Rustic Beef Burgers
with Caramelized Onions and Potato Wedges- Mustard
- Milk
- Egg
- Sulphites
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Barley
- Soy
- Crustaceans
- Wheat
- Milk
- Sesame
- Sulphites
- Egg
- Gluten
- Fish
- May contain traces of allergens
- Mustard
- Tree nuts
- Peanuts
- Triticale
Ingredients: Russet potato • Ground beef • Yellow onion • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Garlic • Garlic salt (salt, garlic powder, silicon dioxide) • .
Ingredients
250 g
Ground Beef
2 unit(s)
Russet Potato
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
2 unit(s)
Garlic, cloves
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May be present: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
28 g
Spring Mix
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
113 g
Onion, sliced
2 unit(s)
Brioche Bun
(Contains: Wheat, Egg, Milk May be present: Sulphites, Sesame, Soy)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
2.5 tbsp
Oil*
1 tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper. Toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until golden and tender. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook for 3-4 min, stirring occasionally, until slightly softened.
- Add vinegar, 1 tsp (2 tsp) sugar and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cover and cook for 5-7 min, stirring occasionally, until liquid is absorbed and onions are dark golden.
- Transfer onions to a small bowl.
- Carefully wipe out the pan.
- Meanwhile, peel, then mince or grate garlic.
- In a medium bowl, combine beef, breadcrumbs, garlic, and half the mustard. Season with remaining garlic salt and pepper. (TIP: If you prefer more tender patties, add an egg to the mixture.)
- Form mixture into 2 (4) 4-inch-wide patties.
- Heat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.)
- Pan-fry for 4-5 min per side, until cooked through.**
- Meanwhile, halve buns.
- On an unlined baking sheet, arrange buns, cut-side up. Sprinkle cheese over bottom buns.
- Toast in the top of the oven for 2-3 min, until cheese is melted and top buns are golden. (TIP: Keep an eye on them so they don't burn.)
- In another small bowl, combine mayo and remaining mustard.
- Spread mayo-mustard on top buns. Stack spring mix, patties and caramelized onions on bottom buns. Close with top buns.
- Divide burgers and potato wedges between plates.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Burgers are well-received and satisfying; some found the seasoning on the salty side, so consider reducing added garlic salt to taste.
- Ease of prep: This is a straightforward weeknight meal that comes together without much fuss.
- Suggestions: Add an egg to the patty mixture for a more tender result, and use garlic powder in place of fresh garlic if you have a sensitivity.
- Portions: The recipe works well for two, but may feel a little light for a hungry group of four.
