¼ cup (60 ml) dijon mustard
1 Tablespoon (15 ml) prepared horseradish
1 vidalia onion, sliced into ½-inch (13 mm) slices
4 Better Burger Patties, cooked as directed
4 slices vegan cheese, cheddar-style (I used Daiya Wedges, thin sliced)
4 slices vegan cheese, any other style
4 burger buns, grilled or toasted
4 slices tomato
4 lettuce leaves
oil, for grilling
To make the sauce, using a small whisk or fork, mix the mustard and horseradish together in a small bowl. Set aside.
Brush some oil on the onion slices. Season with salt and pepper. On high heat, using a grill pan, cook the onion slices, about 3 minutes per side, until golden brown.
In the same pan, cook the burgers according to the Better Burger directions. When the burgers are almost done grilling, add the sliced cheeses, equally, on all the burgers. Add 2 Tablespoons (30 ml) of water to the pan, immediately cover the pan with a lid or foil, and cook until the cheese melts.
Create your burgers by spreading some sauce on the bottom of the grilled buns, add the tomatoes, the burger with the melted cheese, a sliced grilled onion and lettuce. Top with the other half of the bun and serve.
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