Beyond spring burger

INGREDIENTS

• 32 oz meatless burgers patties
• 3 cups arugula
• 4 slices gouda cheese
• 4 italian bread
• 1 tbsp plant-based butter
• 1 yellow onion
• 1 tbsp coconut sugar
• 1 tbsp balsamic vinegar
• 4 cloves garlic
• 2 tsp thyme leaves
• ¾ cup mayonnaise
• 1 tsp lemon
• 1 pinch salt
• ¼ tsp salt
• 1 pinch black pepper

TOOLS

• 1 knife
• 2 pan
• 1 squeezer
• 1 food processor
• 1 bowl
• 1 refrigerator
• 1 toaster
• 1 toaster tray
• 1 serving plate
• 1 wooden spoon

Peel and slice yellow onion, then peel 2 garlic cloves.

Heat plant-based butter in a pan. Stir in onions with a wooden spoon and cook for 10 minutes. Add salt, black pepper, and coconut sugar. Continue stirring and cook for 15 minutes on low heat. Add balsamic vinegar, garlic, and thyme leaves to the pan, then give it a stir to get vegan caramelized onions.

Peel and mince the other 2 cloves of garlic.

Squeeze lemon with a squeezer.

Combine mayonnaise, minced garlic, lemon juice, and salt in a food processor. Blitz for 2 minutes to get vegan garlic aioli.

Transfer vegan garlic aioli to a bowl and put it in the refrigerator for 60 minutes.

Put meatless burgers patties in a pan and cook for 3 minutes. Add gouda cheese to each patty and cook for 1 minute until the cheese is melted.

Preheat a toaster for 5 minutes.

Lay italian bread in a toaster tray and put it in the toaster. Toast for 3 minutes to get crispy slices of toast.

Transfer toasted italian bread to serving plate. Add melted cheese meatless burger patties, vegan caramelized onions, and arugula to it. Then, top it with vegan garlic aioli.

It’s ready to be served !