Crumble the tofu finely into a large mixing bowl. Add the ground beef, egg, flour, chopped oyster mushroom, green chili, bell pepper, grated carrot, salt, and black pepper. Mix thoroughly with your hands until the ingredients are evenly distributed and the mixture holds together when pressed.

To make perfectly-formed hamburger patties, get a jar lid the same or a little bigger than the size of your burger bun. Cover the lid with plastic wrap. This will make it faster to remove the patty after each use. Firmly press the meat down into the lid until it flattens.

Put a sheet of cooking paper or plastic wrap on the patty, then flip the lid over.

Heat 1 tablespoon of neutral oil in a non-stick skillet over medium-high heat. Once the oil shimmers, place the patties in the pan without crowding — work in batches if needed. Cook for 2 to 3 minutes per side until golden brown and the internal temperature reaches 160°F / 71°C. Transfer to a plate lined with paper towel.

Serve on lightly toasted slider buns. Top with a slice of tomato, cheddar cheese, pickles, and your choice of ketchup or mustard. Optional extras include a fried egg, lettuce leaf, or crispy onion rings.