Ingredients

• 1 pound / 16 oz / 450 g extra-firm tofu, drained and patted dry, then sliced
• 2 large eggs
• 1/2 cup / 2 oz / 55 g fine dried bread crumbs, plus more if needed
• 1/2 cup / 2 oz / 55 g cashew nuts
• 1/2 cup / 2 oz /55g sunflower seeds
• 1/2 cup / 2 oz / 55g sliced mushrooms
• 1 tablespoon Dijon mustard
• 1 tablespoon shoyu, tamari or soy sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cayenne
• 1 teaspoon smoked paprika (optional)
• 1/4 teaspoon fine grain sea salt
• 1 tablespoon extra virgin olive oil
• extras: whatever buns & condiments you like!

Directions

1. Place all the ingredients except the olive oil in a food processor. Pulse until the mixture comes together and is free of most chunks, stopping to scrape down the sides of the food processor once or twice if needed. If it seems a bit thin to you, add more bread crumbs a handful at a time until everything comes together.
2. Divide the mixture into eight equal portions and use your hands to (really) press and form into round but flat-ish patties. If you want larger burgers, shape into 4-5 patties. Allow to sit for ten minutes or so. You can also refrigerate at this point.
3. If grilling, gently rub each patty with a bit of olive oil, and place on a medium hot grill. Grill, covered, usually 5-7 minutes on the first side, and 4-5 on the flip. Be sure the centers are cooked. If cooking on a stovetop, pour the olive oil into your largest skillet over medium-high heat, and arrange as many patties as you can without crowding. Cover, and cook turning once, until deeply browned on both sides. Roughly ten minutes. You want to make sure the middle of the patties cook through. If the pan is too hot you'll burn the outsides before the middle cooks up, so be mindful of that.
4. Serve with your favorite burger fixings!