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
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
- 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
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.
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.