SERVES: 8-10
This recipe is adapted from Chloe Coscarelli’s “Chloe’s Kitchen” cookbook recipe. This cookbook is filled with incredible tasting vegan recipes.
BURGER INGREDIENTS:
- (2) 8-oz package tempeh (or 1 cup cooked brown rice)
- 4 tbs olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 16-oz lentils, cooked
- 1 1/2 cup walnuts, toasted
- 1 cup all-purpose flour
- 2 tsp dried basil
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- toppings (optional): sliced tomato, sliced red onion, lettuce, pickle slices
- 8 whole wheat burger buns
DRIVE-THRU SAUCE INGREDIENTS:
- 2/3 cup soft tofu
- 1 garlic clove
- 1 tbs dijon mustard
- 3 tbs ketchup (organic, without high fructose corn syrup)
- 1 tsp agave nectar
- 1/2 tsp salt
- 2 tbs pickle relish (organic)
- 1 tbs fresh dill, chopped
“DRIVE-THRU” STYLE SAUCE DIRECTIONS:
- Combine the tofu, garlic, mustard, ketchup, agave, and salt in a blender and process until smooth.
- Transfer to a small bowl and stir in relish and dill.
BURGER DIRECTIONS:
- Break the tempeh into pieces (4 pieces per 8 oz. package) and place in a steamer for 20 minutes. This will remove the tempeh’s bitterness.
- Heat 2 tbs. olive oil in a large skillet over medium-heat, saute garlic for approx. 30 seconds.
- Add onions and saute until soft and lightly browned.
- Transfer to a food process.
- Add steamed tempeh, lentils, walnuts, flour, basil, salt, pepper to the onions.
- Pulse until the walnut pieces are very fine and mixture comes together.
- Transfer to a bowl, mix well, and adjust seasoning to taste.
- Place in fridge for an hour to harden, if time permits (it makes it easier to form the patties).
- Create 8 burger patties.
- Heat 2 tbs olive oil in skillet and cook patties over medium-high heat, adding more oil as needed.
- Flip the patties and cook until they are browned on both sides.
- Remove and drain on paper towels.
- Layer the burgers with the sauce and other desired toppings on the buns.
Video of Chloe Making this Burger
SERVE WITH:
