I made these but they became extremely crumbly and then like a tofu scramble in the pan as opposed to tofu burgers. What is the hint to getting them to stick together more? I did put them in the freezer for 2 hours prior to cooking. Do you recommend using a Cuisinart to blend everything?
Make sure your cashews are crushed really well so you don't have any huge chunks. When frying them up, fry the first side for a good 5-8 minutes or so without moving it around too much. It should be nicely browned. Then flip it over and do the same on the other side. That'll cook it together so it doesn't fall apart so much. Once it's cooked it sticks together alright, but if you move it around too much while it's cooking it WILL fall apart.
Some other things you could try, that I've never tried, but might work to help them stick together:
Add some vital wheat gluten to the mix to make it a gummier texture and help hold it together. I always make TVP/vital wheat gluten "chicken" and it holds together pretty well.
Or, you could try shredding the tofu instead of crumbling it. The longish strands of tofu should interlink and help hold it together better (at least, that's the plan).
Let me know if you try either of these... I'm interested to see if they work. Usually I'm just really careful when I'm making these burgers, but it would be nice if I could just "man-handle" them.