Vegan Sheese® Burger (vg) Recipe

Make quick pickles

Place thinly sliced red onion into a heatproof jar or bowl. In a small saucepan combine apple cider vinegar, water, sugar, and salt; bring to a gentle simmer until sugar dissolves (about 1–2 minutes). Remove from heat and add peppercorns if using. Pour hot pickling liquid over onions, press down to submerge, cool to room temperature, then cover and refrigerate for at least 20 minutes (preferably 1 hour) before serving. Keeps up to 2 weeks refrigerated.

Prepare sauce

In a small bowl combine vegan mayonnaise, vegan Sheese® spread or grated Sheese®, Dijon mustard, lemon juice, smoked paprika, salt and black pepper. Whisk until smooth. If sauce is too thick, add up to 1 teaspoon water to loosen. Taste and adjust seasoning. Refrigerate until assembly.

Cook patties

Heat a grill pan, skillet or griddle over medium-high heat. Brush patties lightly with oil. Cook plant-based patties for 3–4 minutes per side or according to package instructions until well browned and heated through. If you want melted Sheese®, in the last 30–60 seconds of cooking sprinkle grated Sheese® evenly over each patty then cover pan with a lid to encourage melting.

Toast buns

While patties rest for 1–2 minutes, split buns and brush cut sides with vegan butter or a little oil. Toast cut sides on the grill pan or skillet for 30–60 seconds until golden and crisp.

Assemble burgers

Spread about 1 tablespoon of Sheese® sauce on the bottom half of each toasted bun. Place the cooked patty (with melted Sheese®) on the sauce. Spoon 2 teaspoons of chilli jam over the Sheese® (adjust to heat preference). Top with a small handful (about 30 g) of rocket and a generous portion of sweet & sour pickled onion (about 2–3 tablespoons). Finish with a light sprinkle of chilli flakes if using, then crown with the top bun. Serve immediately.