Cook in a little higher than medium heat with enough oil so they don’t stick.
Smells like hamburg cooking.
Textures like ground meat. There’s a ground cartilage texture similar to what you’d experience with a burger made from cow.
Texture dry in center. The light and denser textures were a little too distinct, with the lighter textures in the burger almost being air-like.
Flavor is pretty neutral, almost clean (Kamut grain had that same clean taste – I don’t know what it comes from).
No soy aftertaste.
Did not disappoint? A little.
Cooked on a flame grill would be better and maybe that was the point of the design, to cook on an open grill outside.
You might want to salt and pepper. Needs salt. Bland. But with all the condiments it would work.