The day before, soak the textured vegetable protein in plenty of hot water with the smoked tea bag.
The next day, drain and squeeze out excess water. Set aside.

Prepare all the ingredients.

Sauté the sliced onion in olive oil and set aside.

Sauté the TVP in canola oil.
Add the cooked onion, then add the other ingredients from the first mixture: garlic powder, soy sauce, vinegar, nutritional yeast, and smoked paprika. Mix well and set aside.

Now pulse the first mixture in the food processor until coarsely chopped. Add it to the second mixture in the bowl. Combine both mixtures with your hands.

Fill your burger molds, shape the patties, and refrigerate for at least 1 hour.

In a skillet with canola oil, cook the patties for 2 minutes on each side.
Enjoy!

Serve with a green salad.
These freeze very well.