French Onion Veggie Burgers
with Beyond Meat® and Potato Wedges- Soy
- Wheat
- Milk
- Sulphites
- Mustard
Get ready for big burger taste but minus the beef! Rich, savoury onions, borrowed from traditional French soup, make the perfect veggie burger topper!
Ingredients
2 unit
Beyond Meat®
2 unit
Artisan Bun
(Contains: Soy, Wheat, Milk)
460 g
Russet Potato
113 g
Yellow Onion
1 unit
Vegetable Broth Concentrate
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
28 g
Spring Mix
1.5 tsp
Dijon Mustard
(Contains: Mustard)
4 tbsp
Plant-Based Mayonnaise
(Contains: Mustard)
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Oil*
1 tsp
Sugar*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic 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. Combine 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 remaining garlic salt and 1 tsp sugar (dbl for 4 ppl). Cook, stirring occasionally, until dark golden-brown, 4-6 min. Remove 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!)
Spread some Dijonnaise onto bottom buns, then stack with spring mix, Beyond Meat® patties and onions. Close with top buns. Divide burgers and potato wedges between plates. Serve remaining Dijonnaise alongside for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the caramelized onions, calling them a "new go-to burger topping." Some found the Beyond Meat patty tasty, while others preferred alternatives.
- Ease of prep: Several noted the recipe was straightforward, though some found caramelizing onions time-consuming. A few mentioned unclear instructions about garlic salt usage.
- Suggestions: Consider adding fresh toppings like tomatoes or pickles to balance the rich flavors. Some suggested pairing with a side salad instead of potato wedges.
- Portions: A few mentioned the burgers were small for the buns. Some desired more vegetables in the meal overall.
- Texture: Several found the Beyond Meat patties dry; consider adding a sauce or cooking for less time to maintain moisture.
