Place the textured vegetable protein (TVP) in a bowl and pour the bowling water over. Set aside for 10 minutes (the TVP should absorb all the water and double in size).
Finely chop the red onion and crush the garlic cloves. Add them to the bowl with the TVP along with the bbq sauce, Worcestershire sauce, salt, paprika, egg replacer, flour and oregano and stir to combine.
Heat the cooking oil in a non-stick frying pan over medium heat. With wet hands, form the TVP mixture into six burger patties and place them in the frying pan. Fry for around 5 minutes on each side or until both sides of the patties have browned nicely (we fried ours three at a time).
The grilling is optional but definitely worth it – once cooked, place the patties on a grilling tray, top each with a slice of Wilmersburger chedder-style vegan cheese, and grill for a few minutes to melt the cheese a little.
Toast the buns, add ketchup, two patties with two slices of vegan cheese and pickles between the buns and serve.