Shallot & red cabbage chutney
Heat the oil in a pan. Cover and cook the shallots over a low heat for approx. 15 mins., stirring occasionally. Add the cabbage, garlic, chilli, thyme, sugar and salt, cook for a further 5 mins. Pour in the vinegar and water, bring to the boil, reduce the heat, simmer for approx. 15 mins., stirring occasionally, leave to cool.
Combine the yoghurt with the mustard, mayonnaise and Sriracha sauce, season.
Heat the oil in a non-stick frying pan. Fry the burgers for approx. 3 mins. on each side. Toast the cut surfaces of the burger buns in the same pan for approx. 1 min.
Spread the sauce on the bottom half of each bun, add the chicory, burger, chutney, carrot and micro greens, cover with the top half of the bun.