There is rarely an ingredient that can elevate a dish like aioli on burgers. Without it, you can have a simple, mediocre burger that, at it’s best, is filling. But with delicious vegan basil avocado aioli for burgers, the burger is transformed into a sauce dripping, herb fronting flavor bomb!
Aioli for burgers is what plastic surgery is for celebrities, THERE I SAID IT.
What Does This Burger Aioli Recipe Taste Like?
You will have no idea that this is an aioli without mayonnaise, because it is SO smooth! We can thank the buttery avocado for that! Aquafaba is responsible for getting this vegan aioli to the same texture as aioli with eggs. You will be amazed at how spreadable it is!
When added to a juicy burger, the aromatic basil aioli adds a lightness and freshness to the burger, while providing you with that dripping green sauce, perfect for dipping your burger bun in!
You’re Going To Love This
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How To Make Basil Avocado Aioli For Burgers:
This is probably the easiest aioli recipe you will find! No egg whipping required!
- In a blender, toss in the lemon juice, basil leaves, aquafaba (or chickpea water), shallot, coconut cream (optional), garlic, avocados, water and salt!
- Blend until fully combined and the texture of a slightly lighter mayonnaise.
THATS IT. So easy, so beautiful and so delicious.
When To Serve This Easy Vegan Aioli Recipe:
Obviously, this is a great secret sauce for burgers, but don’t limit it to just that! Avocado basil aioli can also be served as a healthy dipping sauce for fries, vegetables or chips! I love to serve it in the summer because of how fresh and bright it is!
Frequently Asked Questions:
| What is aquafaba, and why do I need to use it? | Okay, so aquafaba is the greatest vegan egg substitute of all time (in my humble opinion). It is the liquid you find in a can of chickpeas, or the leftover liquid after cooking chickpeas. It is not known exactly why it works so well as an egg substitute, but it is thought that the proteins found in aquafaba might mimic the proteins found in egg whites. In this recipe, it helps to make the aioli light and fluffy, so I would definitely use it! |
| Can I make this without aquafaba? | Yes, you can still make this recipe without the chickpea water. Just note that the consistency will not be the same and it will definitely be denser and less ‘fluffy’. |
| Why do we use the cream of coconut milk. | I added 1 tbsp of the cream that rises to the top of a can of coconut milk/cream because I like the addition of healthy MCT fats, which are great for energy. But if you don’t want to open up a can, you definitely don’t need to add this ingredient to the aioli recipe. It doesn’t affect the taste or texture much. |
Basil Avocado Aioli For Burgers
Equipment
- Blender
Ingredients
- 4 tsp lemon juice
- 10 basil leaves
- 4 tbsp aquafaba, or chickpea water (see FAQ)
- 1/4 cup minced shallot
- 2 cloves garlic, peeled
- 2 avocados, pitted and skin removed
- 1 tbsp coconut cream from the top of a can of coconut milk/cream (optional)
- 4 tbsp water
- 1/2 tsp table salt
Instructions
- In a blender, toss in the lemon juice, basil leaves, aquafaba (or chickpea water), shallot, coconut cream (optional), garlic, avocados, water and salt!
- Blend until fully combined and the texture of a slightly lighter mayonnaise.
- Serve on a burger, or as a healthy dipping sauce for fries, vegetables or chips!
If you liked this Basil Avocado Aioli For Burgers, then you will LOVE to serve it with my Chipotle Black Bean Burgers With Oats!
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