The Ultimate Plant-Based Burger with Ramp Aioli, Purple Cabbage & Tomatoes
You’ll be craving this delicious, guilt-free, plant-based burger all summer long!
Vegan Aioli Recipe:
Preheat your pan to medium for 1 minute. Drizzle enough grapeseed oil to coat the pan.
Add ramps and season with salt, then cook for 1 minute.
Turn heat off and place the ramps on a cutting board.
Once cool, chop the ramps and place them to the side.
Add aquafaba to a bowl.
Whisk for for 2 minutes or until foamy and place to the side.
Mince garlic very finely, then create a garlic paste by smashing the fine pieces with the back of your knife. Sprinkle a little salt on top. Once you’ve created a paste, add to the bowl with the aquafaba.
In the same bowl, squeeze half a lemon and a sprinkle of salt. Whisk until all your ingredients are incorporated, then proceed by slowly drizzling 1/2 cup of olive while you are whisking.
Fold in your chopped ramps until until all of your ingredients are incorporated. Taste and adjust the seasoning with salt or a little lemon juice.
If needed, a splash of water to loosen the aioli.
Using your knife or mandolin, thinly slice the cabbage.
Once sliced, add cabbage to a bowl and season with 3 tbsp champagne vinegar, salt and olive oil, 1 tsp of chopped dill and 1 tsp of lemon zest, then toss together.
Season burger with salt, black pepper and paprika.
Cook your burger on each side for 3 minutes, then add your cheese if desired.
Toast the buns.
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