Morning made simple

Ingredients

  • 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

Prep

  • 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.
Veggie Burgers with Dairy-free Zingy Special Sauce - Square