The Boom Burger with Garlic Dill Aioli

I made this sandwich for my friend Quinnie and she loved it so much she started making it for herself on a regular basis. Since she loved it so much I told her she could name the sandwich and “the boom burger” immediately rolled off her tongue. So, there we have it. This is a super easy sandwich to make for a quick lunch and the veggie burger alone has 20 g protein and 6 g fiber with only 3.5 g unsaturated fat. The aioli really makes this sandwich so don’t even think about leaving it off!

Ingredients
1 Amy’s Quarter Pound veggie burger
Baby spinach
Avocado, sliced
Tomato, sliced
English muffin or bun, toasted
Dijon mustard (optional)
2 T vegenaise
1 t dillweed
Pinch of sea salt, pepper, and garlic powder

Directions
To make the aioli, combine the vegenaise, dillweed, sea salt, pepper, and garlic powder. Spread on toasted english muffin or bun.

Cook veggie burger according to package. Assemble sandwich with all the fixings and enjoy! Have a napkin nearby… it’s messy!

Now off you go to whip it up vegan!

2 thoughts on “The Boom Burger with Garlic Dill Aioli

  1. I don’t even know how I came across your site, but I have to tell you that we love this recipe and make it every week now! Thank you!

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