Vegan Burger with Mango Salsa & Caramelized Onions

First, prepare the dill-mustard dressing. Add the coarse-grain mustard, Dijon mustard, white wine vinegar, agave syrup, and 5 sprigs of finely chopped dill to a blender. Slowly add 2 tbsp olive oil and blend until a homogeneous emulsion forms. Season with a pinch of salt and pepper and chill.

Heat 2 tbsp olive oil in a pot and add the red onions, cut into fine rings. Sauté covered over medium heat for approx. 15 minutes. When the onions are golden brown, stir in the cane sugar and balsamic vinegar. Let simmer uncovered for another 5 minutes until the liquid has thickened to a syrup-like consistency. Season with salt and pepper.

For the salsa, purée half of the mango with lime juice, a pinch of salt, and pepper. Cut the remaining mango into small cubes and fold in. Set aside the remaining dill for decoration.