for 4 person

Chilli mayonnaise

150 g	vegan mayonnaise
1 ½ tsp	Sriracha-Sauce

Apple coleslaw

250 g	white cabbage, cut into thin slices
250 g	apples, cut into thin slices
150 g	carrots, cut into thin slices
1	shallot, cut into thin slices
1 tbsp	mustard
4 tbsp	lemon juice
3 tbsp	olive oil
¾ tsp	salt
a little	pepper

Celeriac slices

1 tbsp	mustard
3 tbsp	olive oil
1 tbsp	water
1	garlic clove, squeezed
½ tsp	salt
a little	pepper
500 g	celeriac, peeled and cut into slices approx. 1 cm thick
150 g	sunflower seeds, coarsely chopped

To bake

a little

sea salt

Burgers

4	bread rolls, cut in half crosswise
50 g	rocket

How it's done

Chilli mayonnaise

Combine the mayonnaise and Sriracha sauce.

Apple coleslaw

Mix the cabbage, apples, carrots and shallot in a bowl. Add the mustard, lemon juice, oil and 3 tbsp of the chilli mayonnaise, season, mix, cover and leave to infuse for approx. 30 mins.

Celeriac slices

Combine the mustard, oil, water and garlic, season. Rub the mixture into the celeriac slices, empty the seeds into a shallow dish. Toss the celeriac in the seeds, press firmly on the seed coating, place on a baking tray lined with baking paper.

To bake

Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove, season the celeriac with salt.

Burgers

Toast the cut surfaces of the buns until golden brown, spread with the remainder of the chilli mayonnaise. Place the celeriac slices on the bottom half of the buns. Add the rocket and half of the coleslaw, cover with the top half of the buns. Serve the remainder of the coleslaw with the burgers.

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