Vegan Double Drive-Thru Lentil Burgers


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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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


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.


Twice Baked Sweet Potato w/ Kale and Caramelized Onion


Yeah I know what your’re thinking . . . Twice baked? Man. That is too much work. But hey, it is all so worth it! The crispy skin of the sweet potato with a warm, creamy, and savory filling that leaves you with a satisfied taste bud. Yum! This is perfect to secretly add a few more vegetables and nutrients to your kids daily diet. This time, there will be no more complaining at your dinner table. Haha. Happy Eating~ 🙂

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Twice Baked Sweet Potato w/ Kale and Caramelized Onion

  • Servings: 4 servings
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  • 2 medium sweet potatoes, skin-on
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, chopped
  • 1/2 medium onion, chopped
  • 1 cup chopped kale (dinosaur or Tuscan), about 2-3 kale leaves
  • salt and pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Pierce scrubbed sweet potatoes several times with a fork. Place on a baking sheet.
  3. Roast sweet potatoes for 30-35 minutes, until cooked all the way through.
  4. While sweet potatoes roast, heat the olive oil in a large frying pan over medium heat. Add the garlic and onion and cook for 3-4 minutes, until they begin to soften.
  5. Add the kale and cook, stirring occasionally, for 7-8 minutes, until kale is very wilted. Remove from pan and transfer to a mixing bowl.
  6. Let sweet potatoes cool for 5 minutes once you take them out of the oven (leave the oven on).
  7. Slice sweet potatoes in half lengthwise and use a spoon to scoop out the cooked flesh (you may need to leave a thin layer of flesh close to the skin to keep the skin from tearing).
  8. Place scooped-out sweet potato flesh into the mixing bowl with the onion-kale mixture and set the skins aside (you’ll use them later). Mash with a fork and season with salt and pepper to taste.
  9. Divide the mixture between the empty sweet potato skins and top each with a pinch of nutritional yeast and place the stuffed sweet potatoes on the baking sheet. Bake for 18-20 minutes. Serve immediately.

Portobello Mushroom Burgers

There are many, many options for vegetarian cooking. Whether it is from tofu, beans, to mushrooms, the replacement for meat is filled with endless flavors and adventures. Want a healthy dinner to feed your hunger soul? Well. These amazingly juicy burgers will end your hunger from here on out!


I think I have been a vegetarian for almost 2 years, starting from my eighth grade to my sophomore year. After feeling sympathetic for the animals in our world, I wanted to contribute my life towards becoming a vegetarian. Being a vegetarian helped me explore new foods and allowed me to know the unique ways to replacing meats, fish, and pountry in many different recipes. Also, it allowed me to eat more vegetables in my daily diet, which was a huge change, considering that I used to eat mostly junk food 24/7. I really recommend trying out some vegetarian dishes, just to see how different people eat in the world, and to experience new and healthy ways in foods. If I were to start, I recommend trying dishes featured on this website, and go on and explore your curious taste buds! Happy eating~ 🙂

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Portobello Mushroom Burgers

  • Servings: 4
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For theMarinade:
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons juice from 1 lemon
1 tablespoon Dijon mustard
3 medium cloves garlic, minced (about 1 tablespoon)
1 teaspoon finely minced thyme leaves
1 teaspoon Kosher salt
4 portobello mushrooms, stems removed and scrubbed clean
2 tablespoon butter
2 sweet onion, thinly sliced
4 hamburger buns
4 pieces leaf lettuce, washed and dried
1 roma tomato, sliced (i used roasted red peppers)
4 slices of your prefered cheese
  1. In a small bowl, whisk together balsamic vinegar, olive oil, lemon juice, mustard, garlic, thyme, and salt.
  2. Place portobellos in a large resealable plastic bag or a bowl. Pour in marinade, seal bag or cover the bowl, and
    toss to coat mushrooms thoroughly. Let marinate at room temperature for 30 minutes to an hour.
  3. In a medium skillet, heat 2 tablespoon of butter on medium-high heat and melt the butter. Add in the sliced onions and cook the onions for 5-10 minutes, or until caramelized and translucent (the aroma and smell of the onions smell amazing). Turn off the heat and reserve the onions for the toppings.
  4. Preheat grill on medium-high heat. Brush the grill with oil and cook the mushrooms for 4-8 minutes on each side until tender. Reserve the juices for basting the mustrooms.
  5. Transfer portobellos to buns. Top with lettuce, tomato (or roasted red peppers), cheese, and caramelized onions. Serve.
Recipe adapted from Serious Eats