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 add a delicious 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.
Ingredients
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)
1 unit
Garlic, cloves
113 g
Baby Tomatoes
Not included in your delivery
3.5 tbsp
Oil*
¼ tsp
Salt*
0.13 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 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 garlic. Peel, then cut onion into 1/4-inch slices. Halve tomatoes. Halve buns, then arrange them on one side of an unlined 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 the pan 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 buns 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 stack patties and caramelized onions on top. Close with top buns. Divide burgers, salad and sweet potato wedges between plates. Serve remaining aioli on the side for dipping.
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