Retro Burger with Caramelized Onions
and Creamy Potato Salad
BURGER SEASON is still in full swing! There is something special about enjoying a classic burger on a weeknight. Our creation for dinner tonight, is a Retro Burger. Caramelized onions, cheddar, buttery buns and perfectly packed patties. Enjoy dinner on a beautiful Summer night and each bite of this burger!
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
500 g
Ground Beef
4 tbsp
Whole Grain Mustard
(Contains Mustard)
20 g
Garlic
50 g
Shallot
½ cup
Cheddar Cheese, shredded
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
4 unit
Burger Bun
(Contains Egg, Gluten, Milk)
227 g
Red Onion, sliced
680 g
Red Potato
1 tbsp
Cornstarch
(Contains Sulphites)
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
3 tsp
Sugar*
1.5 tbsp
Oil*
1
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F (to toast the buns). The thumbprint technique in Step 2, helps the patties keep their shape when cooking!
Wash and dry all produce.* Cut the potatoes into 1-inch cubes. In a medium pot, combine the potatoes with 6 cups water and 1 tsp salt to cover. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min.
Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then the onions. Cook until slightly softened, 3-4 min. Add 2 tsp sugar and season with salt. Cook, stirring occasionally, until the onions are dark golden-brown, 7-8 min. Meanwhile, mince or grate the garlic. Grate the shallot.
In a medium bowl, combine the beef, garlic, shallot, cornstarch, 2 tbsp mustard and 1 tsp salt. Season with pepper. Form mixture into four 4-inch wide burger patties. Lightly press a thumb print into each patty. (NOTE: Don't push all the way through!)
When onions are done, add the vinegar to the pan and stir together, until absorbed, 1 min. Remove pan from heat and transfer onions to a small bowl. Carefully wipe pan clean. Heat same pan over medium-high heat. When pan is hot, add 1/2 tbsp oil, then burgers. Pan-fry until cooked through, 4-5 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)
Meanwhile, split buns in half and arrange them on a baking sheet, cut-side up. Sprinkle cheese over bottom buns. Toast buns in the middle of the oven, until cheese melts and top buns are golden, 2-3 min. In another medium bowl, whisk together 3 tbsp mayo and 1 tsp sugar. Season with salt and pepper. When the potatoes are tender, drain and add them to the medium bowl with the mayo dressing.
In another small bowl, stir together remaining mayo and remaining mustard. Spread mayo-mustard on the top toasted buns, then divide burgers between buns. Top with caramelized onions. Serve with the creamy potato salad.
