This versatile recipe is from a burger recipe in "Gluten-Free Goes Gourmet" by Vicky Pearl. It calls for making into a gluten free kreplach. I decided it perfect for filling and baking in frozen puff pastry squares. Pie crust dough would work too. Raw it can be made into meatloaf. As is, it makes 30 to 35 small burgers. You make the burgers first, then mash to make it a filling. It can be made ahead, frozen and reheated either before or after baking or not. Please consider as I wrote the recipe for the website because of its versatility it was difficult to write for the website.