white bean quinoa burger with basil aioli

by Kristina Sloggett

in Basil Pup,dachshund,Dinner,Gluten Free,recipes,Vegan

After two tasty trials, the third time is Most Definitely A Charm.

I finally made a vegan ‘burger’ that fits my criteria – great taste, holds shape, short ingredient list.

See? Very few ingredients, just as I like it:

Those ingredients make for a very tasty burger, and after baking, they held their shape!

check, Check and CHECK !

For added flavor, I also made a vegan basil aioli, using my beautiful basil plant:

Jason’s burger, without tomatoes:

Jason had a second burger, sriracha-fied.

white bean quinoa burgers

1 can great northern beans, rinsed, halfway mashed
1 cup cooked quinoa
1/2 cup yukon gold potatoes – mashed
1/4 cup nutritional yeast
1/2 red onion, finely diced
2 cloves garlic, finely diced
sea salt, to taste
+ gluten free ap flour, to roll/form (1/8 cup)

Combine all ingredients except flour. Using flour, form patties 3 1/2 inch round, 1/2 inch thick.

Bake @ 325 for 40 minutes – flip burgers after 20 minutes.

Makes 5 burgers.

vegan basil aioli

1/2 cup raw cashews, soaked overnight
1/3 cup water
splash lemon juice
25-30 fresh basil leaves

Pulse soaked cashews in food processor. Add water, lemon juice and basil – pulse to combine.

______________________________

For dessert, I found more of those HUGE grapes!

The bun was gluten free, a tapioca + corn bun that is made locally.
I am excited to try more products – I’ll let you know more soon!

and because it has been a while, My Favorite Basil wanted to say hey:

What are your favorite burger toppings?

Do you like basil, the herb? :)

Do you have a dog? :D

{ 57 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: