It’s football season, which means parties, junk food, and lots of drinks! And all of those things tastes so much better when you are playing your biggest rival. For us, that means our Vikings are playing the Pack. It was an evening game, so instead of making snacks and appetizers, I wanted to make a meal; something indulgent. Well, seemingly anyway.
I’ve had this recipe for some time, and figured this was the perfect opportunity to make these delicious sounding burgers! I was a little too excited for the game I think, as I burned the buns😦 Thankfully I had more in the freezer, so I didn’t have to do the old scrape-the-burn-parts-off-with-a-knife-into-the-sink trick. I actually threw something away if you can believe it. But, just look at them…who would save them?
I was pleasantly surprised at the consistency of these burgers when forming them as they stayed together very nicely. Even better, they browned up and actually kind of looked like hamburger patties.
Building the burgers proved to be a bit of a challenge, as they kept falling to one side of the other. A toothpick wouldn’t have helped since they are so huge! Speaking of huge, Nate refused to eat it with both patties, he had to deconstruct the burger. I powered through, squashed it down, and shoveled it in! The burger has some heft from the lentils, and the crunch from the walnuts was a nice added texture.
I haven’t even talked about the sauce yet. It was out of this world! I was a little hesitant with the tofu because I don’t work with it, well, ever. I like it, I eat it, but I’ve never made anything with tofu. The sauce really tasted like it had a mayo base. I think I even fooled Nate and my parents. My parents had us over for a fish fry the following day and so I brought this sauce thinking it would be good on the fish in place of tartar. It was fantastic! So don’t worry if you have too much, it can be put to many uses! Oh, and in case you were wondering, the Vikings won🙂
Double Drive Thru Veggie Burgers
Source: Adapted from Food and Wine
6 oz soft tofu, cubed
3 tbsp. ketchup
1 tbsp. yellow mustard
1 tsp agave or honey
1 garlic clove
2 tbsp. sweet pickle relish
1 tbsp. fresh dill
5 tbsp. olive oil
2 garlic cloves, minced
1 cup cooked brown rice
1-15 oz can cooked lentils, rinsed and drained
1 cup toasted walnuts
1/2 cup all-purpose flour
1 tsp dried basil
4 hamburger buns, plus 4 bun bottoms, toasted
tomato slices, dill pickle chips, lettuce and thinly sliced red onion for garnish
- Make the sauce. In the bowl of a food processor combine tofu, ketchup, mustard, agave, garlic, pickle relish and dill. Puree until well combined and smooth. Season with salt and pepper. Refrigerate.
- Make the burgers. In a large skillet, heat 2 tbsp. oil. Add onion and cook over moderate heat until lightly browned, about 6 minutes. Add garlic and cook until it becomes fragrant, about 2 minutes. Season with salt. In the bowl of a food processor, combine onion and garlic mixture, rice, lentils, walnuts, flour and dried basil. Pulse until the mixture just comes together and whole grains of rice are still visible. Season with salt and pepper.
- Using lightly oiled hands, press 1/3 cup of the mixture into 1/2-inch thick patties and transfer to a plate, making a total of 8 patties.
- Heat 1 1/2 tbsp. oil in a skillet over medium-high heat. Cook patties until bottoms are browned, about 5 minutes. Flip and continue to cook until the other side is browned and patty is heated through, about 5 more minutes.
- Starting with the bottom bun, layer spread, burger patty, toppings, another bottom bun, spread, burger patty, toppings, spread and top bun. Repeat for remaining 3 servings.