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INGREDIENTS
- 4 pcs ManaBurgers
- 2 tablespoons olive oil
- 2 red onions
- 1 tablespoon cane sugar
- 1 tablespoon balsamic vinegar
- 4 buns
- 1 handful of mixed salad leaves
- 2 sprigs of dill for garnish
INGREDIENTS FOR SALSA
- 1 mango
- 1 tablespoon lime juice
- Salt
- Pepper
INGREDIENTS FOR DRESSING
- 4 tablespoons whole grain mustard
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon agave syrup
- 5 sprigs of dill
- 2 tablespoons olive oil
- Salt
- Pepper
INSTRUCTIONS
- 1First, start by preparing the dill dressing. In a blender, combine both mustards, wine vinegar, agave syrup (can be substituted with cane sugar), crushed dill, and blend briefly. Slowly add olive oil and continue blending until the mixture is combined. Season the finished dressing with salt and pepper to taste and store in the refrigerator.
- 2Heat olive oil in a pot and add sliced red onion. Cover and simmer for 15 minutes, stirring occasionally. When the onion turns golden and caramelizes, stir in the cane sugar and balsamic vinegar. Season with salt and pepper. Sauté and stir for another 5 minutes until the juice turns into syrup.
- 3Meanwhile, prepare the mango salsa. Blend half of the peeled mango with a pinch of salt, spices, and lime juice. Then add the other half of the mango cut into small cubes.
- 4Grill the thawed ManaBurger on a hot pan, grill, or in a preheated oven, for 2-3 minutes on each side. Then place a slice of cheese on it and let it melt under a lid for a few minutes. Cut the bun in half and toast it dry. Spread the bottom part of the bun with dill dressing. Add lettuce leaves and place the burger with cheese on top. Spread a spoonful of onion and a spoonful of mango salsa on the cheese. Cover with the top half of the bun and it's ready. Enjoy your meal!
