Veggie Burgers with Aioli Sauce

by | Sep 4, 2022 | 0 comments

Looking for a satisfying meat-free burger? These vegetarian patties are a great alternative and made from beautiful wholefood ingredients. This recipe is also bread-free! Made fresh and light with a baked mushroom base, and topped with zesty aioli and fresh herbs.

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 minsDifficultyIntermediate
Ingredients
 4 large flat mushrooms (stems removed)
Burger
 2 tins black beans
 1 tsp olive oil
 1 clove garlic minced
 1/2 brown onion diced
 1 egg and 1 egg white (save the yolk for the aoili)
 2 tbsp flat leaf parsley chopped
 cracked Changing Habits Pepper to taste
 1/2 cup walnuts chopped
 1/2 cup almond meal
Aioli sauce
 juice of 1 lemon
 2 tsp dijon mustard
 1/3 cup sour cream
 1 egg yolk
To Serve
 1 tomato sliced
 handful lettuce or spinach leaves
 1 carrot grated
 1 beetroot grated
 1/4 Spanish onion sliced into thin pieces
 chopped parsley
Directions
Veggie burgers
1

Preheat oven to 180 degrees.

2

On a lined baking tray place the mushrooms and black beans.

3

Remove the black beans after 10 minutes and leave the mushrooms in for another 20 minutes.

4

Heat a fry-pan over a medium heat and sauté the garlic and onion until soft and fragrant.

5

Add the onion and garlic and the rest of the burger ingredients (apart from the walnuts and black beans) in a food processor or Thermomix and blitz for approximately 15 seconds on high. Add the black beans and walnuts and blitz for a further 5 seconds.

6

Roll the burger mixture into approximately 4 or 5 balls.

7

Heat a fry-pan over a medium-high heat and add the burgers, flattening down into patties.

8

Cook for approximately 7 minutes on each side or until brown.

Aioli
9

While the burgers are cooking, combine all aoili ingredients in a small dish and mix well.

10

Grate the carrot and beetroot, slice the onion and prepare the spinach and set aside.

Assembly
11

Place the mushrooms down first, top with the burgers and veggies and top with aioli and fresh parsley.

Category, ,

[cooked-sharing]

Ingredients

Ingredients
 4 large flat mushrooms (stems removed)
Burger
 2 tins black beans
 1 tsp olive oil
 1 clove garlic minced
 1/2 brown onion diced
 1 egg and 1 egg white (save the yolk for the aoili)
 2 tbsp flat leaf parsley chopped
 cracked Changing Habits Pepper to taste
 1/2 cup walnuts chopped
 1/2 cup almond meal
Aioli sauce
 juice of 1 lemon
 2 tsp dijon mustard
 1/3 cup sour cream
 1 egg yolk
To Serve
 1 tomato sliced
 handful lettuce or spinach leaves
 1 carrot grated
 1 beetroot grated
 1/4 Spanish onion sliced into thin pieces
 chopped parsley

Directions

Directions
Veggie burgers
1

Preheat oven to 180 degrees.

2

On a lined baking tray place the mushrooms and black beans.

3

Remove the black beans after 10 minutes and leave the mushrooms in for another 20 minutes.

4

Heat a fry-pan over a medium heat and sauté the garlic and onion until soft and fragrant.

5

Add the onion and garlic and the rest of the burger ingredients (apart from the walnuts and black beans) in a food processor or Thermomix and blitz for approximately 15 seconds on high. Add the black beans and walnuts and blitz for a further 5 seconds.

6

Roll the burger mixture into approximately 4 or 5 balls.

7

Heat a fry-pan over a medium-high heat and add the burgers, flattening down into patties.

8

Cook for approximately 7 minutes on each side or until brown.

Aioli
9

While the burgers are cooking, combine all aoili ingredients in a small dish and mix well.

10

Grate the carrot and beetroot, slice the onion and prepare the spinach and set aside.

Assembly
11

Place the mushrooms down first, top with the burgers and veggies and top with aioli and fresh parsley.

Veggie Burgers with Aioli Sauce
VIP Club featured

You May Also Like…

Chicken Quinoa Salad with a Creamy Tahini Dressing

Chicken Quinoa Salad with a Creamy Tahini Dressing

This well-balanced salad is packed full of flavour and goodness! Feel free to swap the chicken for Lamb, fish or beef – all of these options work great with this recipe. This salad lasts for up to 3 days in the fridge, which means it is great for lunches throughout the week.

Coconut Crunch Easter Treats

Coconut Crunch Easter Treats

A lot of store-bought Easter Eggs contain high amounts of refined sugars, artificial flavours & colourings and Emulsifiers to name just a few. But instead of missing out on Chocolate this Easter, why not whip up some home-made treats made from pure ingredients that taste just as decadent?

Homemade Nutella

Homemade Nutella

A healthy version of Nutella that the whole family will love. Great as cake icing, smothered on pancakes, blended with milk to create a delicious milkshake – or just by the spoonful!

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

My cart
Your cart is empty.

Looks like you haven't made a choice yet.