Hi guys! I have many vegan burger recipes but I'm more interested in the best recipe/process to make them in a fast-paced restaurant. For those of you who make vegan burgers in your restaurant, do you make grain & veggie based mixtures that are ready to form patties to order? Do you make (bake?) batches of vital wheat gluten style patties ahead of time that are ready to throw on the grill? What's the best recipe/prep process to keep up with 60+ vegan burger patties a day? Note: they MUST not fall apart when cooked on a flat grill top. In my restaurant, we've been using Gardein patties which are fairly realistic and easy to work with but I really want to transition to something in-house. We want to keep our burgers "meaty" and NOT turn them into kale and diced carrot lameness. Our burgers are basically for people who love junk food, but want to eat it in a way that's better for health/planet/animals, etc. Our inspiration would be something like Superiority Burger in New York. Any help, advice, suggestions appreciated!