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Vegan Double-Double Burgers and Hot Dogs

BY BUSINESSOFCINEMA.COM TEAM · · Jan 7, 2013 · VIDEOS

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Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: http://bit.ly/PsJ96O Chefs Chloe and Roberto make meat-free fast food burgers and hot dogs to rival any drive thru's! Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you're grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below: http://bit.ly/PsJ96O Follow on Twitter! https://Twitter.com/HungryYouTube And like us on Facebook! http://Facebook.com/HungryYouTube Check out our other shows and get to know our awesome hosts: How to Bake It in Hollywood with Ashley Adams: http://bit.ly/ZLPj09 Secrets of a Food Stylist with Megan Mitchell: http://bit.ly/YgZ63o Gluten Free with Alex T: http://bit.ly/XqRGsP Grill This with Nathan Lippy: http://bit.ly/OGuMHm Casserole Queens with Sandy Pollock and Crystal Cook: http://bit.ly/No9ml5 Midnight Munchies with the Brothers Green: http://bit.ly/RLLFiH Chloe's website: http://chefchloe.com/ Connect with Chef Roberto Martin: https://www.facebook.com/VeganCookingForCarnivores?fref=ts https://twitter.com/_ChefRoberto ***** 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, as pictured.