Top chef Gaz Oakley, of Avant Garde Vegan, and vegetarian food company Linda McCartney's have joined forces to create an exclusive recipe in celebration of National Burger Day.
The Slammin' Sriracha Burger utilizes the ¼ Pound Pulled Pork Burgers developed by Linda McCartney's meat-free brand, allowing consumers to create Oakley's full recipe at home - just in time for National Burger Day, which lands on August 23.
In an email to PBN, Oakley said: "I'm super proud to work with Linda McCartney's - Linda was the original pioneer of the vegetarian revolution and her ethos has been a huge inspiration to me.
"I can't wait for people to try the Slammin' Sriracha and see just how hearty, simple and downright delicious vegan food can be. Big love."
The full recipe follows.
4 Linda McCartney's Vegetarian Pulled Pork 1/4lb Burgers
2 tbsp Vegetable oil, for frying
4 Toasted Burger buns
Sriracha Rainbow Slaw
12 Carrots, peeled & grated
100g Red Cabbage, finely shredded
1 Red Onion, thinly sliced
6 tbsp Vegan Mayonnaise
3 tbsp Sriracha Sauce
Fresh Coriander Leaves
Sprinkling of Black & White Sesame Seeds
Additional Sriracha (optional)
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.Reuse this content
Emily Court is a passionate ethical vegan from Eastern Canada. She is a Challenge 22 Mentor, Digital Writer, and experienced animal advocate driven by issues of animal liberation and social justice. She studied at Dalhousie University, where her thesis highlighted intercultural and gender relations. She is an established public speaker, writer, and world traveller with a drive to provide a voice to those who might not otherwise have one. You can follow her on Instagram @emily.j.court or on Twitter @_EmilyJCourt_.
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