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Retro Burger

Retro Burger

with Caramelized Onions and Roasted Sweet Potatoes

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Our dinnertime creation is the Retro Burger. Caramelized onions, cheddar cheese, flavourful buns and perfectly packed patties. This burger comes together quickly and will make your weeknights delicious!

Allergens:Mustard/MoutardeMilk/LaitEgg/OeufSulphites/SulfiteWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

2 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

6 g

Garlic

50 g

Shallot

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

2 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Egg/Oeuf, Sulphites/Sulfite)

2 unit

Artisan Bun

(ContainsWheat/Blé)

113 g

Red Onion, sliced

340 g

Sweet Potato

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tsp

Sugar*

2.5 tbsp

Oil*

¾ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4226 kJ
Calories1010 kcal
Fat54 g
Saturated Fat14 g
Carbohydrate92 g
Sugar17 g
Dietary Fiber9 g
Protein40 g
Cholesterol100 mg
Sodium1850 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Box Grater
Medium Bowl
Baking Sheet
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 450°F and wash and dry all produce.In Step 3, when shaping your patties, carefully make a thumbprint in the middle of each patty. This will help it keep its shape while cooking! Cut sweet potatoes into 1/4-inch thick fries. Toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown, 20-22 min.

2

While sweet potatoes roast, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until dark golden-brown, 5-6 min.

3

While onions cook, peel shallot, then finely grate. Peel, then mince or grate garlic. Combine beef, garlic, shallot, half the mustard, 1/2 tbsp cornstarch and 1/2 tsp salt (dbl both for 4 ppl), in a medium bowl. Season with pepper. Form mixture into two 4-inch wide patties (four patties for 4 ppl). Lightly press a thumbprint into each patty.

4

When onions are done, remove pan from heat. Stir in vinegar until absorbed, 1 min. Transfer onions to a small bowl. Carefully wipe pan clean. Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry, until cooked through, 4-5 min per side.**

5

While patties cook, halve buns and arrange them on another baking sheet, cut-side up. Sprinkle cheese over bottom buns. Toast in top of oven, until cheese melts and top buns are golden, 4-5 min. (TIP: Keep an eye on your buns so they don't burn!) (NOTE: For 4 ppl, use one of the same baking sheets from the sweet potatoes.)

6

Stir together mayo and remaining mustard in another small bowl. Spread mayo-mustard on toasted top buns. Divide patties between buns. Top with caramelized onions. Serve with sweet potatoes alongside.