||Cut tofu into large chunks. Combine with almonds in a food processor and pulse until it resembles the texture of ground beef. |
||Heat olive oil over medium heat. Sauté shallots, carrots and ginger until softened, about three minutes. |
||In a large bowl, add sautéed vegetables, tofu almond mixture and remaining ingredients (aside from breadcrumbs) and mix until well combined. |
||Each burger will use about a 1/2 cup of the mixture, give or take, to make 3.5" inch patties. If the mixture is too sticky, add a Tbsp of panko breadcrumbs at a time (if you add too much at once, the mixture will become dry and the patties will fall apart). |
Once formed, let them set in the fridge for at least an hour.
||In a medium sauté pan, heat 2 Tbsp of canola oil over med-low to medium heat. Pan fry each patty for about 3 minutes per side until nicely browned and heated through. You will have to do this in 2-3 batches. Be gentle when flipping the burgers. |
||Serve on a bun with your toppings of choice. |