Preparation
Prepare the vegetables. Wash, peel and cut the leek, onion and garlic into small pieces. Steam the leek. While you're waiting for it to cook, prepare the mushrooms. Heat the onion, garlic and olive oil in a non-stick frying pan. Add the mushrooms and the wine, along with the bay leaf, and cook for about 10 minutes. When the mushrooms are ready, remove the bay leaf and chop them using a mincer.
Chop the seitan using a mincer.
Arrange the mushroom mixture, seitan and leek in a bowl. Add the beaten egg, the soy sauce and, finally, season to taste with pepper. Knead well.
Using a burger mould, use the previous preparation and make the burgers.
Cook the burgers in a non-stick frying pan.
Place each burger on a slice of bread and top with vegetables, particularly lettuce, tomato and cucumber. Finish with 1 olive, if desired, and sprinkle with oregano, to taste.
Note: You can freeze the burgers and preserve them so that they are ready to be cooked quickly, while also guaranteeing their organoleptic characteristics.
