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Mix all of the patty ingredients together gently until just combined. Don't over mix or the patties can become dense.
Form into 10 to 12 even sized patties or whatever size you want. Place them on a parchment-lined tray and refrigerate for 20 to 30 minutes. This helps them hold together, especially if grilling. You can make these and refrigerate overnight. I also sometimes freeze half of the patties uncooked.
Whisk all of the ingredients for the peanut soy glaze together until smooth. Warm gently in a saucepan or microwave before applying to the patties.
Grill: Preheat the grill to medium heat. Oil the grates well. Grill about 5 to 6 minutes per side, until the internal temperature reaches 165 degrees. During the last few minutes, brush with the peanut soy glaze.
Skillet: Heat a skillet over medium heat with a drizzle of neutral oil. Cook 5 to 6 minutes per side until cooked through. Brush with the glaze during the final minute of cooking.