Don't make the patties too thick or thin. Cook till browned or however you like them. I prefer browning them in a little olive oil, but you could probably do it in a nonstick pan (ick). Serve however you fancy them.

I just made a big batch last night and will be eating it all weekend (and probably into the week). They're made of bulgur, rice, tvp, mirepoix, garlic, salt, pepper, herbs d'provence, a little sage, a healthy blast of Tabasco, fresh parsley, some chickpea flour, a touch of tomato sauce, and a little Marmite.

I'd made my grains the night before. Cooked mirepoix in olive oil, added some Marmite and the other herbs and spices, and used that and a little water and tomato sauce to hydrate my tvp. Added that to grains. Mixed in enough chickpea flour to make it hold. Browned in cast iron skillet with a little bit of olive oil. Scrumptious.

Generally, I guess the above sums up what I like to use. Mrs F could also make burgers from (egads) a falafel recipe.