Meatless Thanksgiving Burger with Sweet Potato Fries and Cranberry Aioli

Ingredients

Make Cranberry Aioli by combining 1 quart of the garlic aioli with half of the cranberry sauce, stirring until well combined. Portion into ramekins and set aside.
Season the 3-Grain Veggie Burgers with salt, pepper, thyme and sage. Grill or sear the burgers until internal temperature reaches 165°F.
As the burgers cook, griddle the potato buns cut-side-down on a warm flat top until lightly toasted. Smear bottom bun with remaining garlic aioli and smear top bun with spreadable brie.
When the burgers are cooked through, assemble your burgers with a pile of stuffing, and a spread of plain cranberry sauce between potato buns. Serve with sweet potato fries and cranberry aioli.

^{Yield: 25 portions}