Vegetarian burger, avocado, dried tomatoes, mayonnaise mustard, green salad, balsamic vinaigrette |

Preparation time: 35 min

Preheat your Four at 425 °F

• Vege patty

  Pour all the ingredients into a food processor and make sure to have a smooth and homogenous texture.

  Mold the mix into a patty shape.

  In a pan with vegetable oil on high temperature, colour the patties on both sides until golden brown. Reserve them on a cooking tray.

• Garnishes

  Cut the avocado in halves while taking out the core. With a tablespoon, take it out delicately. Make some nice slices out of it.

  Slice the tomatoes, and cut the dried tomatoes into juliennes.

  Peel and mince the red onion.

  Bevel the spring onions.

  Wash if it hasn't been done already the Boston lettuce and take the leaves out delicately.

  Mix the mayonnaise and the mustard altogether.

• Vinaigrette & salad

  With a whisk, add in all the ingredients and mix them well. Throw in the baby spinach at the very last moment.

• Montage

  Just to toast them, pass the burger bread in the oven a couple minutes.

  On a toasted burger slice of bread, lay down some mayonnaise & mustard mix, then the lettuce, a patty, 2 tomato slices and the dried tomato julienne.

  Add in the spring onions, the avocado slices and then on the other bread slice, pour generously some mayonnaise again. Close the burger.

  Then, to finish, on a plate, add the baby spinach salad with the dressing.