Veggie-Burger mit Kraut & Cashew-Mayo

Veggie burger with cabbage & cashew mayo

The summer weekend calls for a well-kept burger from the grill - or how do you see it? ⁠For us, cabbage and a good sauce are essential for a lively kick. They're available here in a double pack: Creamy cashew mayo and spicy SUUR Green Salsa.⁠

For 2 burgers:
2 burger buns of your choice⁠
2 burger patties or patties of your choice (here tofu lentil patties)⁠
4 tablespoons SUUR Love Craft herb beetroot & ginger⁠
2 gherkins, lengthwise in ⁠
1 small onion, peeled and cut into thin rings⁠
1 handful of rocket⁠
optional: SUUR Green Salsa Hot Sauce⁠

For the cashew mayo:⁠
100 g soy quark⁠
50 g cashew butter⁠
100 ml soy drink⁠
1 tbsp rice syrup⁠
1 tbsp white wine vinegar⁠
1 tsp medium hot mustard⁠
1 garlic clove⁠

To taste:⁠
salt, pepper, lemon juice⁠

Whip all the ingredients for the cashew mayo in a blender or with a hand blender until creamy and season with salt, pepper and lemon juice.⁠

Bake or toast burger buns.⁠

Prepare or fry burger patties.⁠

Spread the bottom half of the burger with cashew mayo. Cover with rocket and some gherkin pieces. Place the patty or patty on top and spread 2 tablespoons of SUUR Love Craft herb beetroot & ginger on top. Top with cashew mayo, onion rings and pickles and close.⁠

Bon appetit!⁠

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