16 oz x-tra firm tofu, squeezed to reduce liquid as much as possible.
1 cup cooked black beans (I used leftovers from the fridge.)
1/4 cup nutritional yeast
1 teaspoon SALT FREE seasoning
3 big chard leaves (use thick veins, steam quickly, chop finely and squeeze to get out liquid)
1 tablespoon ground flax-meal
1 teaspoon salt (more to taste)
1/4 cup sunflower seeds
2 tablespoons coarse prepared mustard
1/4 cup vital wheat gluten
season to taste with pepper-mill and salt
In a bowl, mix everything together. Pat about 1/4 cup packed tofu stuff firmly into burger shapes and place on an oiled cookie sheet and sprinkle with paprika. Mine fetched eleven burgers.
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