Prepare the pickled red onions by slicing of red onion and put it in a mixture of vinegar, sugar and water. Let stand in the fridge until serving.
Make a vegan coleslaw by shredding white cabbage and carrots thinly. Mix everything carefully with 1 part vegan fraiche and 1 part vegan mayonnaise. Flavor with a little Dijon mustard, sugar, salt and pepper.
Fry Anamma vegan burgers in a little oil on medium heat for about 5 minutes on each side.
Assemble burgers with vegetables of your own choice, pickled red onion and coleslaw.