Beef Patty Melts
with Sweet Potato Wedges
If you haven't tried this iconic diner classic, tonight's the night! Think a burger, but if that burger was also a grilled cheese with caramelized onions and Dijon mustard, and served with spiced sweet potato wedges. You've probably already started cooking haven't you?
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
113 g
Yellow Onion
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
340 g
Sweet Potato
1 tbsp
Southwest Spice Blend
1 tbsp
Dijon Mustard
(Contains Mustard)
56 g
Baby Spinach
80 g
Tomato
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2.5 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
2 tsp
Sugar*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Season with salt, then cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl). Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from heat, then transfer onions to a plate. Carefully wipe the pan clean.
While onions caramelize, cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with Southwest Spice Blend, salt and pepper, then toss coat. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
While sweet potatoes roast, add beef and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). Heat the same pan (from step 1) over medium-high. When hot, add patties. Pan-fry until cooked through, 4-5 min per side.** Remove the pan from heat. Carefully drain and discard fat, then wipe the pan clean.
While patties are cooking, halve buns and, using your palm, gently flatten. Spread Dijon over cut side of buns. Stack onions, cheese and cooked patties on bottom buns. Close with top buns. Heat the same pan over medium. When hot, add 1 tbsp butter, then patty melts. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp butter per batch.) Place a heavy-bottomed pan over top and pan-fry until buns are golden-brown, 1-3 min. Add 1 tbsp butter (dbl for 4 ppl) to the pan, then flip patty melts. Place the heavy-bottomed pan over top and pan-fry until buns are golden brown and cheese is melted, 1-3 min.
While patty melts cook, cut tomatoes into 1/4-inch pieces. Combine vinegar, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spinach and tomatoes. Season with salt and pepper, then toss to coat.
Divide patty melts, sweet potato wedges and salad between plates. Serve mayo on the side for dipping.
