Cooking Instructions
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Step 1
Preheat grill to medium-high heat. Slice
Tomato (1)
into half-inch sliced rounds and set aside. Peel and cut
Red Onion (1/2)
into quarter-inch sliced rounds and set aside. Slice
Romaine Lettuce (2 pieces)
in half widthwise and set aside.
Step 2
In a medium bowl mix together
Champagne Vinegar (2 Tbsp)
,
Salt (1/4 tsp)
, and
Ground Black Pepper (1/4 tsp)
with
Olive Oil (1 Tbsp)
. Mix until well combined.
Step 3
Cut the remaining
Red Onion (1/2)
in half then into quarter inch thin slices and add to the bowl. Cut
Persian Cucumber (1)
into half inch sliced rounds, and place in the medium bowl.
Step 4
Remove the stems from the fresh
Fresh Dill (1/2 Tbsp)
leaves and discard stems. Finely chop the dill leaves, and add to the bowl. Toss to combine and set aside.
Step 5
Place the
Vegan Burger Patties (2)
on the grill and cook for 5 minutes on each side.
Step 6
Meanwhile, open the
Whole Grain Buns (2)
in half and place the rolls face side down directly on the grill for the final minute of cooking. Do not burn! Remove from heat.
Step 7
Place burger patties on each bun and top with onions, romaine, tomato, and one tablespoon each of
Natural Ketchup (2 Tbsp)
and
Dijon Mustard (2 Tbsp)
. Place the top bun on the burger and set aside.
Step 8
Place the burgers on a plate and place cucumber dill salad on the side.
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