for 4 person

Shallot & red cabbage chutney

1 tbsp	olive oil
6	shallots, cut into thin rings
200 g	red cabbage, very thinly sliced
1	garlic clove, squeezed
1	red chilli, deseeded, finely chopped
¼ bunch	thyme, leaves torn off
2 tbsp	sugar
1 tsp	salt
1 ½ dl	apple vinegar
½ dl	water

Sauce

4 tbsp	plain soya yoghurt
2 tbsp	coarse-grain mustard
2 tbsp	vegan mayonnaise
½ tbsp	Sriracha-Sauce
¼ tsp	salt
a little	pepper

Burgers

	olive oil for frying
4	vegan burgers (p.es. Garden Gourmet)
4	burger buns

To serve

80 g	red chicory, leaves removed
1	carrot, shaved into thin strips using a peeler
30 g	Micro Greens

How it's done

Shallot & red cabbage chutney

Heat the oil in a pan. Cover and cook the shallots over a low heat for approx. 15 mins., stirring occasionally. Add the cabbage, garlic, chilli, thyme, sugar and salt, cook for a further 5 mins. Pour in the vinegar and water, bring to the boil, reduce the heat, simmer for approx. 15 mins., stirring occasionally, leave to cool.

Sauce

Combine the yoghurt with the mustard, mayonnaise and Sriracha sauce, season.

Burgers

Heat the oil in a non-stick frying pan. Fry the burgers for approx. 3 mins. on each side. Toast the cut surfaces of the burger buns in the same pan for approx. 1 min.

To serve

Spread the sauce on the bottom half of each bun, add the chicory, burger, chutney, carrot and micro greens, cover with the top half of the bun.

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