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Double-Stacked French Dip Burgers
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Double-Stacked French Dip Burgers

Double-Stacked French Dip Burgers

with Aged Cheddar Cheese and Caramelized Onions

Hello French Dip! This classic all-American sammie is sandwiched between garlic buns with caramelized onions and melted aged cheddar cheese. Don't forget the bistro side salad to finish off this mouthwatering meal!


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

Preparation Time35 minutes


serving amount

500 g

Ground Beef

2 unit

Brioche Bun

(Contains Egg, Wheat)

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

1 unit

Beef Broth Concentrate

113 g

Yellow Onion

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

113 g

Baby Spinach

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 unit

Garlic, cloves

1 tbsp

Whole Grain Mustard

(Contains Mustard)

2 tbsp


(Contains Egg, Mustard)

160 g


Not included in your delivery

1.25 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

3.5 tbsp


0.88 tsp


0.31 tsp



Nutrition Values

Calories1390 kcal
Fat95 g
Saturated Fat31 g
Carbohydrate64 g
Sugar16 g
Dietary Fiber6 g
Protein78 g
Cholesterol220 mg
Sodium1930 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.


Large Bowl
Small Bowl
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Small pot
Measuring Cups
Baking Sheet
Silicone Brush



Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut tomatoes into 1/4-inch pieces. Peel, then mince or grate garlic. Combine mayo and mustard in a small bowl. Set aside. Combine beef, panko, 3/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a large bowl. Form into four 4-inch-wide patties (8 patties for 4 ppl). (TIP: If you prefer a firmer patty, add an egg to the mixture! For 4 ppl, add 2 eggs.)

Marinate tomatoes and caramelize onions

Whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a medium bowl. Add tomatoes. Season with salt and pepper, then toss to coat. Peel, then cut onion into 1/4-inch slices. 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 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until dark golden-brown, 3-4 min. Transfer onions to a plate and set aside. Carefully wipe the pan clean.

Cook patties

Heat the same pan over medium. When hot, add patties to the dry pan. Pan-fry until cooked through, 4-5 min per side.** Transfer patties to a plate and cover to keep warm. (TIP: Don't overcrowd the pan; cook patties in 2 batches if needed!)

Make au jus

While patties cook, heat a small pot over medium heat. When hot, add 1 tbsp butter, 1 tbsp caramelized onions, 1/2 cup water (dbl all for 4 ppl) and broth concentrate. Cook, stirring often, until au jus reduces slightly, 3-4 min.

Toast buns

While au jus cooks, halve buns, then arrange on an unlined baking sheet, cut-side up. Combine garlic and 1 tbsp oil (dbl for 4 ppl) in another small bowl. Brush garlic oil over buns, then sprinkle cheese over top. Toast buns in the middle of the oven until golden, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve

Add spinach to the bowl with tomatoes. Toss to combine. Spread mustard mayo over bottom buns. Stack patties and remaining caramelized onions on bottom buns. Close with top buns. Divide burgers and salad between plates. Serve au jus on the side for dipping.