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Topped with arugula, pear, and caramelized onion.

ETA: So, these have turned out to be one of the best things I've ever made. Unfortunately, I didn't make precise measurements, but the burgers were made from canned fava beans, a blend of reconstituted dried wild mushrooms (mostly chanterelles, but including some porcinis and miscellaneous dried mushrooms I had on hand) , the broth from the aforementioned mushrooms, tvp, "beef" bullion base, parsley, sea salt, smoked paprika, roasted garlic, and just enough vital wheat gluten to make it hold together. They were garnished with arugula and a blend of pears, caramelized onions, lime juice, roasted serrano chile, more salt, and ground smoked peppercorns. Awesome.

From the WSU Extension plant sale. Spokane, WA.

From the WSU Extension plant sale. Spokane, WA.

From the WSU Extension plant sale. Spokane, WA.

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