1/2 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
1 tablespoon ketchup
1 teaspoon sriracha
1/2 teaspoon dijon mustard
1 tablespoon finely chopped cornichon pickles
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped scallions
1 red onion
1/2 cup vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
4 veggie burgers
4 brioche buns
1 heirloom tomato
1/2 cup thinly sliced lettuce
To make the special sauce, mix ½ cup Forager Project Unsweetened Plain Cashewmilk Yogurt with 1 tablespoon of ketchup, 1 teaspoon of sriracha, ½ teaspoon of dijon mustard, 1 tablespoon of finely chopped cornichon pickles, 1 tablespoon of finely chopped red bell pepper, and 1 tablespoon of finely chopped scallion in a small bowl until combined. Season to taste.
To make pickled onions, thinly slice 1 red onion. In a small bowl, whisk vinegar sugar, and 1 1/2 teaspoons of kosher salt. Add sliced onions and let sit for 1 hour until onions turn a vibrant shade of pink.
Grill veggie burgers, toast brioche bund, slice heirloom tomatoes and chop lettuce.
Assemble burgers with the toppings of your choice and slather with special sauce.