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Grilled Veggie Burgers and Caramelized Onions
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Grilled Veggie Burgers and Caramelized Onions

Grilled Veggie Burgers and Caramelized Onions

with Beyond Meat® and Grilled Sweet Potatoes

Picture this flavour punch: garlicky aioli slathered on a perfectly toasted bun topped with a meatless burger enveloped in melty cheese and given a final touch of sweet balsamic caramelized onions. A side salad and sweet potatoes balance out this weeknight dinner.

Tags:
Veggie
Allergens:
Egg
Wheat
Milk
Mustard
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Beyond Meat®

2 unit

Brioche Bun

(Contains Egg, Wheat)

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

113 g

Red Onion

340 g

Sweet Potato

56 g

Arugula and Spinach Mix

2 tbsp

Balsamic Glaze

(Contains Sulphites)

1.5 tsp

Dijon Mustard

(Contains Mustard)

3 g

Garlic

113 g

Baby Tomatoes

Not included in your delivery

6.5 tsp

Oil*

⅔ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories1180 kcal
Fat74 g
Saturated Fat20 g
Carbohydrate96 g
Sugar24 g
Dietary Fiber12 g
Protein38 g
Cholesterol65 mg
Sodium1590 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.

Utensils

Baking Sheet
Silicone Brush
Measuring Spoons
Medium Pot
Large Bowl
Whisk
Small Bowl

Instructions

Prep and make aioli
1

Before starting, wash and dry all produce. Preheat your broiler to high. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat.

Cut sweet potatoes lengthwise into 1/2-inch thick slices. Peel, then mince or grate garlic. Peel, then cut onion into 1/4-inch slices. Halve tomatoes. Halve buns. Add mayo, garlic and Dijon to a small bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your aioli.)

Grill sweet potato
2

Add sweet potatoes to a baking sheet. Drizzle 1 tbsp oil (dbl for 4 ppl) over top, then season with salt and pepper. Use a brush to coat sweet potatoes with oil. Transfer sweet potatoes from baking sheet to grill. Close lid and grill flipping halfway, until tender, 16-18 min.

Caramelize onions
3

While sweet potatoes grill, heat a medium pot over medium-high heat. Add 2 tsp oil (dbl for 4 ppl), then onions. Season with salt. Cook, stirring occasionally, until onions are soft and golden, 5-6 min. Reduce heat to medium-low, then stir in half the balsamic glaze. Cook, stirring occasionally, until onions are golden-brown, 4-6 min. Remove from heat.

Grill patties and make vinaigrette
4

When sweet potatoes are halfway done, add patties to the grill. Close lid and grill patties, flipping once, until cooked through, 4-5 min per side.** Add remaining balsamic glaze and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt, then whisk to combine. (NOTE: This is your vinaigrette.)

Toast buns and melt cheese
5

When the patties and sweet potatoes are almost done, sprinkle cheese onto patties until cheese melts, 2-3 min. Add buns to other side of grill, cut-side down. Close lid and grill buns until toasted, 2-3 min. (NOTE: Keep an eye on buns so that they don't burn!)

Finish and serve
6

Add arugula and spinach mix and tomatoes to bowl with vinaigrette, then toss to combine. Divide salad between plates. Spread some aioli on bottom buns, then top with patties, caramelized onions and top buns. Serve sweet potatoes alongside with any remaining aioli, for dipping.