French Onion Veggie Burgers
with Beyond Meat® and Potato Wedges
Get ready for big burger taste but minus the meat! Rich, savoury onions, borrowed from traditional French soup, make the perfect veggie burger topper!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Beyond Meat®
2 unit
Artisan Bun
(Contains Wheat)
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, Sulphites)
4 tbsp
Plant-Based Mayonnaise
1 tsp
Garlic Salt
14 g
Parsley and Thyme
Not included in your delivery
2 tbsp
Oil*
1 tsp
Sugar*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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 (2 tsp) thyme leaves from remaining sprigs, then finely chop.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 (1 tbsp) oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add remaining garlic salt, chopped thyme and 1 tsp (2 tsp) sugar. 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 (1 tbsp) oil, 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!)
Remove and discard thyme sprigs from potato wedges. Sprinkle parsley over potato wedges, then toss gently to coat. 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.
