Retro Burger
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Retro Burger

Retro Burger

with Caramelized Onions and Roasted Sweet Potatoes

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
Milk
Egg
Sulphites
Wheat

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

250 g

Ground Beef

2 tbsp

Whole Grain Mustard

(Contains Mustard)

6 g

Garlic

50 g

Shallot

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

2 tbsp

Mayonnaise

(Contains Egg, Sulphites, Mustard)

2 unit

Artisan Bun

(Contains Wheat)

113 g

Red Onion, sliced

340 g

Sweet Potato

1 tbsp

Cornstarch

(Contains Sulphites)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

Not included in your delivery

1 tsp

Sugar*

2.5 tbsp

Oil*

¾ tsp

Salt and Pepper*

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Nutrition Values

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.

Utensils

Garlic Press
Box Grater
Medium Bowl
Baking Sheet

Instructions

ROAST SWEET POTATOES
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.

START ONIONS
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.

MAKE PATTIES
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.

FINISH ONIONS & COOK PATTIES
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.**

TOAST BUNS
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.)

FINISH AND SERVE
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.