Plant-Based Burger & Dill Mayo

While the fries are baking, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook the onion, stirring regularly, until softened, 5-6 minutes. Reduce the heat to medium. Add the balsamic vinegar, the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Season to taste. Transfer to a small bowl.

While the onion is caramelising, thinly slice the tomato and set aside. Roughly chop the dill. In a small bowl, combine the Dijon mustard and 1/2 the plant-based mayonnaise. In a second small bowl, combine the dill and remaining plant-based mayo.

Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the plant-based burger patties until browned, 2-3 minutes each side.

TIP: For even browning, press down on the patty in the frying pan using a spatula.

While the patties are cooking, place the plant-based burger buns directly on a wire oven rack. Bake until heated through, 3 minutes.