Filipino-Inspired Veggie Burgers with Vegan Longanisa Mayo

Filipino-Inspired Veggie Burgers with Vegan Longanisa Mayo

By Rezel Kealoha

In this recipe, our California Veggie Burgers are nestled between atchara (Filipino-style pickled veggies) and farmers' market fresh squash blossoms, tomatoes and lettuce. Each veggie burger is topped off with sweet, garlicky vegan longanisa mayo for some Filipino flair.


Serves 4 30 minutes Intermediate


Make the Atchara 

  • Place all atchara ingredients in a sterile jar and let sit in the refrigerator for a week. 

  • If you are pressed for time, make quick pickled atchara instead by letting all of the ingredients sit for an hour in the refrigerator.


Make the Longanisa Vegan Mayo

  • Place all the ingredients in a bowl and mix well. Season with salt and pepper to taste.

  • Add more date syrup if you want it sweeter. Set aside.


Make the Veggie Burgers

  • Cook the veggie burger patties according to instructions on the box.

  • Set aside in a warm oven until the buns are toasted.

  • Drizzle the buns with olive oil and season with salt and pepper.

  • Toast in a pan until each patty is golden brown.  


Make the Layers

  • Spread the longanisa vegan mayo on the bottom bun and top with the shredded lettuce.

  • Place a California Veggie Burger patty on top and layer on some tomato, squash blossom and the atchara.

  • Top with cilantro and drizzle more of the longanisa vegan mayo.

  • Finish with the burger bun and enjoy!

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