Ingredients Beans + Legumes Soy Double Drive-Thru Veggie Burgers 4.7 (3) 3 Reviews Vegan chef Chloe Coscarelli is famous for her deliciously charred veggie burgers. For a “special sauce,” she swaps out mayo for silken-tofu mayonnaise to make a tangy-sweet vegan take on Thousand Island dressing. Slideshow: More Vegan Recipes By Chloe Coscarelli Published on December 22, 2016 Print Rate It Share Share Tweet Pin Email Vegan chef Chloe Coscarelli is famous for her deliciously charred veggie burgers. For a "special sauce," she swaps out mayo for silken- tofu mayonnaise to make a tangy-sweet vegan take on Thousand Island dressing. Photo: DAVID CICCONI Total Time: 45 mins Yield: 4 Ingredients Sauce 6 ounces soft tofu, cubed 3 tablespoons ketchup 1 tablespoon yellow mustard 1 teaspoon agave 1 garlic clove 2 tablespoons sweet pickle relish 1 tablespoon chopped fresh dill Kosher salt BURGERS 5 tablespoons canola oil 1 onion, finely chopped 2 garlic cloves, minced Kosher salt Pepper 1 cup cooked brown rice One 15-ounce can cooked lentils, rinsed and drained 1 cup toasted walnuts 1/2 cup all-purpose flour 1 teaspoon dried basil 4 hamburger buns plus 4 bun bottoms, toasted Tomato slices, dill pickle chips, lettuce and thinly sliced red onion, for topping Directions Make the sauce In a blender, puree the tofu with the ketchup, mustard, agave and garlic until smooth. Transfer the sauce to a bowl and stir in the pickle relish and dill; season with salt and refrigerate. Make the burgers In a large nonstick skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until lightly browned, 6 minutes. Add the garlic and cook until softened, 2 minutes; season with salt. Scrape the onion and garlic into a food processor. Add the rice, lentils, walnuts, flour and dried basil and 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 a 1/2-inch-thick patty; transfer to a plate. Repeat with the remaining mixture for a total of 8 patties. Wipe out the skillet and heat 1 1/2 tablespoons of the oil in it. Arrange 4 burger patties in the pan and cook over moderately high heat until browned on the bottom, about 5 minutes. Flip the patties and continue cooking until browned and heated through, about 5 minutes longer. Transfer the patties to a work surface. Repeat with the remaining oil and burger patties. Spread the sauce on 4 of the bun bottoms and top with 4 patties and half of the burger toppings; top with the remaining bun bottoms. Repeat the layering once more, with more sauce and the remaining patties, toppings and the bun tops; serve. Make Ahead The Special Sauce can be refrigerated for up to 1 week. Suggested Pairing Wine: Bright and spicy Zinfandel. Rate it Print