Plant-based Burger with Sweet Pickled Onions

1. If you are making homemade roosterkoek, divide the dough into 4 equal pieces and shape into 2cm-thick buns.

2. Sprinkle a surface with flour and leave the buns to rise again for about 30 minutes. 

3. Roosterkoek need low coals to cook. Make sure you have enough to supply heat for about 20 minutes. 

4. Carefully place the roosterkoek on the braai grid and cook until a crust forms on the bottom before you turn them. Braai until they are golden all around and sound hollow when you tap them. It should take about 20 minutes. 

5. To make the pickled onions, you can add the onions straight into the pickle liquid – or deep fry them in a batter first.

6. To deep fry them, toss the onion rings in ¼ cup of the flour, salt and pepper.

7. Make a batter by whisking the leftover ¼ cup of flour, cornflour, seasoning and sparkling water together. 

8. Heat about 3cm-deep oil in a pot or saucepan. Test that the oil is hot enough for frying by adding a drop of the batter – if it sizzles immediately, it is hot enough.

9. Dip the flour-coated rings in the batter and carefully drop into the hot oil in batches; fry until crisp and drain on kitchen paper. 

10. To make the pickle liquid, add 1 tbsp. oil to a small saucepan. Cook the spices for 1 minute, then add the vinegar, water, sugar and cornflour slurry. 

11. Cook for 4 minutes or until thickened. 

12. Pour the sauce over the onion rings and leave to sit until you are ready to serve. 

13. For the burgers, cook the patties according to the package instructions. 

14. Now assemble the burgers by cutting the roosterkoek in half, spreading each side with vegan cream cheese, then adding a layer of leaves, a patty, some onions and then tomato and repeat (if so preferred). Lastly, top the burger with the other half of the roosterkoek. 

15. Serve immediately.