Mushroom, Spinach & Avocado Burger

Make your burger sauce by combining Vegan Mayo with ketchup, wholegrain mustard, garlic powder, onion powder and smoked paprika with a little pickle juice, leave to one side until ready to use. Heat oil in a frying pan and begin cooking the burger, using a cloche to help speed up the cooking process. Flip patty regularly until evenly browned and core temperature of 75°c is reached, then add a slice of Violife and replace cloche until cheese melts slightly. Meanwhile slice mushrooms and spring onions then fry in a little oil until just cooked, move to one side of the pan, add spinach and allow to wilt. Peel and slice avocado and toast bun. To assemble spread sauce over bun base then add spinach, avocado and burger patty top with mushroom mix and finish with another drizzle of burger sauce and the bun lid.

Top tip: To add texture to the sauce replace onion powder with finely diced pickled onion and gherkins