100g Alternate Dairy Co Cheddar-Style cheese (or other vegan cheese), sliced into 4 pieces
2 (200g) tomatoes, sliced
4 iceberg lettuce leaves
4 burger buns, sliced in half
PICKLED RED ONION
1 small (80g) red onion, peeled and finely sliced into rings
1/4 cup (62mL) apple cider vinegar
1/4 cup (62mL) boiling water 1 teaspoon (3g) raw sugar
1 large (200g) avocado
1 tablespoon (20mL) lime juice
1/4 teaspoon dried chilli
sea salt and black pepper
Make the pickled red onion by whisking together apple cider vinegar, boiling water, raw sugar and a good pinch of salt in a heat proof bowl or container, then set aside to pickle whilst preparing other ingredients for the burgers.
Prepare the guacamole by scooping the flesh from the avocado into a bowl and reserving the seed. Add lime juice, dried chilli, sea salt and black pepper to taste and mash together. Pop the avocado seed back in to prevent it from going brown before serving.
When ready to serve the burgers, heat BBQ grill to medium heat, add burgers and cook according to instruction, flipping once throughout. Add slices of cheese over the top toward the end of the cooking process, put the BBQ hood over to cover and melt the cheese for 1-2 minutes.
Make the burgers by layering the lettuce, pickled red onion and tomato onto the base first. Top with Vegie Delights Smokey BBQ Burgers with melted vegan cheese, add a good dollop of guacamole, coriander if you wish, top with burger bun and serve.