France's Cheesy French Onion Burger
with French Fries and Baby Leaf Salad
"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.
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.
Ingredients
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
Utensils
Cooking Instructions and Tips
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.
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.
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.
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.
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.
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!
