2 Cookout Classic™ patties
2 Burger buns
1/2 Avocado, sliced
1 cup arugula
4 slices of tomato
2 slices vegan smoked gouda
Plant-based Sun-Dried Tomato Aioli
1/4 cup vegan mayo
1 Tbsp finely chopped sun-dried tomatoes (packed in oil)
1 tsp lemon juice
1/8 tsp salt
1/4-1/2 tsp finely minced garlic
1/4 tsp lemon pepper
1 medium onion, thinly sliced
1 tbsp olive oil
1 tsp salt
Start by making the caramelized onions. Heat a medium skillet over medium heat. Add 1 tbsp olive oil, thinly sliced onions, and 1 tsp salt. Cook for 20-25 minutes stirring occasionally until the onions are soft and starting to brown.
While the onions are cooking, prepare the aioli by mixing together the plant-based mayo, sun-dried tomatoes, garlic, lemon juice, salt, and lemon pepper. Chop the garlic and sun-dried tomatoes as fine as you can to create a smoother texture.
Cook the Cookout Classic™ patties according to package instructions. Once you flip the patties add the plant-based smoked gouda. Toast the buns on the grill for 2 minutes.
Assemble the burgers by spreading 1 tbsp of aioli on each half of the bun, then layer 1/2 cup arugula, 2 slices of tomatoes, the Cookout Classic™, caramelized onions, avocado, and the top bun. Enjoy!
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