Veggie Burgers and Caramelized Onions

Veggie Burgers and Caramelized Onions

with Beyond Meat® and Sweet Potato Wedges

Beyond Meat®
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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.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Beyond Meat®

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)

½ cup

Aged White Cheddar Cheese, shredded


4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

113 g

Red Onion

340 g

Sweet Potato

56 g

Arugula and Spinach Mix

2 tbsp

Balsamic Glaze


1.5 tsp

Dijon Mustard


3 g


113 g

Baby Heirloom Tomatoes

Not included in your delivery

3.5 tbsp


⅔ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5230 kJ
Calories1250 kcal
Fat83 g
Saturated Fat21 g
Carbohydrate955 g
Sugar24 g
Dietary Fiber12 g
Protein38 g
Cholesterol40 mg
Sodium3310 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Non-Stick Pan
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 1/2-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.