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France's Cheesy French Onion Burger
France's Cheesy French Onion Burger

France's Cheesy French Onion Burger

with French Fries and Baby Leaf Salad

Lily Stevens
Lily StevensPublished on December 19, 2023

"Allez les Bleus!" Show your support this Six Nations with burgers inspired by each team's homeland! An homage to French bistros, this Cheesy French Onion Burger is best served pitch-side with French fries and a baby leaf salad.

Tags:
Family Friendly
New
Allergens:
Cereals containing gluten
Mustard
Sulphites
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove**

10 grams

Breadcrumbs

(Contains: Cereals containing gluten)

17 grams

Wholegrain Mustard

(Contains: Mustard)

240 grams

British Beef Mince

1 unit(s)

Onion

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

40 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Sliced Burger Buns

(Contains: Cereals containing gluten)

20 grams

Baby Leaf Mix

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

20 grams

Butter

1 tsp

Sugar for the Onions

¼ tsp

Sugar for the Dressing

½ tbsp

Olive Oil for the Dressing

4 tbsp

Mayonnaise

Nutritional information

Energy (kJ)4677 kJ
Energy (kcal)1118 kcal
Fat62.6 g
of which saturates20.8 g
Carbohydrate97.4 g
of which sugars16.9 g
Protein44.5 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Garlic Press
Pan
Grater
Small Bowl

Cooking Instructions and Tips

Eyes on the Fries
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Make your Burgers
2

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, breadcrumbs, half the mustard and the salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands. 

Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

Time to Bake
3

Pop the burgers onto a large baking tray. Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, halve, peel and thinly slice the onion.

Caramelise the Onion
4

Pop a large frying pan on medium heat and melt in the butter (see pantry for amount).

Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. Add the sugar for the onions (see pantry for amount) and half the cider vinegar. Cook until caramelised, 1-2 mins more.

Meanwhile, in a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) and the remaining cider vinegar. Season with salt and pepper, then set your dressing aside.

Grate the cheese.

Cheese Please
5

Once the burgers are cooked, carefully place the cheese on top of them and pop back into the oven until the cheese has melted, 2-3 mins.

At the same time, pop the buns into the oven to warm through, 2-3 mins.

In a small bowl, mix the remaining mustard with the mayo (see pantry for amount).

Just before everything's ready, toss the baby leaves in the dressing.

Assemble and Serve
6

When everything's ready, spread the mustard mayo over the bun bases.
Top the bases with a cheesy burger and the caramelised onion, then sandwich shut with the bun lids.

Serve the fries and baby leaf salad alongside.

Enjoy!

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