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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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

2 tbsp

Whole Grain Mustard


6 g


50 g


¼ cup

Cheddar Cheese, shredded


2 tbsp


(ContainsMustard, Egg, Sulphites)

2 unit

Artisan Bun


113 g

Red Onion, sliced

340 g

Sweet Potato

1 tbsp



1 tbsp

Balsamic Vinegar


Not included in your delivery

1 tsp


2.5 tbsp


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
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.
Utensilsarrow down iconarrow down icon
Garlic Press
Box Grater
Medium Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.**


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.)


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.