This Gluten-Free Burger with Baked Breaded Summer Squash & Cashew Yogurt Aioli Sauce is one amazing tasty burger. The baked breaded squash slices are fully flavoured and bring a new concept of what a plant-based burger can be made of.
Baked and Breaded Summer Squash Sandwich with Aioli Sauce [Vegan, Gluten Free]
For the Cashew Yogurt Aioli:
- 2 large (or three small) – org Russian garlic
- 1 cup (250 g) – org unsweetened cashew yogurt (or another plant-based yogurt)
- 1/4 teaspoon (1.4 g) – himalayan or celtic salt
For the Baked Breaded Summer Squash:
- 1 large Cousa Summer Squash (or medium sized)
- 2 cups (180 g) - panko bread crumbs style (gluten-soy-nuts-dairy-free)
- 1 cup ( 240 ml) – org unsweetened oat milk (or other plant-based options)
- 1/2 cup (70 g) – org gluten-free oat flour
- 1/4 cup (30 g) – tapioca flour
- 1 tablespoon (15 g) – org onion powder
- 1 tablespoon (13.63 g) – cold pressed avocado oil (or other quality cold pressed oils – flex, grapeseed, walnut etc.)
- 1 teaspoon (1.9 g) - org Italian seasoning
- 1/2 teaspoon (2.5 g) – baking soda
- 1/2 teaspoon (2.5 g) – himalayan or celtic salt
- smoked sweet paprika (to sprinkle)
Cashew Yogurt Aioli Sauce Prep:
- Peel and wash the garlic cloves, cut into smaller pieces, and add to a food processor or blender along with the rest of the ingredients.
- Blend for 1 min max until the mixture turns into a smooth sauce. Add to a glass container with lid and refrigerate.
Baked Breaded Summer Squash Prep:
- Preheat oven at 400° F (200°C) and prepare two flat baking pans (parchment paper is optional
- Peel the cousa squash, and cut into small half inch (1 cm aprox) slices, add to a colander, and sprinkle salt over each of the slices individually. The salt will soften the texture of the squash a little bit, and the water that is pulled out of the squash will drain away (make sure to place the colander on top of a plate or shallow bowl).
- Prepare two medium bowls. Add the panko bread crumbs to one of the bowls, and the rest of the dry ingredients to the second.
- Add the plant-based milk to the dry ingredients bowl and using a whisk mix well until a batter consistency is formed.
- With a silicone brush, brush some avocado oil over the entire surface of the baking pans, sprinkling a little extra over the surface.
- Take each of the salted squash slices and fully emerge in the batter bowl first, tapping of any excess, and carefully transfer it to the bread crumbs bowl. Make sure each slice is well coated into the bread crumbs, and then transfer directly to the baking pans, leaving half of inch in between each slice.
- Repeat process for each slice individually.
- After each of the slices is coated in bread crumbs, and ready for baking, sprinkle some sweet paprika on top of each. This will add color and extra smokiness. Brushing more avocado oil on the top of each slice is optional. If you desire a crunchier consistency, then go ahead and do so.
- Bake for about 30 minutes turning each slice after 15 minutes in. Increase the baking process with an extra 10 minutes for a crunchier consistency (optional). Step 6 After the squash slices are fully baked set to rest on top of paper towls, or a cooling rack.
For the Burger Assembly:
- Cut burger buns in half, and toast, if preferred.
- Starting with the bottom of the bun add the fresh made yogurt aioli sauce and spread the desired amount.
- Add one to three slices of the baked breaded squash, adding more sauce in between the layers, and the radish microgreens or preferred greens. Spread more aioli sauce on the inside of the top burger bun, and your vegan burger is ready. Add more aioli sauce on top (if desired), and sprinkle with your preferred topping (everything bagel seasoning, chilli flakes, seasame seeds etc.).
- Serve with a green salad on the side or other preferred sides.
- Enjoy fresh! Leftovers of the baked breaded squash can be kept refrigerated for up to max 2-3 days in an airtight container and served cold in sandwiches, wraps or with salads.