Veggie Stacked Slaw Burgers

Instructions

1. Prepare the Onions

   4 min hands-on24 min waiting

   • Thinly slice the onions.
   • Heat olive oil in a medium pan over medium heat.
   • Add cumin seeds and toast for 1 minute until fragrant.
   • Stir in onions and cook for 18-20 minutes, stirring occasionally, until caramelized and golden brown.
   • Add tomato sauce and curry powder, stirring well.
   • Cook for an additional 2-3 minutes, then remove from heat and allow to cool slightly.

2. Make the Onion Mayo Sauce

   1 min hands-on

   • Blend the cooled onion mixture in a food processor until smooth.
   • Transfer to a bowl and mix in mayonnaise and sriracha to taste.
   • Set aside.

3. Prepare the Slaw

   5 min hands-on

   • Finely shred cabbage and radishes.
   • Dice pickled peppers and chop cilantro.
   • Combine cabbage, radishes, peppers, and cilantro in a large bowl.
   • Squeeze lime juice over the slaw and season with salt.
   • Toss to coat evenly.

4. Cook the Vegetarian Fillets

   2 min hands-on30 min waiting

   • Preheat oven as per package instructions.
   • Place fillets on a lined baking tray and bake, flipping halfway, until golden and crisp.

5. Toast the Focaccia

   2 min hands-on

   • Slice focaccia into burger-sized portions.
   • Heat a dry pan over medium heat and toast focaccia until lightly golden and crisp.

6. Assemble the Burgers

   1 min hands-on

   • Spread onion mayo on the bottom half of each focaccia slice.
   • Place a cooked fillet on top.
   • Add a generous helping of slaw.
   • Spread more onion mayo on the top half of the focaccia and place on top.

7. Serve

   • Serve burgers immediately while fillets are hot and focaccia is crisp. Pair with extra slaw if desired.
   • Cooking tips:
   • Use fresh lime juice for the slaw to enhance its brightness and balance the spice.
   • For extra caramelization on the onions, add a pinch of sugar during cooking.
   • If the slaw feels too dry, add a splash of olive oil to coat the vegetables more evenly.
   • For added depth, warm the cumin seeds in the oil just until they begin to 'pop' for maximum flavor release.