Plant-Based Burger with Mustard-Dill Dressing
20 min
Quick
Gurkerl Küche
Ingredients
Preparation method
Ingredients overview
- 4 pcs. Plant-based burger patties
- 4 slices Vegan Cheddar
- 4 pcs. Vegan burger buns
- 1 handful Mixed leaf salad
- 2 pcs. Beef tomatoes
- 2 pcs. Pickled gherkins
- 4 tbsp Tomato ketchup
- 0.5 pcs. White onion
- 4 tbsp Coarse-grain mustard
- 2 tbsp Dijon mustard
- 1 tbsp White wine vinegar
- 1 tbsp Agave syrup
- 5 sprigs Fresh dill+
- 2 tbsp Extra virgin olive oil
- 1 pinch Fine table salt
- 1 pinch Ground black pepper
Dressing Preparation
First, prepare the dressing: Put both types of mustard, white wine vinegar, agave syrup, and the plucked dill into a blender and blend briefly. Meanwhile, slowly pour in the olive oil until a homogeneous emulsion forms. Season with salt and pepper and chill until serving.
Frying the Burger
Fry the plant-based burger patties in a hot pan, on the grill, or in a preheated oven for about 2-3 minutes on each side. We recommend preparing them without additional oil for a golden-brown crust while keeping the core juicy. Once the patties are done, place a slice of vegan cheddar on each and let it melt briefly (preferably with a lid on the pan).
Serving
Slice the burger buns and briefly toast the cut sides without fat. Spread ketchup on the bottom halves. Top with lettuce leaves, then place the tomato slices and the burger patty with the melted cheese. Garnish with pickled gherkin slices, finely chopped onions, and a generous spoon of the dill-mustard dressing. Place the top bun and enjoy immediately. Bon appétit!
55 min
Under an hour
