Yay! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! xo. Hi I have a multiple nut allergy but the only nuts I can eat are almonds and hazelnuts. But hey! I doubled the carmelized onions. Place in the oven, directly on an oven rack, for 40-45 minutes, or until the cloves are golden and caramelized (HINT: this is a great time to make your aioli and prep your burger toppings). I’ve also used the garlic aioli on vegan BLTs — it’s delicious! Grill the burgers (flip when the meat once it releases from the grill grate without sticking, or after about 5 minutes). These Shallot White Cheddar Burgers use shallots to flavor the burger, and are topped with white cheddar and a garlic aioli for a flavor bomb gourmet burger! *Recipe adapted from our 31 Meals Cookbook. Assemble. My mom and I loved this recipe. Notes Instead of mayonnaise, substitute 1 can of Cannellini or Garbonzo beans, rinsed and drained, the juice of one lemon, one tablespoon of apple cider vinegar, and one tablespoon of tahini. i would appreciate any help you may be able to provide. You can either grill your mushrooms or cook them on the stovetop — either way, they’re absolutely delicious. Wrap like a package and place on a small sheet pan. We are so glad you enjoyed these! We’d made the aioli with sunflower seeds, adding a little water to loosen the texture and would likely reduce or eliminate the raw garlic next time – otherwise a lovely dish I’d be happy to make again. Also, our food truck in Phoenix is a regular on ABC 15’s A-List for food trucks in the valley. Spread aioli on both bottom and top buns. Will be making this again soon! I made these for dinner tonight and it was delicious! We’ll see about clearing up the instructions! Also did not like the sauce. The aioli was super flavorful, and my friend licked a spoon clean of it. My new favorite “burger” recipe. Check out this tutorial! The marinade was fantastic. Or, go carb heavy with our Crispy Baked Matchstick Garlic Fries. Mayonnaise can use different types of oil – typically a neutral oil, like canola or soybean – it doesn’t have to be olive oil or EVOO. Yum! Thank you! Delicious! Place a slice of cheddar cheese on top of each burger for the last minute of cooking. I’ll revisit the recipe. Remove the burgers from the grill, and place them onto gluten-free buns. Trim off the top of the head of garlic to expose cloves. Paired with Udi’s GF buns and some tatertots on the side. I still love your website though and most of your recipes are awesome. These were some of the best veggie burgers I’ve ever had. (The patties, mushrooms, and garlic mayonnaise can be prepared up to this point 1 day ahead. Drizzle with a little oil, sprinkle with sea salt, and loosely wrap in foil. The balsamic compliments the portabello very well. My boyfriend said “You can’t even get this kind of stuff in restaurants!”, Wow this was absolutely amazing! Just made these for my husband and I (both omnivores) and we LOVED them! Hi Dana, have enjoyed making so many of your recipes but this one failed to excite. Made this for my meat-eating family last night and it was a hit! This recipe is SO good and SO easy to make! This was great! Hands down one of the best things I’ve ever put in my mouth! I love mushrooms, I love carmalized onions and I love garlic but unfortunately this recipe didn’t do it for me. Which of your recipes can be replaced with that and does this recipe work with almonds? Blend on high until creamy and smooth, scraping down sides as needed. xo. Place on a baking sheet, toss with 2 tsp vegetable oil, and sprinkle with salt and pepper. These were devoured by all, even one who said they didn’t like mushrooms. I also feel like they would benefit from sitting on some type of drip tray for a few minutes before serving to let some of the juices drain out tnd make eating the burgers less messy. I substituted sourdough bread for a roll but it would work with pretty much any bread you like. And the garlic aioli recipe gives you a tasty spread not only for burgers, but for other sandwiches too. My mom used to be gluten-free, but now she is basically vegan so she can’t eat like tons of things and that makes me said to just eat something gluten and hear mom say that she wishes she could eat that. What about silken tofu as the base? Reduce heat to low, add vinegar and sugar. Have a question? Grill buns 1 to 2 minutes to toast. We had the King Arthur special burger with kobe beef, ham, garlic aioli and mozzarella. I added a bit of lemon juice to the aioli and threw the portobellos on the grill. I followed the recipe exactly and yes, they were a bit saucy (my fave kind) but I smooshed the shrooms down in the pan with a potato masher (technical stuff!) Spread aioli on buns and add burger… We have a severe allergy in the family. The aioli was the perfect touch. Hmm, sounds like the burgers just didn’t get cooked for long enough. Creamy, garlicky and packed with umami flavor, this Roasted Garlic Aioli is perfect to spread on burger and sandwiches, or to serve as a dip for fries and crudités. Let us know if you try it out! Whisk to combine, then pour over the mushrooms and use a pastry brush to distribute the marinade. Flip and immediately top with a slice of cheese. Amazing! Place burgers on buns; top with lettuce, tomato, and, if desired, red onion. We enjoyed this recipe so much, that it’s tomorrow’s lunch as well! I added oat milk instead of water and it’s really creamy. Flip the mushrooms over and brush the other side, then flip back over to stem-side-up position. 2. I had some leftover aioli (too garlicky for hubby) and added it to black bean chili the next night. Place burgers on the grill. Set aside in refrigerator. We’re so glad you enjoyed them, Jackie! Garnish burger with … In fact, “aioli” means garlic and oil, making the term “garlic aioli” redundant. Then drain and rinse thoroughly. Xo. Sauté the vegetables. Cover with a lid and allow to cook for 3-4 minutes until the burgers are fully cooked and the cheese is melted. And it's also a great go-to veggie dip. This will definitely be a staple in our meal rotation! Friends, behold one of the tastiest veggie burgers we’ve ever had. It’s become a staple in my house. Grill burgers over medium 8 to 10 minutes or until well browned and internal temperature is at least 165°F, turning once. The only substitution we made was that we added vegan mayo and lemon juice to the Aloli (for a little extra flavour)! So yes, aioli is a garlic-flavored mayonnaise. Cheers, friends! While cashews are soaking, use a damp washcloth or paper towel to clean the mushrooms by wiping away any dirt and removing the stems. … I’d like to make this, but I’m not vegan. Hi Danielle, you could make a mayo-based sauce instead. Not sure about the wet bun…. We’re so glad you enjoyed it, Leah! 1. We’re so glad you enjoyed them! What can I subsitute for the cashews? Next Make the Roasted Garlic Aioli: Cut the tops off 3 cloves of garlic. Would love to give these a try, however we don’t eat vinegar of any kind. Marinading for 30 minutes is sufficient in our experience. Bake the fries. While cooking, brush with any leftover marinade for extra flavor. It was so good I’ll probably start making the aioli every time I make chili now :-D. My husband and I loved these burgers and I thought everything came together really quickly (I prepped the marinade + roasted garlic earlier in the day). I need some help with how to season this for presentation as a meatless main course dish made with veggies and a rice or mashed cauliflower. Thanks, Dana! I served them to my non vegan family last week and all were impressed. In a large skillet, heat 1 tablespoon of vegan butter and 1 tablespoon of olive oil over medium-high … While cheese is melting, lightly butter buns and place face down on grill to toast, or place under the broiler until golden brown. Made it for dinner last night and it was a massive hit. The flavours were just delicious. Let’s do this! I can not eat raw cashews. xo. I didn’t end up adding the 2 raw garlic cloves in the aioli and found that to be the perfect touch of garlic when everything was put together. Our free range BurgerFuel Aioli is made from free range pasteurised egg yolk, crushed garlic and canola oil blended into the thick creamy Aioli you have come to know and love. 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