To visit the post where this recipe originates, click here.
This burger recipe is adapted from Chloe Coscarelli's cookbook: "Chloe's Kitchen".
I call it "The Enlightened" Best Burger & Sauce, ever!! The texture, the taste, the nutrition--is simply amazing.
Turns out--it makes sense to just double this recipe--and save yourself the kitchen clean-up X two. You'll be glad you did. You'll have a 1-2 months supply of burgers in the freezer.
By doubling the recipe you end up with 2 pounds, 13 ounces of "plant-based delicious 'raw meat". Enough to make 16 burgers, or turn some of it into Italian meatballs, by adding oregano, basil, fennel seed, parsley & red chili pepper--or use some for a "no-meat" loaf--or whatever your little heart desires.
The burger is fantastic on a sprouted whole grain bun topped with Chloe's special sauce, sliced tomato, & pickles or just crumbled on top of a hefty salad & topped with Chloe's special sauce, or my Creamy Chipotle Topping.
Heck, you could even crumble it into a burrito or a taco with all the fixings. Delicious!
- 2 8-ounce package of low-fat tempeh, Soy Boy. (This is available at Whole Foods, TJ's or other health food stores.) Note: You can use regular tempeh if you can't find Soy Boy Low-Fat--although the fat content is just much higher. Want gluten free--find a tempeh with a GF label. They exist.
- 1 very large sweet onion, chopped
- 2 or more garlic cloves, chopped (your choice as to quantity)
- 3 cups of already cooked lentils or 1 package of TJ's Steamed French Lentils (17.6 ounces), French or brown lentils are preferred. (I used, & recommend, Trader Joe's aka Melissa's Steamed French Lentils, available in the refrigerated section. It has a long shelf life, so you can stock up!)
- 1 cup of walnuts, toasted (350 degree oven for 10-12 minutes. Watch carefully! Note: Chloe uses twice the amount of walnuts)
- 1 cup of oat flour (easily made with rolled oats blended in a Vitamix, but packaged oat flour is just fine) Note: any flour can be substituted.
- 2 teaspoon dried basil
- 1 teaspoon sea salt, optional
- 2 teaspoon freshly ground black pepper
- 2/3 cup of Mori-Nu low-fat firm tofu
- 1-2 garlic cloves, coarsely chopped
- 1 tablespoon Dijon or yellow mustard
- 3 tablespoons of ketchup (low-sodium, low-sugar, if possible)
- 2 tablespoons of sweet pickle relish (reserve to mix in AFTER the "wet ingredients" are blended!)
- 1 tablespoon of fresh dill, chopped (reserve to mix in AFTER the "wet ingredients" are blended!)
1. Combine tofu, garlic cloves, mustard, & ketchup in a blender & process until smooth.
2. Add the pickle relish after the ingredients are blended. Mix to combine.
Note: This could easily substitute for a Thousand Island Dressing. Crumble a burger on top of a salad, & dress with the "Special Sauce". A Drive-Thru Burger Salad!