Vegan Double Drive-Thru Lentil Burgers

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OMG these burgers were to DIE FOR. At first, I was a bit doubtful that the patties would turn out right but I was not disappointed! Unlike many other vegan patty recipe, this one did not fall apart, dry out, or taste weird. Definitely a recipe to remember forever.IMG_3799 IMG_3809

 

Make sure to check out this video to visually see how to make this yummy vegan burger!

 

Vegan Double Drive-Thru Lentil Burgers

  • Servings: Makes 4 double burgers or 8 regular burgers
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Ingredients:

For the burgers:

  • 15 oz lentils (canned or cooked)
  • 1 cup brown or white rice
  • 3/4 cup nuts (i used peanuts but you can use walnuts, pecans, etc)
  • 1/2 cup all purpose flour
  • 1/2 onion, diced
  • 1 tsp dried basil
  • 1 tsp salt
  • 1 tsp ground pepper
  • oil for the pan
  • 16 hamburger buns for double or 8 hamburger buns for regular
  • red onion
  • lettuce
  • tomato

For the sauce:

  • 2/3 cup soft tofu, drained and rinsed
  • 1 tbsp dijon mustard
  • 3 tbsp ketchup
  • 1 tbsp maple syrup
  • 1 1/2 tsp sriracha
  • 1/2 tsp salt
  • 1/2 tsp dried basil

Directions:

To make the Burger Patties: 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 cooked rice, lentils, nuts, flour, basil, salt, and pepper to the onions in the food processor. Pulse until the nuts 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, maple syrup, sriracha, basil, and salt in a blender and process until smooth.

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.

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Peanut Butter Oreo Blondies

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Peanut Butter Oreo Blondies

  • Servings: Makes about 24 bars
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Ingredients:

  • ⅔ cup soft butter
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • ¾ cup peanut butter
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • ⅓ cup cream
  • 16-24 Oreo cookies depending on size of pan
  • 1 bag white chocolate chips (optional)

Directions:

  1. Preheat the oven to 325 degrees. Butter a 9-inch square baking dish for thicker bars, or a 9×13 baking dish for thinner bars.
  2. Cream the butter, brown sugar, white sugar, peanut butter, and vanilla. Add the eggs one at a time, beating until well mixed.
  3. Add the flour and baking powder and mix for less than 1 minute with an electric mixer or stir with a wooden spoon until all flour is incorporated (batter gets tough to work with if you mix it for too long). Add the cream and use electric mixers or wooden spoon to stir until incorporated. Batter should be thick but spreadable.
  4. Spread half the batter in the prepared dish; layer Oreos evenly over the batter; top with remaining half of batter. Bake for 40-50 minutes, depending on the size of your pan (less time for a rectangle, more time for a square) and whether or not you like them to still be a little soft and doughy. I baked mine for 40 minutes or until the edges were browning and the middle was just a little soft.

Adapted from Pinch of Yum

Babka Bread w/ Cinnamon Walnut filling

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Babka Bread w/ Cinnamon Walnut Filling

  • Servings: Makes 1 9x5 loaf pan
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Ingredients:

For the dough:

  • 1/2 cup (118 ml) whole milk
  • 1/4 cup (85 grams) honey
  • 1/2 cup (113 grams) unsalted butter
  • 3 cups (360 grams) all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 envelope (2 1/4 teaspoons, 7 grams) active-dry yeast
  • 2 large eggs

For the filling:

  • 1/2 cup (113 grams) unsalted butter, at room temperature
  • 3/4 cup (160 grams) light or dark brown sugar, packed
  • 2 cups (226 grams) Diamond of California Chopped Walnuts, finely chopped
  • 1 teaspoon ground cinnamon

Directions:

  1. To prepare the dough: Combine the milk, honey and butter in a small saucepan set over medium heat. Warm just until butter is melted. Remove from heat and let cool 5 minutes, or until it is between 120-130 degrees F.
  2. In the bowl of a stand mixer fitted with a dough hook (you can also use a large bowl and mix by hand), combine 2 cups of the flour, the salt, cinnamon and yeast. Add the milk mixture and mix until smooth. Add the eggs one at a time, mixing after each.
  3. Add the remaining flour a few tablespoons at a time, letting it incorporate into the dough before adding more. When all the flour has been added, the dough should be very soft, but still clear the sides of the bowl. If necessary, add a few more tablespoons of flour. Continue to knead the dough for about 5 more minutes until it’s smooth and elastic.
  4. Carefully place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Gently punch down the dough to release gases and knead a few more times by hand.

To assemble the stuffed challah:

  1. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a handheld mixer, combine the butter, brown sugar, walnuts and cinnamon and mix until smooth. Mixture should be crumbly. Set aside.
  2. Meanwhile, line an 8½ by 4½-inch loaf pan with parchment paper, allowing the excess to hang over the edges.
  3. Punch down the dough on a lightly floured work surface. Roll out the dough to a 20 by 14-inch rectangle. Spread filling over the dough, leaving a ½-inch border around the edges. Working from the short side, roll the dough into a cylinder and pinch along the seam to seal.
  4. Position the cylinder seam side up and roll back and forth until stretched to 18 inches long.
  5. Gently twist the double cylinder twice to form a double figure eight. Place the shaped dough seam side down in the prepared pan, cover loosely with plastic wrap and let rise at room temperature until it doubles in size, about 1 hour.
  6. Meanwhile, preheat oven to 350 degrees F. Make an egg wash with 1 large egg and a teaspoon of water and brush on the loaf. Bake until golden, about 35-40 minutes. Let cool 15 minutes before transferring from sheet pan. Bread is best the day it is baked, but will keep in an airtight container for a few days.

Recipe inspired by Bon Appetit