'Avant Garde Vegan' And Linda McCartney Team Up For National Burger Day

The chef and the brand have created a one-of-a-kind burger recipe to celebrate the event
Gaz Oakley and Linda McCartney's Burger
The burger is made using a vegan friendly patty from Linda McCartney's

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.

Linda McCartney's + Avant-Garde Vegan's 'Slammin' Sriracha' Burger Recipe


Serves 4


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

Cucumber Ribbons

Additional Sriracha (optional)



  1. First up, prepare your garnishes. Peel and grate the cabbage and onions for the slaw, and prep your cucumber ribbons.
  2. When you’re ready to serve, pre heat your frying pan over a high heat & add the oil.
  3. When the pan is hot add the burgers & fry for 10-12 minutes, turning halfway through.
  4. Meanwhile, mix together the slaw ingredients in a mixing bowl. Set aside until you’re ready to serve. Pop your burger buns in the toaster.
  5. Once the burgers are cooked, place them in your toasted burger buns and load up on toppings - add dollops of sriracha slaw, and pile high with cucumber ribbons and tasty garnishes for the ultimate indulgence.

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. 

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PBN Contributor:

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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