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Double Double Drive-Thru Burgers
Serves 4

Make-Ahead Tip:
Uncooked Burger Patties can be made in advance and kept refrigerated for up to 5 days until ready to cook. Special Sauce can be made in advance and kept refrigerated for up to 3 days.

BURGER PATTIES
1 (8-ounce) package tempeh (or 1 cup cooked brown rice)
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 (15-ounce) can lentils, rinsed and drained
1 cup walnuts, toasted
½ cup all-purpose flour (or gluten-free all-purpose flour)
1 teaspoon dried basil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
3 tablespoons canola oil

SPECIAL SAUCE
2/3 cup soft tofu
1 clove garlic
1 tablespoon yellow or Dijon mustard
3 tablespoons ketchup
1 tablespoon agave
½ teaspoon salt
2 tablespoons pickle relish
1 tablespoon chopped fresh dill

8 burger buns of choice, toasted, plus extra bottom halves for the middle layer
Optional toppings: Sliced tomato, sliced red onion, lettuce or greens of choice, pickle slices

To make the Burger Patties: Fill a large pot with enough water to reach the bottom of a steamer basket. Using a knife or your hands, break tempeh into 4 pieces and place in the basket. Cover and steam for 20 minutes. Check the pot occasionally and add more water if necessary. Steaming the tempeh will remove the bitterness.

In the meantime, heat olive oil in a large nonstick skillet over medium-high heat, and sauté onions until soft and lightly browned. Add garlic and cook a few more minutes. Transfer to a food processor. Reserve skillet for later use.

Add steamed tempeh, lentils, walnuts, flour, basil, salt, and pepper to the onions in the food processor. Pulse until the walnut pieces are very fine and the mixture comes together. If necessary, transfer the mixture to a large bowl and mix with your hands. Adjust seasoning to taste. Form the mixture into eight burger patties with the palms of your hands. The patties should be very thin if you are assembling your burger double-double style. For a restaurant-style burger, form a thicker patty.

Heat canola oil in reserved nonstick skillet over medium-high heat, and pan-fry patties in batches, adding more oil as needed. Flip the patties, and let cook until they are nicely browned on both sides. Remove patties from pan and drain on paper towels.

To make the Special Sauce: Combine 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.

To serve: Layer the Burger Patties, Special Sauce, and other desired toppings on the buns. Make it double double style by adding an extra bottom bun and patty in the middle.

you can find more recipe at http://chefchloe.com/

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