Open burger bowls with cashew aioli & sauerkraut

Ingredients

Burger patties
500 grams beef mince
1 cup spinach, finely chopped
2 tbs tomato paste
2 tsp wholegrain mustard
1 tbs parsley, finely chopped
½ tbs fresh thyme, finely chopped, or 2 tsp dried thyme (or another herb of choice)
1 brown onion, finely diced
3 cloves of garlic, minced
1 egg
1- 1 & ½ tsp salt
Pepper

Garlic Cashew Aioli
1 cup cashews, soaked for at least 2 hours and up to 6 hours
3 cloves of garlic, roasted, or 2 raw (raw cashews have a spicy taste and roasted are sweet)
1 tbs olive oil
1 & ½ tsp Dijon mustard
Juice of ½ lemon, plus more to taste if needed
2-3 tbs water, depending on desired consistency
Salt and white pepper to taste 

To serve
4 tbs of your favorite sauerkraut flavor, roughly 1 tbs per serve, I used Forage & Ferments Wild Kraut
4 fresh tomatoes
1 eggplant, cut into rounds, pan-fried until cooked
Beetroot (for these types of meals I like to use tinned beetroot because it is convenient
and delicious)
Leafy salad
Fresh herbs (optional) 

Roasted kumara & potato chips (optional)

Method

Soak your cashews in a bowl covered with water on the bench for 2-6 hours. Mix all of your patty ingredients, excluding the beef and egg, in a bowl and mix well. Add the beef and mix until well combined, then add in the egg. Once mixed, shape your patties with your hands, then cook in a frying pan on low-medium heat until cooked! While your patties are cooking, cook your eggplant in a pan on low-medium heat, with some olive oil. 

Add all of your ingredients for cashew aioli in a blender and blend until very smooth. Taste and add more salt, pepper, lemon, or mustard if desired! Add more water to reach your desired consistency.

Serve your patties with all of your salad ingredients and top with aioli and sauerkraut! Makes roughly 8 patties, serves 4.