Ingredients

THE SANDWICH: 

½ cup vegan mayo 

4 fried Unicorn Patties 

1/2 cup vegetable or canola oil 

4 brioche buns 

1 cup Kosher dill pickles, sliced 

Spicy drizzle (see recipe below) 

Tangy slaw (see recipe below) 

SPICY DRIZZLE: 

1/2 cup dairy-free "butter" 

1 tbsp light brown sugar 

1/2 tsp garlic powder 

1 tsp chili powder 

1/2 tsp cayenne, or more for those who like it hot. 

1/4 tsp dried thyme 

Salt and black pepper, to taste 

1 tsp paprika, for color

SLAW:

1 package shredded cabbage or slaw mix 

1/2 cup vegan mayo

1 tsp apple cider vinegar

2 tsp brown sugar or honey 

1/8 tsp black pepper

1/2 juice lemon 

1 tbsp pickle brine 

Salt, to taste

Whisk everything except for cabbage slaw in a large bowl. Once dressing has been well-mixed, pour in slaw and lightly toss with tongs or clean hands. Cover with plastic wrap and let marinate in the fridge for 10-15 minutes.

Instructions: 

Prepare a tray or plate for cooling off and absorbing excess oil by laying 2-3 layers of paper napkins on it. 

(Optional) For extra crispy patties, use a blend of 2 tbsp potato starch, 2 tsp tapioca starch and a pinch of salt to lightly coat the frozen patties before frying. 

In a frying pan, add 1/2 cup of oil and turn on heat to medium-high. After it gets to temp, using a pair of tongs, gently lay patties down into the frying pan. 

Each side should be fried until golden brown. Use tongs to carefully place patties onto paper napkins and let cool. 

HOT PATTY ASSEMBLY 

Spread 1-2 tbsp of vegan mayo on your top and bottom brioche bun. Place fried patty on the bun, then pour 2-3 tsp of the spice drizzle onto the patty. Add pickles and slaw according to personal taste, then add your top bun. Enjoy, and don’t forget napkins!