Vegan Drive-Thru Burgers

It’s a shame this picture doesn’t show the “burger” patty but it does show my  2nd favorite part of this recipe, the Special Sauce.  While I’ve never liked hamburgers, I’ve always liked veggie burgers.  Now that I’m not eating soy, it’s definitely limited what I can purchase in the store.  I’ve tried more veggie burger recipes than I can count, and this one is definitely my favorite.  The technique of mixing the ingredients together in the food processor makes for a really great texture – and the special sauce totally makes this an indulgence.  I’ve even found these veggie burgers taste great on top of a salad too, if you’re in the mood for something lighter.  I almost forgot, what also makes this recipe incredible, is that you can make the burger mix ahead of time, refrigerate it, and cook what you need throughout the week.  It keeps for up to 4 days.  Bon apetit!


Vegan Drive-Thru Burgers with Special Sauce

recipe adapted from Chloe’s Kitchen

serves 4-16 (depending on size of patty you make)


1 cup cooked brown rice

2 tbsp. olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 15oz. can lentils, rinsed and drained

1 cup walnuts, toasted

1/2 cup all-purpose flour, or gluten-free all-purpose flour (I like King Arthur Gluten Free)

1 tsp. dried basil

1 tsp. sea salt

1 tsp. freshly ground pepper

3 tbsp canola oil (or less depending on preference)


2/3 cup vegan mayo (or soft tofu)

1 clove garlic

1 tbsp yellow mustard

3 tbsp ketchup

1 tbsp agave

1/2 tsp salt

2 tbsp pickle relish

1 tbsp chopped fresh dill


  1. Heat olive oil in a large nonstick skillet over medium-high heat and saute onions until soft and lightly browned.  Add the garlic and cook a few more minutes.  Transfer to a food processor.  Reserve skillet to cook the burgers.
  2. In a food processor, add rice, lentils, walnut, flour, basil, salt, pepper, and onions and pulse until the walnut pieces are very fine and the mixture is smooth.  At this point you can refrigerate the mix and keep for cooking later in the week, or cook immediately.
  3. From the mixture, with your hands or an ice cream scoop, form patties that are very thin for drive-thru style, or thicker for restaurant style. I usually get about 16-20 because I make them slider size.
  4. Heat canola oil in the reserved skillet and pan-fry 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.
  5. For the sauce – Combine all ingredients, except relish and dill, in a medium mixing bowl or small food processor and combine until smooth.  Stir in relish and dill.
  6. TO SERVE – With you favorite buns, layer lettuce, tomato, burger and 1-2 tbsp of the sauce.  Enjoy!

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