2 Future Farm burger patties
2 slices vegan cheese
2 vegan brioche buns
2 tsp vegan butter
4 burger pickles
1/4 iceberg lettuce
Salt and pepper to taste
Burger sauce:
2 Tbs vegan mayonnaise
1 Tbs TRUFF Original Hot Sauce
1 tsp lemon juice
Pinch of salt to taste
TRUFF burger sauce:
Add all ingredients into a bowl and mix, season with a pinch of salt to taste and set aside.
Place a cast iron skillet on a medium-high heat.
Slice buns in half, butter and then toast. Set aside.
Add 1-2 tablespoons of oil into the skillet. Place burger patties into pan and using the back of a spatula lightly brushed with oil, press down until they are just under 1 cm thick.
Season with salt and pepper and cook for 2-3 minutes, then flip.
Top with vegan cheese and add a splash of water. Cover to allow the cheese to melt, cooking for another 2-3 minutes. Remove from pan.
Finely shred enough iceberg lettuce for two burgers.
To assemble:
Place cooked patties onto the bottom bun. Top with two slices of pickles and a mound of shredded lettuce.
On your top bun, add a generous amount of TRUFF burger sauce and then crown your burger.
Credits: Future Farm
Photo Credits: Future Farm
