Still attempting to perfect a veggie burger recipe (must be vegan actually) for my Deli. Am using Black bean, rice, and vital wheat gluten as base. While the "kneading" the dough develops the gluten and gives the burger a a meatlike texture, when cooked it is still too mushy for my liking. I am going to try pre-baking them and finishing them on a grill or flattop but am open to suggestions and perhaps ditching the vital wheat gluten to avoid a gummy texture. Am open to any and all tips for getting nice firm texture. Assuming that the commercial brands use lots of artificial stuff to achieve their texture.