In a saucepan, bring the water, bulgur and soy sauce to the boil. Remove from heat, cover and set aside for 10 minutes, or until all the liquid has been absorbed.
Grind cashews and sunflower seeds in a food processor to a fine meal.
In a large bowl, mix the cooked bulgur, ground cashews and sunflower seeds, eggs, chilli powder, garlic and hot sauce. Cover and refrigerate for 4 hours to meld flavours.
Prepare the barbecue for medium heat.
Form the bulgur mixture into 6 patties. To prevent the patties from crumbling, place a sheet of aluminium foil on the barbecue. Cook the patties 10 minutes, turning once, or until heated through and browned. Cooking time may vary according to thickness of patties and heat level.