HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVeggie Burgers And Caramelized Onions
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. Balsamic caramelized onions give a final touch, while 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)

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
Calories1300 kcal
Fat86 g
Saturated Fat23 g
Carbohydrate99 g
Sugar26 g
Dietary Fiber12 g
Protein50 g
Cholesterol65 mg
Sodium2120 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Non-Stick Pan
Large Non-Stick Pan
Large Bowl
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 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.


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.


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 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!)


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.


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.