 minutes. (I put on oven fries at 400, set the timer for 15 minutes, then stir the fries, throw the foil wrapped patties in with them and cook it all for another 15).