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.
Serving Size: 1 Burger
- 1 cup Loma Linda Vege-Burger
- 2 buns of your choice
- 1 red onion
- 1 beetroot
- 1 tomato
- 1 carrot
- 1 spinach
For Avocado Mint Aioli:
- 1 1/2 ripe avocados
- 2 tbsp vegan mayo
- 1 clove garlic
- 1 tsp lemon juice
- 2 tbsp fresh mint, chopped
- Salt/pepper to taste
To from burger patties, first take a spoonful of the Loma Linda Vege-Burger Mix and form into a patty.
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.
Cut the tomato, beetroot and onion into thin slices (you can also cut carrots into slices or spiralize for an interesting look).
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.
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.
Click here to shop Loma Linda Vege-Burger on Amazon.