SERVES 4PREP 5mCOOK 40m

caramelized onions

1tablespoon

vegan butter

1large

yellow onion, sliced

1tablespoon

coconut sugar

1tablespoon

balsamic vinegar

2cloves

garlic, minced

2teaspoons

fresh thyme

  1. 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.

  2. 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.

  3. 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.

garlic aioli

cup

vegan mayonnaise

2clove

garlic, minced

1teaspoon

lemon juice

¼teaspoon

sea salt

2tablespoons

water

  1. 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.


burger

2packages

Beyond Burger

4slices

Daiya smoked gouda cheese

4

ciabatta buns

3cups

arugula

  1. 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.


  2. Toast ciabatta buns for 2-3 mins. Top with Beyond Burger patty.

  1. Top patty with caramelized onions fresh arugula. Spread garlic aioli on ciabatta half and enjoy!