Italian-Inspired Double Beef Burgers
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Italian-Inspired Double Beef Burgers

Italian-Inspired Double Beef Burgers

with Caramelized Onions and Roasted Parmesan Potatoes

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 roasted potatoes. Every bite will take 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.

Preparation Time35 minutes
Cooking Time8 minutes


serving amount

500 g

Ground Beef

350 g

Yellow Potato

1 unit(s)

Yellow Onion

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)

4 tbsp


(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)

28 g

Baby Spinach

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

4 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

1 tsp


0.06 tsp


2 tbsp


0.13 tsp



Nutrition Values

Calories1230 kcal
Fat68 g
Saturated Fat21 g
Carbohydrate87 g
Sugar10 g
Dietary Fiber7 g
Protein66 g
Cholesterol175 mg
Sodium1720 mg
Trans Fat1.5 g
Potassium1700 mg
Calcium300 mg
Iron9.5 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Small Bowl


Roast potatoes
  • Cut potatoes into 1/4-inch rounds.
  • Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
  • Season with half the garlic salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
  • Sprinkle half the Parmesan over potatoes and continue to roast until Parmesan melts, 2-3 min.
Caramelize onions
  • 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 (2 tbsp) oil, then onions. Cook, stirring occasionally, until softened, 3-4 min.
  • Reduce heat to medium, then add 1 tsp (2 tsp) sugar and 3 tbsp (6 tbsp) water and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 6-8 min.
  • Remove from heat. Add 2 tsp (4 tsp) vinegar. (NOTE: Reference balsamic vinegar guide.)
  • Stir until onions are coated, 1 min.
  • Transfer to a plate. Carefully wipe the pan clean.
Form and cook patties
  • Meanwhile, add beef, breadcrumbs, remaining garlic salt and 1/4 tsp (1/2 tsp) salt to a medium bowl. (TIP: If you prefer a more tender patty, add an egg to mixture!)
  • Season with pepper, then combine.
  • Form mixture into four 5-inch-wide patties (8 patties for 4 ppl).
  • Reheat 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 to a plate, then cover to keep warm.
Make Parmesan mayo
  • Meanwhile, add mayo and remaining Parmesan to a small bowl.
  • Season with pepper, then stir to combine.
Toast buns
  • Halve buns.
  • Arrange 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!)
Finish and serve
  • Spread some Parmesan mayo onto bottom buns, then stack with spinach, patties and caramelized onions. Close with top buns.
  • Divide burgers and roasted Parmesan potatoes between plates. 
  • Serve remaining Parmesan mayo alongside for dipping.

If you've opted for double beef, add an extra 1/4 tsp (1/2 tsp) salt to the beef mixture. Form into four (eight) 5-inch-wide patties. 

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