SERVES 2

Burger

• 2 plant-based burger patties
• 2 slices dairy-free cheese
• 2 pickled gherkins
• 1 baby gem lettuce
• 2 good-quality burger buns
• Balsamic onions
• 1 large red onion
• 1 tbsp olive oil
• 2 tsp soft brown sugar
• 2 tsp balsamic vinegar

Sauce

• 50g egg-free mayonnaise
• 1 tbsp gherkin brine (from the jar)
• ½ tsp maple syrup
• ¼ tsp vinegar
• ¼ tsp white pepper
• ½ tsp Dijon mustard
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp smoked paprika

Preheat the oven to 180°C. Line a baking tray and put a frying pan on a low heat. First make the Balsamic Onions

1. Peel and thinly slice the red onion

2. Add the olive oil to the frying pan on a low heat. Add the onion and fry for 12–15 minutes, stirring occasionally, until lightly browned

3. Add the sugar and balsamic vinegar and stir for three-four minutes, until the sugar has dissolved and the onions have darkened. Take the pan off the heat

Now put the burger patties on the lined baking tray

1. Put the tray in the oven and cook following the instructions

2. Five minutes before they’re ready, lay a slice of dairy-free cheese on top of each patty and place an upturned roasting tin over the patties to stop the cheese drying out

3. Bake for the remaining five minutes

Meanwhile, make the BOSH! Burger Sauce

1. Combine all the ingredients in a small bowl and mix together with a fork

2. Slice the gherkins  and shred the lettuce

Assemble your burgers!

1. Slice the buns in half and spread the bottoms with the BOSH! Burger Sauce. Take the burgers and cheese out of the oven and place one on each burger bun

2. Top the cheese with the shredded lettuce and sliced gherkins and then pile on the balsamic onions. Close the lids of the burgers and serve