1 brioche bun, lightly toasted
1 veggie burger patty
1-2 tbsps Sauerkraut
⅓ cup Kalamata olives, roughly chopped
⅓ cup capers, roughly chopped
2 tbsp extra virgin olive oil
1 bunch parsley, finely chopped
Lightly toast the buns on a pan for 1-2 minutes. Cook the patties according to packet instructions.
Add the olives, cappers, salt, pepper, oil and parsley to a bowl. Stir through until everything has combined.
Spread the olive mixture on the base of the bun, pressing it down slightly so that it sticks. Add your patty, sauerkraut and top with the bun lid.
Cut each burger into quarters. Secure each quarter with a skewer threaded with a cornichon and olive.