In a skillet, spritz with cooking spray and heat over low/medium heat.
In a food processor, add mushrooms, onion, and garlic and pulse until they are very fine pieces, almost mush. Add this to the skillet and saute until it releases it liquid and becomes a bit translucent.
When the veggies are cooked, add parsley, cumin and black pepper. Cook for 1 more minute and then turn off heat.
Drain the can of beets and reserve the liquid. In the empty food processor, add the beets and process until nearly liquid.
Add the liquid beet to a large bowl, 1/2 c. of the reserved beet juice and soy sauce. Stir.
Add 2 c. TVP to the large bowl and stir until mixed. Add enough water and/or remaining beet juice to just barely cover the TVP beet mixture. Let sit for 10 minutes until liquid is absorbed.
Preheat oven to 350* F
Add mushroom mixture to the beet mixture and stir well.
Add the 1-3/4 c gluten by the quarter cup, stirring until well incorporated in between each 1/4 c. After about 1 c, you will need to start using your hands to knead it until it is a dough that holds it shape when you squeeze it and let it go.
Divide the large dough ball into 8 (by dividing in half, then in half, then in half again). Form each piece into a patty trying to make the edges and middle roughly the same thickness.
Place all 8 burgers on a cookie sheet lined with parchment paper or spritzed with cooking spray.
Cook for 45-50 minutes flipping halfway through.
They can be served immediately, frozen for later or grilled.