The most flavorful vegan burger EVER. Smoky black bean patties topped with marinated portobello caps. Finished with roasted garlic aioli and caramelized onions. So much YUM.
Heat 1 tablespoon olive oil over medium heat. Add the red onion and stir well. Cook for 1-2 minutes, then cover and reduce heat to low. Allow the onions to caramelize over low heat for up to 30 minutes, stirring occasionally.
Prepare your Roasted Garlic Aioli. Remove the black bean patties from the freezer and heat the remaining tablespoon of grapeseed oil in a large skillet on medium high heat. Cook each side of the black bean patties until golden brown, about 1-2 minutes. Place the black bean patties on a baking sheet. Bake the black bean patties and marinated portobellos at 350 for 25 minutes.
Preheat the oven to 350. Trim the ends of the heads of garlic, being sure to cut the tip off every clove. Drizzle 1/2 teaspoon grapeseed oil on the ends of each head of garlic. Wrap the garlic in foil and bake for 40 minutes. This is recommended to be done the night before. Meanwhile, soak the cashews in water for 2 hours or overnight. Drain.
When the roasted garlic is cool enough to handle, squeeze each clove out into the jar of a blender. Add the soaked cashews, nutritional yeast, lemon juices, salt, pepper, and tapicoa flour if using. Blend until smooth, roughly 2-3 minutes. Slowly add the water as the sauce is blending until your desired consistency is reached. Blend for an additional minute or two until the sauce is extra smooth.
*Roasted Garlic Aioli will keep in a covered container in the fridge for 3-5 days.