Crispy No-Chicken Burger with Dill Mayo

Transfer the fries to a parchment-lined baking sheet, being sure to leave enough space to add the carrot bun later. Bake in the oven for 22 - 24 minutes or until golden-brown, tossing halfway. Cut open the carrot bun and bake alongside the fries for 4 - 6 minutes.

Finely chop the onion. In a saucepan, heat the water with the white wine vinegar and the sugar (see pantry for amounts). When the sugar has dissolved, add the onion and the mustard seeds and allow to simmer for 10 - 15 minutes over medium heat. Remove from the heat and set aside. Meanwhile, finely chop the dill. 

In a small bowl, combine the mayonnaise with the dill, along with half each of the honey and the mustard. Season to taste with salt and pepper. Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the burger for 6 - 7 minutes, turning regularly.

Set aside half a tablespoon per person of the onion sauce, then transfer the rest to a salad bowl. Add the extra virgin olive oil and the rest of the honey and mustard, then mix well to combine. Season to taste with salt and pepper. Set aside one whole lettuce leaf for each burger, then roughly chop the rest. Slice the cucumber into crescents.