Get your napkins ready – this is one seriously juicy burger! We've loaded it with flavour, from the caramelized onions to the Italian mayo and Parmesan potato wedges, every bite takes you to your happy place.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Ground Beef
460 g
Russet Potato
113 g
Yellow Onion
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
1 tbsp
Italian Seasoning
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
28 g
Baby Spinach
2 tsp
Balsamic Vinegar
(Contains Sulphites)
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
2 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce Balsamic Vinegar Guide for Step 2 (dbl for 4 ppl): 1 tsp for mild , 2 tsp for medium, 1 tbsp for extra! Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until tender and golden-brown, 22-24 min. Sprinkle Parmesan over potatoes and continue to roast until cheese melts, 2-3 min.
Meanwhile, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min. Reduce heat to medium, then add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until dark golden-brown, 6-8 min. Remove the pan from heat. Add 2 tsp vinegar. (NOTE: Reference balsamic vinegar guide.) Stir until coated, 1 min. Transfer onions to a plate. Carefully wipe the pan clean.
Meanwhile, add beef, breadcrumbs, 2 tsp Italian Seasoning and 1/4 tsp salt (dbl both for 4 ppl) to a medium bowl. Season with pepper, then combine. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). Heat the same pan over medium. When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed!) Pan-fry until cooked through, 4-5 min per side.** Transfer patties to a plate and cover to keep warm.
Meanwhile, add mayo and remaining Italian Seasoning to a small bowl. Season with pepper, then stir to combine.
Halve buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep your eye on buns so they don't burn!)
Spread some Italian mayo onto bottom buns, then stack with spinach, patties and caramelized onions. Close with top buns. Divide burgers and Parmesan potato wedges between plates. Serve remaining Italian mayo on the side for dipping.