A burger that dreams are made of. And homemade pickles? What is not to love! This recipe makes for the perfect meal, we already envision ourselves sitting back, outside with friends, and enjoying this plant-based burger. Oh and yes, we know coriander can be a debatable herb, so why not let the great coriander debate happen over this meal with friends 😆 #TeamCoriander

Be sure to tag us if you recreate this delicious recipe!

Serves: 4

Cooking time: 30 - 60 minutes

Ingredients

• 1 x Sensory Mill Plant-based B*rger Mix
• 1 tablespoon vegetable oil, plus extra for cooking
• 1/2 red onion, finely chopped
• 1 Lebanese cucumber
• 1 avocado
• handful coriander stalks, finely chopped and leaves left whole
• 1/2 lime
• 4 wholegrain burger buns, split and toasted
• 8 baby cos lettuce leaves
• 1 carrot, shredded
• vegan mayonnaise, to serve

Pickled Onion

• 1 small red onion, finely sliced
• 1/2 lime 
• 1/2 tsp caster sugar

Method

1.  Place the b*rger mix in a heatproof bowl. Add the oil and 2/3 cup (160ml) hot water and mix well. Leave to sit for 10 minutes, until thickened.
2. Add the onion and mix well. Season with salt and pepper.
3. Meanwhile, combine all the pickled onion ingredients in a small bowl. Set aside until ready to serve, stirring occasionally.
4. Using a vegetable peeler, peel the cucumber into ribbons and place in a small bowl of cold water until ready to serve.
5. Mash the avocado flesh in a bowl with the coriander stalks and lime juice. Season with salt and pepper.
6. Wet your hands with a little water to prevent the burger mixture sticking.  Divide the mixture into 4 and shape into patties.
7. Heat a drizzle of the extra oil in a non-stick frying pan over medium heat. Cook the burgers for 3–5 minutes each side until well browned.
8. Spread the base of each bun with guacamole and top with lettuce and carrot. Add the burger, and top with cucumber (drained), pickled onion and coriander leaves. Spread the cut-side of the buns with mayonnaise, close the burgers, serve immediately and enjoy!