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Retro Burgers

Retro Burgers

with Caramelized Onions and Potato Wedges

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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!

Tags:Quick PrepBestseller

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

460 g

Russet Potato

1 tbsp

Whole Grain Mustard


2 unit

Garlic, cloves

¼ cup

Cheddar Cheese, shredded


2 tbsp


(ContainsMustard/Moutarde, Egg/Oeuf)

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

113 g

Yellow Onion

1 tbsp

Balsamic Vinegar


2 tbsp

Italian Breadcrumbs

(ContainsMilk/Lait, Soy/Soja, Wheat/Blé, Barley/Orge, Oats, Rye/Seigle, Sesame/Sésame)

Not included in your delivery

1 tsp


2.5 tbsp


0.38 tsp


0.31 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1020 kcal
Fat51 g
Saturated Fat11 g
Carbohydrate94 g
Sugar10 g
Dietary Fiber6 g
Protein42 g
Cholesterol96 mg
Sodium1170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
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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.