Double Drive-Thru Veggie Burgers

1. 1

   Make the sauce In a blender, puree the tofu with the ketchup, mustard, agave and garlic until smooth.

2. 2

   Transfer the sauce to a bowl and stir in the pickle relish and dill; season with salt and refrigerate.

3. 3

   Make the burgers In a large nonstick skillet, heat 2 tablespoons of the oil.

4. 4

   Add the onion and cook over moderate heat until lightly browned, 6 minutes.

5. 5

   Add the garlic and cook until softened, 2 minutes; season with salt.

6. 6

   Scrape the onion and garlic into a food processor.

7. 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. 8

   Using lightly oiled hands, press 1/3 cup of the mixture into a 1/2-inch-thick patty; transfer to a plate.

9. 9

   Repeat with the remaining mixture for a total of 8 patties.

10. 10

    Wipe out the skillet and heat 1 1/2 tablespoons of the oil in it.

11. 11

    Arrange 4 burger patties in the pan and cook over moderately high heat until browned on the bottom, about 5 minutes.

12. 12

    Flip the patties and continue cooking until browned and heated through, about 5 minutes longer.

13. 13

    Transfer the patties to a work surface.

14. 14

    Repeat with the remaining oil and burger patties.

15. 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. 16

    Repeat the layering once more, with more sauce and the remaining patties, toppings and the bun tops; serve.

* Per serving · 4 servings · Values may vary.