These mini burgers combines a hearty meatless patty with a bounty of garden vegetables and topped with refreshing avocado mint aioli, making it perfect for your weekend brunch.
1 cup Loma Linda Vegetable Burgers mix
2 buns of your choice
1 red onion
1 1/2 ripe Avocado
2 tbsp Hampton Creek’s Just Mayo
1 clove garlic
1 tsp lemon juice
2 tbsp fresh mint, chopped
salt to taste
black Pepper to taste
For Burger Patties
Take a spoonful of the Loma Linda 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 under Avocado mint aioli and blend into a smooth dressing. Keep aside.
Preparing the Vegetables
Cut the tomato, beetroot and onion into thin slices.
You can also cut carrots into slices or spiralize for an interesting look.
Assembling the Burgers
Toast the buns.
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, aioli coated side down.