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Retro Burgers

Retro Burgers

with Caramelized Onions and Roasted Sweet Potatoes

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Caramelized onions, cheddar cheese, toasty buns and perfectly packed patties; this burger comes together quickly and will make your weeknight dinner a delicious event!

Tags:Quick Prep

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


2 unit

Garlic, cloves

¼ cup

Cheddar Cheese, shredded


2 tbsp


(ContainsMustard/Moutarde, Egg/Oeuf)

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

113 g

Yellow Onion

340 g

Sweet Potato

1 tbsp

Balsamic Vinegar


¼ cup

Panko Breadcrumbs


Not included in your delivery

1 tsp


2.5 tbsp


0.38 tsp


0.31 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1020 kcal
Fat54 g
Saturated Fat15 g
Carbohydrate91 g
Sugar15 g
Dietary Fiber9 g
Protein41 g
Cholesterol100 mg
Sodium1500 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/4-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet. Roast in the middle and bottom of the oven, rotating sheets halfway through.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 20-22 min.


While sweet potatoes roast, peel, then cut onion into 1/4-inch slices. 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, then mince or grate garlic. Combine beef with panko, garlic, half the mustard, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture.) Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).


When onions are done, remove the pan from heat. Stir in vinegar until absorbed, 1 min. Transfer onions to a small bowl. Carefully wipe the pan clean. Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until cooked through, 4-5 min per side.** (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed!)


While patties cook, halve buns. Arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over bottom buns. Toast in the top of the oven until cheese is melted and top buns are golden, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)


Stir together mayo and remaining mustard in another small bowl. Spread mayo-mustard on top buns. Stack bottom buns with patties and caramelized onions. Close with top buns. Divide burgers and sweet potato wedges between plates.