Halve the sun-dried tomatoes and olives. Chop the rocket. Peel the onion and cut into rings; slice the mozzarella.
Brown the onion rings in a pan with oil (you can use the oil from the sun-dried tomatoes) and season with salt, pepper and a little sugar to taste. Add the sun-dried tomatoes and olives and heat through. Keep the contents of the pan warm over a low heat.
Fry the amidori veggie best burger in a pan over a medium heat for approx. 4–5 minutes on each side until completely cooked through. When cooking is finished, place two slices of mozzarella on the amidori veggie best burger so that they begin to melt.
Meanwhile, season the cream cheese with salt, pepper, a little sugar and herbs.
Cut the ciabatta buns in half and lightly brown the inner sides in a pan. Next, spread some cream cheese on the lower half of the bun and put the cooked amidori veggie best burger, onion rings, sun-dried tomatoes and olives on top.
Finally, garnish with rocket and place the top half of the ciabatta bun on top of the burger.