1/2 cup textured soy protein, rehydrate in hot water till soft
1 oz. firm tofu (1/4 slice from a tofu cake)
1/2 cup of meatless burger mix
1/2 teaspoon wheat gluten
2 tablespoons olive oil
tamari, can substitute soy sauce
optional - liquid smoke, and/or dried oregano, thyme or basil to taste (add to dry burger
mix)
Rehydrate textured soy protein in hot water until soft. Drain but do not press out the excess water. Put aside.
Pour burger mix into a bowl and crumble tofu onto mix. With a fork combine tofu with burger mix. Add the textured soy protein and combine with a fork. Sprinkle wheat gluten on mixture and mix in with fork. Form mixture into 1 1/2-2 balls and flatten into 1/4 patties, making sure to keep the edges regular.
In skillet, add olive oil and heat to medium high, then place patties in oil. Carefully add a few drops of tamari onto the top uncooked side allowing it to marinade the patties. If you pour too much you will cause the tamari to splatter, so keep a lid near by. Flip and cook till browned.