❓How do I make vegetarian burger patties (tofu-based) that don't fall apart?

Falling apart usually comes down to too much moisture or not enough "binder." Make sure to press the water out of the tofu first (weigh it down for 15-20 minutes, or wrap it in several layers of paper towel), and drain cooked beans thoroughly too. For binding, use one or two of the following: breadcrumbs, oats, starch, or a flax egg — roughly 2-3 tablespoons per two cups of filling. Don't blend the mixture too smooth either — leaving a bit of texture actually helps it hold together, while an overly mushy paste is harder to shape. Once you've formed the patties, refrigerate them for at least 30 minutes before frying so the binder has time to absorb moisture and set. And when frying, don't flip the first side too early — wait until a crisp crust forms before turning.