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