Beyond Spring Burger |
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1 | tablespoon | vegan butter | ||
1 | large | yellow onion, sliced | ||
1 | tablespoon | coconut sugar | ||
1 | tablespoon | balsamic vinegar | ||
2 | cloves | garlic, minced | ||
2 | teaspoons | fresh thyme | ||
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Over medium-low heat, melt the vegan butter in a thick-bottomed stainless steel or cast iron pan. Add yellow onion and cook for 10 mins to soften.
Add a pinch of salt and the coconut sugar, then reduce the heat and continue to cook the yellow onion for 30 mins to 1 hour until they are deep amber in color and caramelized.
Stir them often enough so that they don’t burn, but not so much that they won’t brown.
Finish off with the balsamic vinegar, fresh thyme, and garlic. Cook for an additional 3 mins and set aside.
⅔ | cup | vegan mayonnaise | ||
2 | clove | garlic, minced | ||
1 | teaspoon | lemon juice | ||
¼ | teaspoon | sea salt | ||
2 | tablespoons | water | ||
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Blend vegan mayonnaise, garlic, lemon juice, and sea salt in a blender / food processor and process until smooth. Scrape down the sides. Add as much water as needed. Blend and repeat until desired consistency.
Refrigerate in an airtight container until ready to use. Will last up to 7 days in the refrigerator.
2 | packages | |||
4 | slices | Daiya smoked gouda cheese | ||
4 | ciabatta buns | |||
3 | cups | arugula |
Cook Beyond Burger according to package instructions. 2-3 mins before patty is finished cooking, add a slice of Daiya smoked gouda cheese and allow it to melt.
Toast ciabatta buns for 2-3 mins. Top with Beyond Burger patty.
Top patty with caramelized onions fresh arugula. Spread garlic aioli on ciabatta half and enjoy!