Veggie Burgers and Caramelized Onions
with Beyond Meat® and Sweet Potato Wedges
Picture this flavour punch: garlicky aioli slathered on a perfectly toasted bun topped with a meatless burger enveloped in melty cheese and given a final touch of sweet balsamic caramelized onions. A side salad and sweet potato wedges balance out this weeknight dinner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Beyond Meat®
2 unit
Brioche Bun
(Contains Gluten, Egg, Milk)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
113 g
Red Onion
340 g
Sweet Potato
56 g
Arugula and Spinach Mix
2 tbsp
Balsamic Glaze
(Contains Sulphites)
1.5 tsp
Dijon Mustard
(Contains Mustard)
3 g
Garlic
113 g
Baby Heirloom Tomatoes
Not included in your delivery
3.5 tbsp
Oil*
⅔ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut sweet potatoes into 1/2-inch thick 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 combine. Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-24 min.
While the sweet potatoes roast, peel, then mince or grate the garlic. Peel, then cut the onion into 1/4-inch slices. Halve the tomatoes. Halve the buns, then arrange them cut-side up on one side of another baking sheet.
Heat a medium non-stick pan over medium-high heat. Add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until onions are soft and golden, 4-5 min. Reduce heat to medium-low, then stir in half the balsamic glaze and season with salt. Cook, stirring occasionally, until onions are dark-golden brown, 10-12 min. Remove from heat.
While the onions cook, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Cook, until golden-brown, 3-4 min per side.** Transfer patties to the other side of the baking sheet with the buns. Sprinkle the cheese on top of the patties. Toast in the top of the oven until cheese is melted and buns are toasted, 2-3 min.
While the patties and buns toast, add mayo, garlic and Dijon to a small bowl. Season with salt, then stir to combine. (NOTE: This is your aioli.) Add remaining balsamic glaze and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt, then whisk to combine. (NOTE: This is your vinaigrette.)
Add arugula and spinach mix and tomatoes to bowl with vinaigrette, then toss to combine. Divide salad between plates. Spread some aioli on bottom buns, then top with patties, caramelized onions and top buns. Serve sweet potato wedges alongside with any remaining aioli, for dipping.
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