This is exactly what you want to eat after countless roasts and cold leftovers have got you feeling a bit sad. 2 sage and onion sausage patties layered with plant based cheese, a cranberry ketchup, crispy sage leaves and mustard mayo.
Preheat the oven to 200 degrees then melt some butter in a small frying pan. Add the diced onion with a pinch of salt for around 4-5 minutes until softened. Add the garlic, sage and thyme and fry for a few minutes until the garlic has mellowed. Allow the mixture to cool slightly.
Add the sausages (out of their casing) in a bowl with the cooled fillings and shape into 4 balls. Flatten into patties.
Brush the vegan bacon with the maple syrup and place on a baking tray. Bake for 10-15 minutes until crisp.
Mix the ketchup, cranberry sauce and hot sauce to taste in one small bowl. Mix the mustard and mayo in another.
Fry the patties in a splash of oil or vegan butter until golden brown on both sides. Once they're cooked through add a slice of cheese on top and a small splash of water to the pan - cover a steam until the cheese has melted.
Toast the buns if desired then spread on some mustard mayo followed by some of the cranberry ketchup. Layer on one cheesy sausage patty, top with the crisp bacon then another patty, more cranberry ketchup and a handful of rocket (feel free to fry some sage leaves until crispy and add those too as a bonus)! Slather the top lid with more mustard mayo then top the burger and dive in!
