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Rehydrate the TVP in the vegan beef broth (or veggie broth) for about 10 minutes.
Combine the 2 Tbsp of Ground Flax and Water to make the flax egg.
While the TVP and flax egg rehydrate, add everything but the flour and breadcrumbs to a bowl and stir to combine (you can also use clean hands to mix it) to make the marinade mixture.
After 10 minutes, strain and squeeze out the TVP to get rid of any excess liquid.
Once flax egg is thickened and TVP is rehydrated and strained/squeezed, add them to the marinade and combine with clean hands or a spoon/spatula.
Add in the flour and breadcrumbs, and combine once again.
The mixture should come together easily and form a big meatball.
Form patties to preferred size, I recommend 2 oz. for a thin smash style patty. 4 oz. for a normal sized patty.
To cook, simply get a pan up to medium heat, add some oil and cook on each side for about 3-4 minutes or until nicely browned.
When you flip the patty, add a slice of vegan cheese, then a little water to the pan. Cover to steam and melt the cheese, and then load up a bun with all the fixings!