Roughly chop the tofu, wrap it in a double layer of paper towel (or clean teatowel), and put it on a plate with something heavy on it to help it expel moisture.

Squeeze out the water from the soaked shitake mushrooms and finely dice the tops- leave the stems out as they tend to be too woody.

Finely dice the chestnut mushrooms

Combine all the ingredients except the panko breadcrumbs in a bowl and mix to combine.

Add a bit of the water that the shitake mushrooms were soaked in if the mix is a bit dry.

Squish together palm sized burger patties, rolling them in the panko breadcrumbs

Gently pan fry the burgers - about 5 mins each side.

Serve on a bun, or a lettuce leaf with salad and the condiments of your choice.