Elevate burger night by topping Beyond Burgers with caramelized onions and garlic aioli. There’s no shortage of flavor here!




  • 2/3 cup vegan mayonnaise 
  • 2 garlic cloves, minced 
  • 1 teaspoon lemon juice 
  • ¼ teaspoon sea salt 
  • 2-3 tablespoons water, optional


  • 1 tablespoon vegan butter 
  • 1 large yellow onion, sliced 
  • 1 tablespoon coconut sugar 
  • 1 tablespoon balsamic vinegar 
  • 2 cloves garlic, minced 
  • 2 teaspoons fresh thyme 



  1. Add vegan mayonnaise, garlic, lemon juice, and sea salt to a blender or food processor. Process until smooth. Scrape down the sides and then added as much water as needed. Blend and repeat until desired consistency is reached. Set aside. 
  2. Over medium-low heat, melt the vegan butter in a thick-bottomed stainless steel or cast iron pan. Add the sliced onions and cook for 10 minutes to soften. Add a pinch of salt and the sugar, then reduce the heat and continue to cook the onions for 30 minutes to one hour until they are deep amber in color and caramelized. Stir them often enough so that they don’t burn, but not so much that they won’t brown. Finish off with the balsamic vinegar, thyme, and garlic. Cook for an additional three minutes and set aside. 
  3. Cook Beyond Burger according to package instructions. Two to three minutes before patty is finished cooking add a slice of smoked gouda cheese and allow it to melt. Toast ciabatta buns for two to three minutes. Top with Beyond Burger patty followed by caramelized onions and fresh arugula. Spread garlic aioli on top ciabatta half and enjoy!