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Retro Burger with Caramelized Onions

Retro Burger with Caramelized Onions

and Creamy Potato Salad

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BURGER SEASON is still in full swing! There is something special about enjoying a classic burger on a weeknight. Our creation for dinner tonight, is a Retro Burger. Caramelized onions, cheddar, buttery buns and perfectly packed patties. Enjoy dinner on a beautiful Summer night and each bite of this burger!

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 Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Beef

4 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

20 g

Garlic

50 g

Shallot

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

4 tbsp

Mayonnaise

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

4 unit

Burger Bun

(ContainsMilk/Lait, Egg/Oeuf, Wheat/Blé)

227 g

Red Onion, sliced

680 g

Red Potato

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

3 tsp

Sugar*

1.5 tbsp

Oil*

1

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories824 kcal
Fat42 g
Saturated Fat13 g
Carbohydrate72 g
Sugar7 g
Dietary Fiber6 g
Protein34 g
Cholesterol94 mg
Sodium1025 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Garlic Press
Grater
Medium Bowl
Small Bowl
Paper Towel
Whisk
Strainer
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 450°F (to toast the buns). The thumbprint technique in Step 2, helps the patties keep their shape when cooking!

Wash and dry all produce.* Cut the potatoes into 1-inch cubes. In a medium pot, combine the potatoes with 6 cups water and 1 tsp salt to cover. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min.

2

Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then the onions. Cook until slightly softened, 3-4 min. Add 2 tsp sugar and season with salt. Cook, stirring occasionally, until the onions are dark golden-brown, 7-8 min. Meanwhile, mince or grate the garlic. Grate the shallot.

3

In a medium bowl, combine the beef, garlic, shallot, cornstarch, 2 tbsp mustard and 1 tsp salt. Season with pepper. Form mixture into four 4-inch wide burger patties. Lightly press a thumb print into each patty. (NOTE: Don't push all the way through!)

4

When onions are done, add the vinegar to the pan and stir together, until absorbed, 1 min. Remove pan from heat and transfer onions to a small bowl. Carefully wipe pan clean. Heat same pan over medium-high heat. When pan is hot, add 1/2 tbsp oil, then burgers. Pan-fry until cooked through, 4-5 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)

5

Meanwhile, split buns in half and arrange them on a baking sheet, cut-side up. Sprinkle cheese over bottom buns. Toast buns in the middle of the oven, until cheese melts and top buns are golden, 2-3 min. In another medium bowl, whisk together 3 tbsp mayo and 1 tsp sugar. Season with salt and pepper. When the potatoes are tender, drain and add them to the medium bowl with the mayo dressing.

6

In another small bowl, stir together remaining mayo and remaining mustard. Spread mayo-mustard on the top toasted buns, then divide burgers between buns. Top with caramelized onions. Serve with the creamy potato salad.