Our Plans
Veggie Burgers and Caramelized Onions
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Veggie Burgers and Caramelized Onions

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. Balsamic caramelized onions give a final touch, while a side salad and sweet potato wedges balance out this weeknight dinner.

Tags:
Veggie
Quick
Allergens:
Egg
Wheat
Milk
Mustard
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit

Beyond Meat®

2 unit

Brioche Bun

(Contains Egg, Wheat)

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*

sideBannerName

Nutrition Values

Calories1300 kcal
Fat86 g
Saturated Fat23 g
Carbohydrate99 g
Sugar26 g
Dietary Fiber12 g
Protein50 g
Cholesterol65 mg
Sodium2120 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Medium Non-Stick Pan
Large Non-Stick Pan
Large Bowl
Whisk
Small Bowl

Instructions

Roast sweet potato wedges
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-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. Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-24 min.

Prep
2

While sweet potato wedges roast, peel, then mince or grate the garlic. Peel, then cut onion into 1/4-inch slices. Halve tomatoes. Halve buns, then arrange them on one side of another baking sheet, cut-side up.

Caramelize onions
3

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.

Bake Beyond Meat® patties and toast buns
4

While onions cook, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then Beyond Meat® patties. Cook until golden-brown, 3-4 min per side. Transfer patties to the other side of the baking sheet with buns. Sprinkle cheese over patties. Bake in the top of the oven until cheese melts and buns are golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)

Make salad
5

While patties and buns bake, add remaining balsamic glaze and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt, then whisk to combine. Add arugula and spinach mix and tomatoes, then toss to combine.

Finish and serve
6

Add mayo, garlic and Dijon to a small bowl. Season with salt and pepper, then stir to combine. Spread some aioli on bottom buns, then top with patties, caramelized onions and top buns. Divide sandwiches, salad and sweet potato wedges between plates. Serve any remaining aioli on the side, for dipping.