Ground Hamburger - Wheat Meat

Ingredients
2 1/2 c moderately packed ground gluten (see Basic Wheat Meat recipe)
2 Tbls Beef Soup Base
2 Tbls Vegetable Oil
2 Tbls white flour
1/4 tsp garlic powder
2 Large eggs
1/4 c Finely minced onion (or 2 1/2 Tbls dried onion)

Grinding Raw Gluten
When you have finished making your basic wheat meat (raw gluten), form the gluten dough into balls about the size of an orange. Place on greased cookie sheet and bake at 350 for about 45 minutes. Balls will puff up considerably and brown like rolls. They will be a tough, leathery texture. Remove from oven and allow to cool.



When cool, tear balls into pieces and put through a meat grinder. When ground it has the appearance of ground beef. You can use a food processor instead of a meat grinder, but the texture will not be quite the same.

In a bowl mix 2 1/2 cups of your ground "meat" and all of the above ingredients. Then press onto a greased cookie sheet. Bake at 300 for 15-20 minutes, just until the eggs are set. DO NOT OVERCOOK! It should not seem cooked but rather it should just seem set. If you do over cook it will become hard and unchewable. If this happens you can sometimes place the "meat" in a plastic bag for a few minutes to restore the texture.

Cool the cooked "meat" and then tear into pieces to resemble cooked hamburger. Add to your recipe just before serving. It does not need to be cooked further and if you add it to your recipe too early, it will absorb too much liquid and the meat like texture is lost.