A twist on the classic Vietnamese sandwich, these tasty sliders start with vegan burgers, that are griddled to golden brown perfection and then topped with thinly sliced jalapenos, homemade pickled carrots and daikon radishes, fresh cilantro, and a smear of vegan sambal mayo on toasted Pretzilla Mini Buns.
PICKLED DAIKON AND CARROT:
Combine vinegar, water, sugar and salt in a small bowl and whisk until the sugar and salt are dissolved.
Pour mixture over carrots and daikon and reserve in refrigerator for 1 hour.
Place all patty ingredients except corn in the bowl of a large food processor. Pulse a few times until combined, but not pureed. Transfer to a mixing bowl and fold in corn kernels.
Form the mix into 8 patties and transfer to a parchment paper lined baking sheet and set aside in refrigerator.
VEGAN SAMBAL MAYONNAISE:
Combine vegan mayonnaise and sambal oelek in a small bowl and whisk to combine.
Preheat oven to 350°F.
Cut Pretzilla Mini Buns horizontally and place cut side up on a baking sheet. Place in oven 5-7 minutes or until lightly toasted.
Heat vegetable oil in a medium-sized sauté pan over medium heat.
Place patties in pan and cook 3-4 minutes per side.
Spread 1 tablespoon sambal mayonnaise on each bottom bun. Top each with a patty, sliced jalapenos, and pickled vegetables. Finish with cilantro leaves.
Close sandwich and serve.