Season veggie burgers with salt and pepper to taste.

Heat olive oil in a large skillet over medium heat. Once hot, add the veggie burgers and cook for 5-6 minutes per side, or until golden brown. Set aside.

In the same skillet, add vegan butter and swirl to coat the pan. Once it’s melted and starts to sizzle, place the buns cut-side down and toast for 1-2 minutes, or until the cut surfaces turn golden brown and crisp, then remove from heat. Be careful not to burn them. You may need to work in batches depending on the size of your pan. Alternatively, skip the butter and use a toaster instead.

In a small bowl, mix together the vegan mayonnaise and Dijon mustard to make a creamy spread.

To assemble the burgers, spread the mayonnaise and mustard mixture on both the top and bottom buns. Layer with lettuce, tomato, veggie burger patties, avocado, red onion, and sprouts. Serve immediately and enjoy!