1 lb mushrooms finely chopped
½ cup or 1 small onion diced
2-3 garlic cloves minced
1 tsp garlic powder
2 tsp vegan worcester sauce
¼ cup nutritional yeast
½ cup instant oatmeal
½ cup bread crumbs (can use gluten free)
¼ cup finely chopped parsley
2 tbsp powdered vegan egg replacer or ground flaxseed
salt and pepper to taste (I like garlic salt)

1). In a pan on medium high heat, sauté the mushrooms and onions with worcester sauce and a little water until they start to brown.

2). Once done transfer mushroom and onion mixture to a bowl and add the rest of the ingredients.

3). Mix thoroughly and cover, then place in the refrigerator for at least 4 hours. I find that overnight is best.

4). After 4 hrs or overnight take the mixture and form 3 hamburger size patties.

5). Preheat the oven to 425°.

6). Bake them for 10-15 minutes or you can brown them on a nonstick pan (you might have to lightly spray it if it sticks.)