Step 1

Remove the block of tofu from the package. Over the sink or a bowl, gently squeeze it between your palms a few times until no more water drips out of it. Next, gently press it between a folded clean kitchen towel to reduce the remaining moisture. In a large bowl, use your hands to break up the tofu into small pieces.

Step 2

Rinse the mushrooms of any dirt, and pat dry. Add the mushrooms to a food processor, and pulse until finely chopped. The mixture may look fairly wet, which is okay at this point. Add the mushrooms to the tofu.

Step 3

Pulse the onion and garlic until it is finely minced. Add that to the tofu and mushrooms. Rinse and drain the black beans in a colander, shaking the excess water off. You can also opt to pat them dry on a clean kitchen towel (perhaps the same one you used for the tofu!). Add the beans to the food processor and pulse them until there are no pieces larger than half a bean—it should be partially or coarsely pureed. Add to the tofu mixture along with the egg, flour, hemp seeds (if using), oyster sauce, salt, smoked paprika, and black pepper. Mix everything together with a rubber spatula.

Step 4

Form the mixture into 8 equal patties, about ¾ inch (2cm) thick. While you’re shaping the patties, preheat a nonstick skillet over medium-low heat.

Step 5

Add 2 tablespoons of oil to the pan. Gently place 4 of the patties in the pan. Increase the heat to medium-high. Let the patties cook for about 6-7 minutes per side until they’re crisped and browned on both sides. You may need to reduce the heat to medium if the burgers brown too quickly. Repeat with the remaining 4 patties.

Step 6

Serve with your favorite burger buns and toppings.