Reprinted from Blue Apron
Plunge into summer with this hearty vegetarian dish. You’ll be making tasty, wholesome veggie burgers, and then slathering them with a zesty aioli. Aioli is a traditional Provençal sauce made with plenty of garlic and bright lemon. It’s creamy and delicious. If you don’t use all of it for the burgers, it's also a perfect condiment for herbed potato wedges.
Serves 2; about 645 calories per serving
6 ounces silken tofu
2 cloves garlic
2 potato rolls
1 bunch basil
1 bunch thyme
1/2 cup cooked chickpeas
1/2 head Boston lettuce
1 pound red potatoes
2 tablespoons mayonnaise
1 tablespoon chia seeds
1/2 cup panko breadcrumbs
Wash and dry the fresh produce. Add the tofu to a small bowl and whisk until smooth. Peel and mince the garlic; then, using the flat side of your knife, smash until it resembles a paste. Slice the rolls in half horizontally. Pick the basil and thyme leaves off the stems; discard the stems. Roughly chop the thyme leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Peel and mince the shallot. Finely chop the chickpeas; then, using the flat side of your knife, smash to form a rough paste. Cut out and discard the core of the lettuce; separate the leaves.
In a small bowl, combine the mayonnaise, a pinch of garlic paste, the juice of 2 lemon wedges and half the basil (roughly chopping the leaves just before adding). Stir in a drizzle of olive oil and season with salt and pepper to taste. Set aside as you continue cooking.
Preheat your broiler or grill on a medium-high flame. (Or use a stovetop grill pan on medium-high. If broiling, use a broiler pan or broiler-safe dish set at least 4 inches away from the heat source.) Cut the potatoes into wedges and toss with the thyme, lemon zest, a pinch of garlic paste, half the shallot and a drizzle of olive oil. Season with salt and pepper. Grill the potatoes 14 to 16 minutes, flipping halfway through, or until browned and cooked through. Transfer the grilled potatoes to a sheet pan.
While the potatoes cook, in a medium bowl, combine the tofu, mashed chickpeas, chia seeds, Panko breadcrumbs and the remaining shallot, garlic paste and basil (roughly chopping the leaves just before adding). Season with salt and pepper and stir until just combined. Using your hands, form the mixture into two patties.
Gently rub a little olive oil onto the outsides of the veggie patties and grill 4 to 6 minutes per side, or until cooked through and firm. Transfer the cooked burgers to a plate.
Grill the buns, cut side down, 1 to 2 minutes, or until warmed through and toasted. To plate your dish, spread some aioli onto each of the buns. Top each bun bottom with a burger and some lettuce leaves. Finish the burgers with the tops of the buns. Serve with the grilled potatoes on the side and garnish with the remaining lemon wedges. Enjoy!