Veggie burgers with Sriracha mayo & slaw

These veggie burgers with Sriracha mayo satisfy all the cravings of a proper meat burger, but without the actual meat! Combined with the Sriracha mayo, pickled onions and a delicious slaw, your burger will be the talk of the evening!

HANDS-ON TIME 25 min | TOTAL TIME 35 min | SERVES 4 | VEGETARIAN

INGREDIENTS

QUICK PICKLED RED ONIONS

• 1          large red onion, peeled and thinly sliced
• ½         cup vinegar
• ½         cup water
• 2          Tbsp. sugar

RED CABBAGE SLAW

• 2          tsp honey
• 2          Tbsp. olive oil
• ½         red cabbage, finely sliced

TO SERVE

• 4          white hamburger rolls
• 4          store-bought vegetarian burger patties
• ⅓         cup barbecue sauce
• 2          cups store-bought Sriracha mayo
• Handful flat-leaf parsley, leaves picked
• 4          gherkins, thinly sliced lengthways

METHOD

Quick pickled red onions

Place the onion slices in a heatproof bowl. In a small pot, heat the vinegar, water and sugar until simmering. Remove from the heat and pour over the onions. Set aside for 10 minutes to pickle.

Red cabbage slaw

Drain a quarter-cup of the pickling juice from the onions into a large bowl. Whisk in the honey and oil and toss in the cabbage. Season to taste.

To serve

CUT the rolls in half and, in a hot dry frying pan, toast them cut-side down until golden and crisp.

COOK the veggie burger patties according to package directions, basting them with barbecue sauce as you go.

LAYER each element onto the burger buns, starting with a generous dollop of mayo, followed by the veggie patty, some pickled onions, parsley, slaw and gherkin slices. Finish with another spoonful of mayo and seal with the bun.

SERVE your veggie burgers with extra Sriracha mayo and a side salad.

* TIP Make your own Sriracha mayo by mixing together ½ cup mayonnaise, 1 ½ tablespoon Sriracha sauce and a squeeze of lemon juice to taste. Use store-bought pickled onions for your veggie burgers if you are short on time.

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