The Ultimate Plant-Based Burger with Ramp Aioli, Purple Cabbage & Tomatoes
Ingredients (serves 2):
- Burger Bun
- 1/4 cup Aquafaba
- 5 Ramp Tops (cleaned & trimmed)
- 1 Lemon
- 1/4 Purple Cabbage
- 1 Tomato
- Paprika
- Salt
- Black Pepper
- Olive Oil
- 2 Garlic Cloves
- 3 Tbsp Champagne Vinegar
- Dill
- Grapeseed oil
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 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 oil while you are whisking.
- Fold in your chopped ramps until all of your ingredients are incorporated. Taste and adjust the seasoning with salt or little lemon juice.
- If needed, a splash of water to loosen the aioli.
Assembly:
- Using your knife or mandoline, 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 choice of cheese if desired.
- Toast the buns.
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