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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
Allergens:Soy/SojaWheat/BléSulphites/SulfiteMustard/Moutarde

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)

28 g

Baby Spinach

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde)

4 tbsp

Plant-Based Mayonnaise

(ContainsMustard/Moutarde)

Not included in your delivery

2 tbsp

Oil*

1 tsp

Sugar*

0.13 tsp

Salt*

0.06 tsp

Pepper*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
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, 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.)

2

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.

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 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.**

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

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.