In a food processor,
pulse hearts of palm, 2/3 cups panko breadcrumbs, and 2 teaspoons Dill Blend.
Place remaining 2/3
cup panko breadcrumbs in a shallow dish. Shape hearts of palm mixture into 4 patties (about 1/2 cup each), then coat with remaining breadcrumbs.
Heat Coconut
Oil in a 10-inch nonstick skillet
over medium heat. Add patties and pan fry for about 3 minutes on each side, or until golden brown and heated through. Drain on a paper towel-lined plate.
Mix together
vegan mayo, tarragon, remaining 1/4 teaspoon Dill Blend, and lemon juice.
Toast buns if
desired.
Serve patties on
buns with vegan mayo mixture, lettuce, and tomato.
