Enjoy one or several of these Vege-Burger-made mini patties, placed in a bun with a bounty of garden vegetables and topped with a refreshing avocado mint aioli. Perfect for a weekend brunch, each burger is completely vegan but still contains a hearty and solid texture to the patties. Pair with fries or a salad and for a full and delicious meal.
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Serving Size: 1 Burger
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For Vege-Burgers:
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1 cup Loma Linda Vege-Burger
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2 buns of your choice
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1 red onion
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1 beetroot
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1 tomato
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1 carrot
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1 spinach
For Avocado Mint Aioli:
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1 1/2 ripe avocados
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2 tbsp vegan mayo
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1 clove garlic
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1 tsp lemon juice
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2 tbsp fresh mint, chopped
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Salt/pepper to taste
To from burger patties, first take a spoonful of the Loma Linda Vege-Burger Mix and form into a patty.
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Roast on a non-stick skillet on both sides till brown and crispy. Keep Aside.
For avocado mint aioli, take all the ingredients listed and blend into a smooth dressing. Keep aside.
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Cut the tomato, beetroot and onion into thin slices (you can also cut carrots into slices or spiralize for an interesting look).
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To assemble burgers, first toast the buns (optional). Place spinach leaves on bottom half of the bun. Next, place the patty followed by the vegetables.
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Top it with a spoonful of avocado mint aioli and place the top half of the bun, coating the face-down part with the aioli.