Set your grill at medium-high, direct heat. Lightly oil your grill. 

Make burger mixtures.

Ⅰ Shred tofu. (You can use large holes of a box grater.) Then squeeze tofu in between paper towels to drain excess water as much as possible. 

Ⅱ Heat 2 Tbsp. oil in a large nonstick skillet over medium heat. Cook tofu and beans for 10-12 minutes. Meanwhile, you need to toss occasionally. You can finish cooking until beans look slightly dried out and their skins are darkened. 

Ⅲ Combine almond butter and mayonnaise in a medium bowl and whisk until smooth. Then add garlic, chili powder, salt, tofu-bean mixture and cooked quinoa, stir well to combine.  

Ⅳ Stir flaxseed and ¼ cup cold water in a small bowl. Let it sit for about 1 minute, until a thick paste forms. Then add it to tofu-bean mixture along with cornstarch, stir well to combine. 

Ⅴ Form the above mixture into 8–10 patties using oiled hands. The ideal size for each patty is about ½" thick (about a scant ¾ cup each). Then grill it for about 2 minutes, until it becomes lightly charred around the edges. Then carefully turn it to grill the other side for another 2 minutes, until it becomes lightly charred and warmed through. 

Place burgers on bottoms of buns. Pile high with pickled onions, tomatoes, lettuce, pickles, and chipotle yogurt. Finally close with top buns and serve. 

Note: You can form patties 3 days in advance. Remember to wrap each tightly in plastic and chill. 

Original source from bonappetit.com