Retro Veggie Burger

Retro Veggie Burger

with Beyond Meat® and Caramelized Onions

Custom recipe
Read more

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!


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

2 unit

Beyond Meat®

2 tbsp

Whole Grain Mustard


6 g


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


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
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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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.


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.


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!)


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!)


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.