Add rice vinegar, water, sugar and salt into a saucepan and simmer over a medium to low heat until it all dissolves. Add radish, carrot, dill, garlic and chilli to a jar, then pour the warm vinegar mix over the top. Screw the lid on and refrigerate. It’s ready to serve once cooled.
Mix marinade ingredients together and pour over mushrooms. Set aside and allow to marinate for at least 10 minutes.
In a large bowl, mix vegan mince, 70g Lee Kum Kee Vegetarian Stir-Fry Sauce and onion. Mix well and form into 4 – 5 patties, then cook in the air fryer at 180°C for approximately 10 minutes, or until just cooked, turning halfway through.Air Fry the marinated mushrooms for just 5 minutes on180°C as well. If you have room in the basket, add the mushrooms into the last five minutes of the burger cook.
Mix together burger sauce ingredients and set aside.
Build burger starting with burger sauce, lettuce, avocado, pickled vegetables, mushroom, burger patty, more sauce and some fresh dill. Serve with vegan fries!