Bake the Tofoo Chunkies in the oven as per pack instructions.
For the pickle – finely slice the red onion and make cucumber ribbons using a peeler. Place in a bowl and coat with the red wine vinegar and sugar.
For the sauce, put all the ingredients in a pan and warm through – add a splash of water if it becomes a little too thick. Put to one side.
When your Chunkies are cooked, slice and add to your burger bun. Drain and pat dry the pickled veggies and add to your burger. Stir the satay sauce and spoon over your burger. Serve with sweet potato wedges and remaining salad pickle.