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
sliced
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!