4 pretzel buns
320 g eatplanted.pulled BBQ
1 tbsp rapeseed oil
150 g sauerkraut
8 Pickled cucumbers
1 tbsp brown sugar
1 tsp tomato paste
2 tbsp vegan butter
4 lettuce leaves
60 g sweet mustard
60 g BBQ sauce
1 tsp apple cider vinegar
1 tsp maple syrup
Cut the pretzel buns in half and toast the insides.
Cut the pickled cucumbers into slices.
Peel the onions and cut into rings.
Then melt the vegan butter in a pan over medium heat, briefly fry the tomato paste in it and then add the onions and sugar and leave to brown for 15 minutes, stirring occasionally. Add salt and pepper if necessary.
Mix the sweet mustard, BBQ sauce, apple cider vinegar and maple syrup to a sauce. Season to taste with salt and pepper.
Heat the rapeseed oil in a pan and fry the planted.pulled BBQ in it for 3 minutes.
Spread the sauce on the inside of the buns, top the burgers with sauerkraut, planted.pulled BBQ, lettuce leaves, pickles and the caramelised onions.