Sun-Dried Tomato Burgers with Avocado Basil Aioli

Yield: 4 four-ounce burgers

1 lb. Mary's Alternative Protein

1/4 cup Sun-Dried Tomatoes, chopped* (30 grams)

½ tsp Garlic Powder

1 tsp Dried Basil

2 tsp Fresh chopped Parsley

1/8th tsp Ground Black Pepper or to taste

Instructions

1. Place Chicken Burger mix in mixing bowl.

2. Wash and chop parsley. Add parsley, sundried tomatoes, garlic, basil, and black pepper to Chicken and mix until ingredients are evenly dispersed.

3. Portion into four burgers. The easy way is using #10 scoop which scales approximately 4 oz. burger. Oil bottom of offset spatula or your wet hand and use flatten burger evenly to about 5/8th inch thick.

4. Lightly oil sauté pan and preheat on medium heat

5. Lightly Brush burger with oil on both sides and Saute in pan 90 to 120 seconds or until golden brown. Flip and cook another 90 to 120 seconds on the opposite side. Burger should be firm to touch like well-done meat.

Served with Avocado Aioli. Optional to serve with preferred condiments and lettuce, sliced tomato, red onion, or avocado on a bun.

Avocado Basil Aioli

Yield: ¾ cup

1/4 cup Mayo (vegan or regular)

3/4 cup Pureed avocado (1 medium avocado)

2 tablespoons Packed basil, chopped

1/4 teaspoons Gran. Garlic

1/2 teaspoon Gran. Onion

5 teaspoons Lemon juice

1/4 teaspoon Salt

Cut avocado in half, remove seed, remove pulp, dice, and compress into measuring cup. Place all ingredients in a small blender and blend until smooth. Refrigerate until ready to use.