Slice the potatoes into long, thin pieces that look like french fries. Put the sliced potatoes into a bowl, cover with hot water, and let sit at room temperature for about 1 hour. Drain in a colander and pat them dry with a paper towel to remove as much moisture as possible. Arrange on a parchment-lined baking sheet, drizzle with the olive oil, salt and pepper, and toss to coat all the fries with the oil and seasonings.
Bake the fries at 475F for 10 minutes covered in foil, then another 10 minutes uncovered. Turn the fries over with a flapjack or spatula. Cook for 10 more minutes, stir the fries again, and if you like them crispy, cook for another 10 minutes. If they get too dark, feel free to take them out of the oven.
While the fries are cooking, in a large bowl, mix all the plant burger ingredients except the olive oil. Stir with a wooden spoon until well combined and somewhat sticky.
Use your freshly washed hands to shape the mixture into 8-10 patties. They will need to be a bit thicker than meat burgers in order to hold together well over the heat.
Heat the olive oil (about 2 Tbsp per batch) in a pan over medium-high heat. Cook the burgers about 4 minutes each side or until they are nice and toasty and brown, then let them rest on a paper towel while the others are cooking. I like to serve these with ketchup, vegan mayo, or chili sauce (mayo, ketchup, and chili powder mixed together). Feel free to eat it on a bun or serve with veggies on the side. So good!