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.




  1. Combine the tofu, garlic, mustard, ketchup, agave, and salt in a blender and process until smooth.
  2. Transfer to a small bowl and stir in relish and dill.


  1. 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.
  2. Heat 2 tbs. olive oil in a large skillet over medium-heat, saute garlic for approx. 30 seconds.
  3. Add onions and saute until soft and lightly browned.
  4. Transfer to a food process.
  5. Add steamed tempeh, lentils, walnuts, flour, basil, salt, pepper to the onions.
  6. Pulse until the walnut pieces are very fine and mixture comes together.
  7. Transfer to a bowl, mix well, and adjust seasoning to taste.
  8. Place in fridge for an hour to harden, if time permits (it makes it easier to form the patties).
  9. Create 8 burger patties.
  10. Heat 2 tbs olive oil in skillet and cook patties over medium-high heat, adding more oil as needed.
  11. Flip the patties and cook until they are browned on both sides.
  12. Remove and drain on paper towels.
  13. Layer the burgers with the sauce and other desired toppings on the buns.

Video of Chloe Making this Burger


Oven Baked Sweet Potato Fries