Vegan Burger with Mustard and Dill Sauce

Start by preparing the dressing: put both types of mustard, the vinegar, the agave syrup, and the chopped dill into a blender and blend briefly. Slowly pour in the olive oil while continuing to blend until the mixture becomes smooth. Season with salt and pepper to taste and keep the dressing in the fridge until serving.

Cook the vegan burgers in a hot pan, on the grill, or in a preheated oven for 2-3 minutes on each side. We recommend cooking without oil for a crispy texture on the outside and a juicy one on the inside. When the burgers are almost ready, place a slice of vegan cheddar on top of each and let it melt under a lid for one minute.

Cut the buns in half and toast them lightly in a dry pan. Spread ketchup on the bottom half of the bun. Add the salad leaves, then thin slices of tomatoes, and place the burger with the melted cheese on top. Complete with a few slices of pickled cucumbers, finely chopped onion, and a generous spoonful of mustard and dill dressing. Cover with the top half of the bun and the burger is ready. Enjoy your meal!