French Onion Veggie Burgers
with Herby Potato Wedges
Big bistro taste, with none of the beef! Rich, savoury onions, borrowed from the traditional French soup, make the perfect burger topper!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Beyond Meat®
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
460 g
Russet Potato
113 g
Yellow Onion
14 g
Parsley and Thyme
1 unit
Vegetable Broth Concentrate
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
28 g
Baby Spinach
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Dijon Mustard
(Contains Mustard)
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the thyme sprigs and 1 tbsp oil to a baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
While potatoes roast, peel, then cut onion into 1/4-inch slices. Roughly chop parsley. Strip 1 tsp (dbl for 4 ppl) remaining thyme leaves from stems, then finely chop. Stir together mayo and Dijon in a small bowl.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add chopped thyme and 1 tsp sugar (dbl for 4 ppl). Season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min. Remove the pan from heat. Stir in broth concentrate and vinegar, then transfer onions to another small bowl. Carefully rinse and wipe the pan clean.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then Beyond Meat® patties. Using the back of a spatula, flatten patties to 1/2-inch thick. Cook until golden-brown, 3-4 min per side. Carefully drain and discard fat. Top patties with cheese, cover and set aside to melt, off heat.
While Beyond Meat® patties cook, halve buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
Add potatoes, parsley and 1/2 tbsp butter (dbl for 4 ppl) to a large bowl. Toss until butter is melted and potatoes are coated. Spread some Dijonnaise onto bottom buns. Top bottom buns with spinach, Beyond Meat® patties, onions and top buns. Divide burgers and potato wedges between plates. Serve remaining Dijonnaise on the side for dipping.
