Italian-Inspired Beef Burgers
with Caramelized Onions and Parmesan Potato Wedges- Milk
- Soy
- Wheat
- Egg
- Mustard
- Sulphites
- Barley
- Rye
- Sesame
- Oats
Get your napkins ready – this is one seriously juicy burger! We've loaded it with flavour, from the caramelized onions to the Parmesan mayo and garlicky potato wedges. Every bite will take you to your happy place.
Ingredients
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)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
28 g
Baby Spinach
2 tsp
Balsamic Vinegar
(Contains: Sulphites)
¼ cup
Italian Breadcrumbs
(Contains: Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Oil*
1 tsp
Sugar*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
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, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven until tender and golden-brown, 24-26 min. Sprinkle half the 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 and 3 tbsp water (dbl both for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 6-8 min. Remove the pan from heat. Add 2 tsp vinegar. (NOTE: Reference balsamic vinegar guide.) Stir until onions are coated, 1 min. Transfer onions to a plate. Carefully wipe the pan clean.
Meanwhile, add beef, breadcrumbs and remaining garlic salt to a medium bowl. (TIP: If you prefer a more tender patty, add an egg to the mixture!) Season with pepper, then combine. Form mixture into two 5-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, then cover to keep warm.
Meanwhile, add mayo and remaining Parmesan to a small bowl. Season with pepper, then stir to combine.
Halve buns. Arrange buns directly on 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 Parmesan 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 Parmesan mayo alongside for dipping.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The caramelized onions with balsamic vinegar and the Parmesan mayo were standout hits, with many reviewers calling them the best parts of the dish. The burger patty itself was considered mild by some, who felt it could use more seasoning.
- Ease of prep: Most reviewers found the recipe straightforward and easy to follow. Note that caramelizing the onions takes closer to 30 minutes than the suggested time, and the potatoes often need an extra 10–20 minutes to become tender and crisp.
- Suggestions: Adding an egg to the beef mixture makes the patty noticeably more tender and juicy; without it, some found the patty dry or crumbly. A few reviewers also recommend adding tomato paste, ketchup, or extra spices to the beef for more depth, and forming thinner patties helps them cook more evenly.
- Leftovers: The burger and buns are best enjoyed fresh, as the bun and potatoes do not reheat well. Some reviewers noted the potatoes were fine the next day when reheated in the oven rather than the microwave.
- Portions: A handful of reviewers found the Parmesan mayo just enough for the burger, with little left over for dipping; consider doubling the mayo if you want extra for the potato wedges.
