Rehydrate the soy curls by adding them to a bowl and covering with hot water. Let sit for about 20 minutes.

Drain the soy curls and rinse under cold water to remove any soy flavor. Squeeze out excess moisture.

In a food processor, combine the cooked white beans, oil, sugar, soy sauce, nutritional yeast, onion powder, smoked paprika, dark soy sauce, liquid smoke, and water. Blend until smooth.

Add in the rehydrated soy curls and pulse for 4-6 seconds until finely chopped, creating a bolognese-like texture.

Stir in the vital wheat gluten until a paste forms that resembles ground meat. Knead for about 10 seconds until slightly elastic.

Shape the mixture into three large balls or four smaller ones.

On a sheet of parchment paper, flatten each ball into a patty and wrap it in parchment followed by foil.

Steam the wrapped burgers for 1 hour.

Allow the burgers to cool for 10 minutes before pan-frying them in a bit of oil until golden brown on each side.

Serve the burgers on whole-grain buns with toppings like lettuce, tomatoes, avocado, and your favorite vegan sauces.

These burgers will keep in the fridge for up to four days. To prepare ahead, freeze extras and reheat directly from the freezer.