To prepare the sauce, combine the vegetable stock and oil in a small saucepan. Vigorously whisk in the cornstarch to dissolve, followed by the cayenne, paprika, brown sugar, garlic powder, poultry seasoning, pepper, and salt. Make sure there are no clumps of dry ingredients remaining before turning on the heat.

Cook over medium heat, whisking periodically, until the liquid comes to a rolling boil and has significantly thickened; 4 – 5 minutes. Simmer for just a minute longer before turning off the heat. The sauce can be prepared in advance and stored in a glass jar in the fridge for up to 2 weeks.

Meanwhile, prepare the slaw by placing the shredded cabbage or slaw mix in a medium bowl. In a separate dish, whisk together the oil, vinegar, mustard, maple syrup, celery seeds, and salt until smooth. Drizzle the dressing all over, tossing lightly to coat. Chill in the fridge until ready to serve.

When ready to serve, place a medium skillet over medium heat. Add the patties in a single layer, allowing full contact with the hot surface. Cool on each side for about 3 – 4 minutes, until golden brown and crispy. Drizzle the sauce all over, turning the patties to thoroughly coat.

For each sandwich, place ¼ of the slaw on the bottom bun, followed by the hot, sauced patty. Top with as many pickle slices as desired, and finish with the top bun. Enjoy immediately.