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French Onion Veggie Burgers

French Onion Veggie Burgers

with Beyond Meat® and Potato Wedges

Beyond Meat®
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Get ready for big burger taste but minus the beef! Rich, savoury onions, borrowed from traditional French soup, make the perfect veggie burger topper!

Tags:Veggie
Allergens:SoyGlutenSulphitesMustard

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Beyond Meat®

2 unit

Artisan Bun

(ContainsSoy, Gluten)

460 g

Russet Potato

113 g

Yellow Onion

1 unit

Vegetable Broth Concentrate

1 tbsp

Balsamic Vinegar

(ContainsSulphites)

28 g

Spring Mix

1.5 tsp

Dijon Mustard

(ContainsMustard)

4 tbsp

Plant-Based Mayonnaise

(ContainsMustard)

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Oil*

1 tsp

Sugar*

0.06 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories940 kcal
Fat46 g
Saturated Fat9 g
Carbohydrate101 g
Sugar12 g
Dietary Fiber10 g
Protein34 g
Cholesterol0 mg
Sodium1470 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Spatula
Instructionsarrow up iconarrow up icon
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1

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 half the garlic salt and pepper, then toss to coat. 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 bottom of the oven, rotating sheets halfway through.)

2

Meanwhile, peel, then cut onion into 1/4-inch slices. Combine plant-based mayo and Dijon in a small bowl.

3

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add remaining garlic salt and 1 tsp sugar (dbl for 4 ppl). Cook, stirring occasionally, until dark golden-brown, 4-6 min. Remove from heat. Stir in broth concentrate and vinegar, then transfer onions to another small bowl. Carefully rinse and wipe the pan clean.

4

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.**

5

Meanwhile, halve buns. Add directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

6

Spread some Dijonnaise onto bottom buns, then stack with spring mix, Beyond Meat® patties and onions. Close with top buns. Divide burgers and potato wedges between plates. Serve remaining Dijonnaise alongside for dipping.