Double Drive-Thru Veggie Burgers

• 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
• 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

1. Make the sauce In a blender, puree the tofu with the ketchup, mustard, agave and garlic until smooth.
2. Transfer the sauce to a bowl and stir in the pickle relish and dill; season with salt and refrigerate.
3. Make the burgers In a large nonstick skillet, heat 2 tablespoons of the oil.
4. Add the onion and cook over moderate heat until lightly browned, 6 minutes.
5. Add the garlic and cook until softened, 2 minutes; season with salt.
6. Scrape the onion and garlic into a food processor.
7. 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.
8. Using lightly oiled hands, press 1/3 cup of the mixture into a 1/2-inch-thick patty; transfer to a plate.
9. Repeat with the remaining mixture for a total of 8 patties.
10. Wipe out the skillet and heat 1 1/2 tablespoons of the oil in it.
11. Arrange 4 burger patties in the pan and cook over moderately high heat until browned on the bottom, about 5 minutes.
12. Flip the patties and continue cooking until browned and heated through, about 5 minutes longer.
13. Transfer the patties to a work surface.
14. Repeat with the remaining oil and burger patties.
15. 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.
16. Repeat the layering once more, with more sauce and the remaining patties, toppings and the bun tops; serve.

ketchup, yellow mustard, agave, garlic, sweet pickle, dill, kosher salt, canola oil, onion, garlic, kosher salt, pepper, brown rice, walnuts, allpurpose, basil, buns, tomato

Taken from www.foodandwine.com/recipes/double-drive-thru-veggie-burgers (may not work)