Veggie Burgers with Roasted Tomato Aioli


Veggie Burgers with Roasted Tomato Aioli


  -----FOR THE AIOLI-----
2 cups Grape Tomatoes
2 tablespoons ground flaxseed
4 tablespoons So Delicious Dairy Free Original Organic Almondmilk (warmed)
1⁄2 tablespoon Minced Garlic
3⁄4 cups Olive Oil
1⁄4 teaspoon Sea Salt
1⁄8 teaspoon ground pepper
1 teaspoon powdered monkfruit (or sub regular cane sugar)
  -----FOR THE BURGERS-----
8 veggie burgers of choice (I used Morningstar Grillers Prime*)
8 hamburger buns
1 red onion (sliced)
2 large dill pickles (sliced into rounds)
1 bunch red leaf lettuce
1⁄2 cup roasted tomato aioli (recipe above!)
2 tablespoons Yellow Mustard (optional)


*Please note that the veggie burgers I used are NOT fully vegan. They contain egg whites. So, if you're vegan, make sure to choose a veggie burger that is labeled vegan, or make your own at home!


  1. Preheat the oven to 425 degrees. Lay the grape tomatoes in a single layer on a prepared baking sheet (with non-stick spray or coconut oil). Roast for 15 minutes. Tomatoes should be softened and blistery. Remove them from the oven and place in a large mason jar or bowl. Refrigerate for 15 min to cool.
  2. In a small bowl, combine the ground flax and warmed almondmilk (use a pan on the stovetop or microwave it in a mug to warm it). Stir and then refrigerate for 15 minutes.
  3. Once the tomatoes have cooled and the flax mixture has solidified, combine all the aioli ingredients in the large mason jar or bowl. Use an immersion hand blender (or a full-size blender will work). Blend until smooth/thick.
  4. Cook your veggie burgers according to the directions on the package. I like to pan-fry mine the best. Then, assemble your burgers: Bun, lettuce, burger, onion, pickles, and a large dollop of roasted tomato aioli!

*Note: you can store the aioli in the fridge for up to a week.