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French Onion Veggie Burgers
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French Onion Veggie Burgers

French Onion Veggie Burgers

with Herby Potato Wedges

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
Wheat
Milk
Sulphites
Egg
Mustard

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Beyond Meat®

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

460 g

Russet Potato

113 g

Yellow Onion

14 g

Parsley and Thyme

1 unit

Vegetable Broth Concentrate

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

28 g

Baby Spinach

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

1 tsp

Sugar*

0.13 tsp

Salt*

tsp

Pepper*

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Nutrition Values

Calories1220 kcal
Fat76 g
Saturated Fat25 g
Carbohydrate100 g
Sugar11 g
Dietary Fiber9 g
Protein41 g
Cholesterol75 mg
Sodium1730 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

Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Spatula
Large Bowl

Instructions

Roast potato wedges
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.)

Prep
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.

Cook onions
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.

Cook Beyond Meat® patties
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.

Toast buns
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!)

Finish and serve
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.