Italian-Inspired Beef Burgers
with Caramelized Onions and Parmesan Potato Wedges
Get your napkins ready – this is one seriously juicy burger! We've loaded it with flavour, from the caramelized onions to the Parmesan mayo and garlicky potato wedges. Every bite will take you to your happy place.
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
460 g
Russet Potato
113 g
Yellow Onion
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 unit
Artisan Bun
(Contains Wheat)
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
28 g
Baby Spinach
2 tsp
Balsamic Vinegar
(Contains Sulphites)
¼ cup
Italian Breadcrumbs
(Contains Egg, Milk, Sesame, Soy, Sulphites, Gluten)
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Oil*
1 tsp
Sugar*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produceBalsamic Vinegar Guide for Step 2 (dbl for 4 ppl): 1 tsp for mild , 2 tsp for medium, 1 tbsp for extra! Cut potatoes into 1/2-inch wedges. Add potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven until tender and golden-brown, 24-26 min. Sprinkle half the Parmesan over potatoes and continue to roast until cheese melts, 2-3 min.
Meanwhile, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min. Reduce heat to medium, then add 1 tsp sugar and 3 tbsp water (dbl both for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 6-8 min. Remove the pan from heat. Add 2 tsp vinegar. (NOTE: Reference balsamic vinegar guide.) Stir until onions are coated, 1 min. Transfer onions to a plate. Carefully wipe the pan clean.
Meanwhile, add beef, breadcrumbs and remaining garlic salt to a medium bowl. Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). Heat the same pan over medium. When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.** Transfer patties to a plate, then cover to keep warm.
Meanwhile, add mayo and remaining Parmesan to a small bowl. Season with pepper, then stir to combine.
Halve buns. Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep your eye on buns so they don't burn!)
Spread some Parmesan mayo onto bottom buns, then stack with spinach, patties and caramelized onions. Close with top buns. Divide burgers and Parmesan potato wedges between plates. Serve remaining Parmesan mayo alongside for dipping.
