Aussie Veggie Burgers

What to do

1. Make the Pickled Onions: Add the vinegars, sugar, and salt to a small saucepot and bring to a boil. Add the onions, remove from heat, and let sit for at least 20 minutes in the brine until wilted down and stained pink. Set aside until ready to serve.
2. Make the Avocado Aioli: Place the avocado, mayo, garlic, lemon, and salt in a high speed blender and blend until creamy and smooth, about 30 seconds. Cover and chill until ready to serve.
3. Make the Veggie Patties: In a large mixing bowl combine the flax and water, stir to combine, and let sit until a thick paste forms. Stir in the sunflower or almond butter, vegan mayo, starch, grated garlic, chili powder, onion powder, and salt. Fold in the cooked quinoa and set aside. Grate the tofu over the large holes of a box grater. Using your hands, squeeze and drain as much liquid as possible from the tofu and discard. Heat the olive oil over medium-high heat in a large skillet. Once the oil is shimmering in the pan, add the shredded tofu and drained black beans to the skillet. Cook for 8 to 10 minutes until the tofu is lightly browned and the beans look slightly dry. Add the tofu bean mixture and the chopped basil to the prepared veggie patty mixture and stir until well combined. Form the mixture into 8 patties about a ½ inch thick and prepare a grill for medium-high heat. Brush each formed patty with oil and grill 4 minutes per side until crispy on the edges and lightly charred.
4. Prepare the pineapple for grilling: Brush each slice of pineapple with oil and season with chili pepper flakes if desired. Grill on each side for 2 minutes, until grill marks form and the edges are slightly charred.
5. Serve: Toast or grill the burger buns and spread the bottom bun with avocado aioli, place burgers on bottoms buns, and pile high with grilled pineapple rounds, beets, pickled onions, a fried egg, and greens. Close with top bun and serve.

**Patties can be formed 3 days in advance and they freeze well for up to 2 months.