Vegan Burger with Mustard-Dill Dressing

First, prepare the dressing: Put both types of mustard, white wine vinegar, agave syrup, and plucked dill into a blender and mix briefly. Slowly add the olive oil while continuously blending until a homogeneous emulsion forms. Season the finished dressing with salt and pepper and chill until ready to use.

Fry the vegan burger patties in a hot pan, on the grill, or in a preheated oven for approx. 2-3 minutes per side. We recommend preparing them without additional oil for a golden-brown, crispy crust. Once the patties are done, place a slice of vegan cheddar on each and let it melt briefly (possibly using a lid).

Halve the burger buns and briefly toast the cut sides. Spread the bottom halves with ketchup. Top with lettuce leaves and tomato slices. Place the patty with the melted cheese on top. Garnish with cucumber slices, finely chopped onions, and a generous spoon of the mustard-dill dressing. Place the top bun half on and serve. Enjoy your meal!