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 piece) in half widthwise and set aside.
In a medium bowl mix together Champagne Vinegar (2 tablespoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon) with Olive Oil (1 tablespoon). Mix until well combined.
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.
Remove the stems from the fresh Fresh Dill (2 teaspoon) leaves and discard stems. Finely chop the dill leaves, and add to the bowl. Toss to combine and set aside.
Place the Beyond Meat Beast Burger (2) patties on the grill and cook for 5 minutes on each side.
Meanwhile, open the Whole Grain Bun (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.
Place burger patties on each bun and top with onions, romaine, tomato, and one tablespoon each of Natural Ketchup (2 tablespoon) and Sir Kensington's® Natural Dijon Mustard (2 tablespoon). Place the top bun on the burger and set aside.
Place the burgers on a plate and place cucumber dill salad on the side.