The Ultimate Plant-Based Burger with Ramp Aioli, Purple Cabbage & Tomatoes

Serves: 2

Serves: 2

You’ll be craving this delicious, guilt-free, plant-based burger all summer long!


1 pack  Lightlife® Plant-Based Burgers

Burger Bun

¼ cup Aquafaba

5 Ramp Tops (cleaned & trimmed)

1 Lemon

¼ cup Purple Cabbage

1 Tomato



Black Pepper

Olive Oil

2 Garlic Cloves

3 Tbsp Champagne Vinegar


Grapeseed Oil

Lightlife® Smart Bacon (Optional)

Field Roast® Chao Slices (Optional)



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 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 while you are whisking.

Fold in your chopped ramps until until all of your ingredients are incorporated. Taste and adjust the seasoning with salt or a little lemon juice.

If needed, a splash of water to loosen the aioli.



Using your knife or mandolin, 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 cheese if desired.

Toast the buns.

(Optional) Top with Lightlife® Smart Bacon and Field Roast® Chao Slices .

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Made with Lightlife®
Plant-Based Burgers