by CHLOE.’s Much Loved Veggie Burger

by CHLOE.’s Much Loved Veggie Burger

Here’s an adapted version of the Classic Veggie Burger recipe that had us swooning at by CHLOE.’s NYC cafe.Thanks for sharing with us, Chloe!

Read our full review of by CHLOE here.


Veggie Burger 

Adapted from by CHLOE.

Recipe and photo courtesy of Chloe’s Kitchen (Simon & Schuster 2012)

This recipe is vegan and gluten- free, pareve (dairy-free)



1 8-oz package tempeh OR 1 cup cooked brown rice

1 Tbsp olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 15-oz can lentils, rinsed and drained

1 cup walnuts, toasted

½ cup all-purpose flour, or gluten-free all-purpose flour

1 teaspoon dried basil

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

3 Tbsp canola oil


To make the burgers:
Fill a large pot with enough water to reach the bottom of a steamer basket.  Using a knife or your hands, break tempeh into 4 pieces and place in the basket


Cover and steam for 20 minutes.  Check the pot occasionally and add more water if necessary. Steaming the tempeh will remove bitterness (if using brown rice simply skip this step).


In the meantime, 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 steamed tempeh (or rice), lentils, walnuts, flour, basil, salt and pepper to the onions in the food processor. Pulse until the walnut pieces 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.


Heat canola oil in reserved non stick 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.



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