Herbi Recipe: Burleigh 'Steak' Sandwich with Caramelised Onion & Maple Aioli

Herbi Recipe: Burleigh 'Steak' Sandwich with Caramelised Onion & Maple Aioli

Craving for a plant-based steak sandwich? We have partnered with our friend, Jane (@veganonthegc) to create a to die for Burleigh 'Steak' Sandwich with Caramelised Onion & Maple Mustard Aoili, using no other than, HerbiDoor's Vegan Steak! Plus, you can create this bomb sandwich in just 20 minutes. YES PLEASE!


For 2 sandwiches you’ll need:

  • 2 Herbidoor Steaks
  • 2 small red onions, thinly sliced
  • 1 tsp EVOO 2 tsp coconut sugar
  • 2 tbsp balsamic vinegar
  • 2 slices 🌱 Cheddar
  • 2 handfuls of baby spinach
  • 4 slices vine ripened tomato
  • 1/2 avocado, thinly sliced
  • 1/4 cup 🌱 aioli
  • 2 tsp maple syrup
  • 2 tsp seeded mustard


  1. Heat a grill plate (Jane loves using a sandwich press as a mini BBQ) Drizzle with oil & gently sauté the onion until soft & caramelised. Move to one side of the grill and sprinkle with sugar & balsamic and toss with tongs until thick and syrupy, remove & set aside.
  2. Place the Steaks on the grill and press for about 2 minutes, top each steak with a slice of cheddar & sprinkle a little water, cover with a piece of baking paper and press to melt (if using a grill, sear on both sides, too with cheese & cover with a small frypan to steam & melt the cheese).
  3. In a small bowl, mix 2 tbsp of aioli, mustard & maple syrup until combined. Spread 1 tbsp plain Aioli onto each base slice of toasted bread. Top with spinach, tomato slices & steaks. Top with caramelised onion.
  4. Spread the top piece of toasted bread with the maple Dijon and place on top!

Try this recipe today and let us know how it goes!


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