Makes 4 burgers

Ingredients

Coconut Bacon:

1 tbsp tamari

1/2  tsp smoked paprika

1/2 tbsp maple syrup

1 cup unsweetened coconut flakes

For the burgers:

4 Amy’s Kitchen All-American Veggie Burgers

1 avocado, shaved

2 large tomatoes, sliced

1/2 small red onion, sliced

1/4 cup Vegan mayo

1 tbsp sriracha

1/2 cup shredded red cabbage

2 tbsp apple cider vinegar

Pinch of sugar

Pinch of kosher salt

Handful green leaf lettuce

Directions

Make the coconut bacon:

Preheat the oven to 350˚F and line a baking tray with parchment paper. Whisk the tamari, smoked paprika and maple syrup in a medium bowl, then add the coconut, tossing to coat.

Spread the coconut into an even layer on the baking sheet and bake for about 10-12 minutes, flipping the flakes halfway through baking, until golden brown. Let the coconut cool until crisp.

While the coconut bacon is cooking, prepare the quick pickled cabbage. Place the cabbage in a small bowl and toss with the vinegar, salt and sugar. Let sit at room temperature while you prepare the burgers.

Assemble the burgers:

Cook the veggie burgers according to box instructions, and once cooked, slice in half horizontally so you have two thin burgers. Stir together the vegan mayo and sriracha.  Layer one half with vegan mayo, lettuce, tomato, cabbage, red onion, avocado, coconut bacon and a drizzle of vegan sriracha mayo. Top with the other half of the burger.  Repeat with remaining burgers and enjoy!