Retro Burgers
with Caramelized Onions and Potato Wedges
With caramelized onions, cheddar cheese, toasty buns and perfectly packed patties, this ready-in-a-flash burger will make your weeknight dinner a delicious event!
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
250 g
Ground Beef
460 g
Russet Potato
1 tbsp
Whole Grain Mustard
(Contains Mustard)
2 unit
Garlic, cloves
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
113 g
Yellow Onion
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
Not included in your delivery
1 tsp
Sugar*
2.5 tbsp
Oil*
0.38 tsp
Salt*
0.31 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 and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 5-6 min. Remove the pan from heat. Add vinegar. Stir until absorbed, 1 min. Transfer onions to a small bowl. Carefully wipe the pan clean.
Meanwhile, peel, then mince or grate garlic. Combine beef, breadcrumbs, garlic, half the mustard, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).
Heat the same pan (from step 2) over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.**
Meanwhile, halve buns. Arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over bottom buns. Toast in the top of the oven until cheese is melted and top buns are golden, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
Stir together mayo and remaining mustard in another small bowl. Spread mayo-mustard on top buns. Stack patties and caramelized onions on bottom buns. Close with top buns. Divide burgers and potato wedges between plates.
