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Retro Veggie Burger

Retro Veggie Burger

with Beyond Meat® and Caramelized Onions

Custom recipe
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Our dinnertime creation is the Retro Burger. Caramelized onions, cheddar cheese, flavourful buns and veggie patties. This burger comes together quickly and will make your weeknights delicious!

Allergens:Mustard/MoutardeMilk/LaitEgg/OeufSoy/SojaWheat/BléSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Beyond Meat®

2 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

6 g

Garlic

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

2 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Egg/Oeuf)

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

113 g

Yellow Onion

340 g

Sweet Potato

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

Not included in your delivery

1 tsp

Sugar*

2.5 tbsp

Oil*

¾ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1040 kcal
Fat59 g
Saturated Fat15 g
Carbohydrate98 g
Sugar15 g
Dietary Fiber11 g
Protein36 g
Cholesterol25 mg
Sodium1930 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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 (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until golden-brown, 20-22 min.

2

While sweet potatoes roast, halve, peel, then thinly slice onion. Peel, then mince or grate garlic. 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.

3

When onions are done, remove pan from heat. Stir in garlic and vinegar until vinegar is absorbed, 1 min. Transfer onions to a small bowl. Carefully wipe 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. (TIP: Don't overcrowd the pan; cook the patties in two batches if needed!)

4

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

5

Stir together mayo and mustard in another small bowl. Spread some mayo-mustard on toasted top buns. Divide patties between buns. Top with caramelized onions. Serve with roasted sweet potato wedges alongside and any remaining mayo-mustard for dipping.