HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFrench Onion Veggie Burgers
French Onion Veggie Burgers

French Onion Veggie Burgers

with Beyond Meat® and Herby Potato Wedges

Beyond Meat®
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Big bistro taste, without the beef! Rich, savoury onions, borrowed from the traditional French soup, make the perfect veggie burger topper!

Tags:VeggieDairy Free

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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


28 g

Baby Spinach

1.5 tsp

Dijon Mustard


4 tbsp

Plant-Based Mayonnaise


Not included in your delivery

2 tbsp


1 tsp


0.13 tsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories990 kcal
Fat53 g
Saturated Fat10 g
Carbohydrate100 g
Sugar11 g
Dietary Fiber11 g
Protein34 g
Cholesterol0 mg
Sodium1420 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
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, half the thyme sprigs and 1 tbsp oil to an unlined 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 tender and golden-brown, 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. Roughly chop parsley. Strip 1 tsp (dbl for 4 ppl) thyme leaves from remaining sprigs, then finely chop. Stir together plant-based mayo and Dijon in a small bowl.


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 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.


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.**


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!)


Sprinkle parsley over potato wedges, then toss gently to coat. Spread some Dijonnaise onto bottom buns, then stack with spinach, Beyond Meat® patties and onions. Close with top buns. Divide burgers and potato wedges between plates. Serve remaining Dijonnaise on the side for dipping.