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French Onion Veggie Burgers

French Onion Veggie Burgers

with Herby Potato Wedges

Beyond Meat®
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Big bistro taste, with none of the beef! Rich, savoury onions, borrowed from the traditional French soup, make the perfect burger topper!

Tags:Veggie
Allergens:Soy/SojaWheat/BléSulphites/SulfiteEgg/OeufMustard/MoutardeMilk/Lait

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

Preparation Time30 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/Soja, Wheat/Blé)

460 g

Russet Potato

113 g

Yellow Onion

14 g

Parsley and Thyme

1 unit

Vegetable Broth Concentrate

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

28 g

Baby Spinach

½ cup

Aged White Cheddar Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

1 tsp

Sugar*

0.13 tsp

Salt*

tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1220 kcal
Fat76 g
Saturated Fat25 g
Carbohydrate100 g
Sugar11 g
Dietary Fiber9 g
Protein41 g
Cholesterol75 mg
Sodium1730 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Spatula
Large Bowl
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, half the thyme sprigs and 1 tbsp oil to a baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) 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 the bottom of the oven, rotating sheets halfway through.)

2

While potatoes roast, peel, then cut onion into 1/4-inch slices. Roughly chop parsley. Strip 1 tsp (dbl for 4 ppl) remaining thyme leaves from stems, then finely chop. Stir together mayo and Dijon in a small bowl.

3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add chopped thyme and 1 tsp sugar (dbl for 4 ppl). Season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min. Remove the pan 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. Carefully drain and discard fat. Top patties with cheese, cover and set aside to melt, off heat.

5

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

6

Add potatoes, parsley and 1/2 tbsp butter (dbl for 4 ppl) to a large bowl. Toss until butter is melted and potatoes are coated. Spread some Dijonnaise onto bottom buns. Top bottom buns with spinach, Beyond Meat® patties, onions and top buns. Divide burgers and potato wedges between plates. Serve remaining Dijonnaise on the side for dipping.