Manuel Treviño, by CHLOE.
Inspiration: The Classic Burger by CHLOE. is our homage to a traditional burger, as it’s topped with lettuce, tomato, pickles, and our signature beet ketchup. The combination of tempeh, lentils, chia, and walnuts in our patty make for a great taste that even the biggest carnivores love.
Favorite summer memory: Picking watermelons with my father in the south Texas heat.
Favorite summer food and drink pairing: “Ros Champagne and anything! My favorite is rosé Champagne and a slice of corn bread.
Favorite cookout song: “Perfect day” by Lou Reedé
The Classic Burger*
1 8-oz. package tempeh or 1 cup cooked brown rice 1 tablespoon 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 flour1 teaspoon dried basil1 teaspoon sea salt1 teaspoon freshly ground black pepper3 tablespoon canola oil 8 potato bunsPickles, onion, tomato, beet ketchup as desired
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 the same nonstick 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.
Assemble on potato buns, and dress with pickles, onion, tomato, and beet ketchup as desired.
*Adapted version of by CHLOE.’s “The Classic Burger,” courtesy of by CHLOE. and Chloe’s Kitchen (Simon & Schuster 2012)