Below is in order of build, from the bottom up:
80g vegan semi-brioche bun with sesame seeds (Butler & Bentley)
30g aioli (60/40 kewpi no egg mayo, garlic toum)
10g iceberg lettuce, shredded
1x Quorn Vegan Gourmet Burger
90g vegan bacon
15g caraway garlic dill pickles (Dillicious)
30g mustard ketchup (60/40 tomato ketchup, American mustard)
80g vegan squeezy cheese
30ml olive oil
Thinly slice the Caraway Garlic Dill Pickles.
Crisp the vegan bacon in a frying pan with a drizzle of olive oil.
Cook the Quorn Vegan Gourmet Burger as per the instructions on the packet.
Aioli - combine kewpi no egg mayo and garlic toum.
Mustard ketchup - combine tomato ketchup and American mustard.
Cut the semi brioche bun in half and grill on the insides only.
Build the burger in the order detailed above.
Serve the burger in a ramekin full of melted vegan squeezy cheese.