Shred the red cabbage in thin strips. Season with lemon juice, salt and pepper.
With a peeler, slice the cucumber into thin ribbons and season with lemon juice, salt and pepper.
Mix the mayonnaise with drained kimchi.
Toast the bun halves in a (grill)pan. Cook the sensational burgers in a frying pan according to the instructions on the package.
Spread the bun bases with sweet potato spread. Cover with a tuft of lamb's lettuce and red cabbage.
Place the burger patties and top with carrot julienne, kimchi mayonnaise and cucumber ribbons. Cut the cress, sprinkle on top and place the bun lid