French Onion Veggie Burgers
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French Onion Veggie Burgers

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.

Preparation Time35 minutes
Cooking Time


serving amount

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


1 tsp


0.06 tsp



Nutrition Values

/ per serving
Calories940 kcal
Fat46 g
Saturated Fat9 g
Carbohydrate103 g
Sugar12 g
Dietary Fiber11 g
Protein34 g
Cholesterol0 mg
Sodium1460 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.


Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan


Roast potato wedges

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.

Cook French onions

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.

Cook Beyond Meat® patties

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.**

Toast buns

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!)

Finish and serve

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.