Bacony French Onion Soup Burgers
with Potato Wedges & a Garden Salad
Meet French onion soup—burger-fied! Yep, our chefs went and transformed everyone’s favorite cheese-topped soup into a bodacious burger. The two were basically meant to join forces, but in typical fashion, those chef-innovators went and took it to a whole new level. Think juicy all-beef patties topped with rich, thyme-flecked caramelized onions, crispy bacon, and a luscious cheese sauce. On the side, there’s lemony greens and crispy potato wedges (because it is still a burger after all). Bon appetit!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Yellow Onion
¼ ounce
Thyme
1 unit
Roma Tomato
1 unit
Lemon
2 unit
Beef Stock Concentrate
1 tablespoon
Fry Seasoning
4 ounce
Bacon
4 ounce
Cream Sauce Base
(Contains Milk)
½ cup
Mozzarella Cheese
(Contains Milk)
10 ounce
Ground Beef
2 unit
Brioche Buns
(Contains Wheat)
2 ounce
Mixed Greens
Not included in your delivery
2 tablespoon
Olive Oil
1 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
1 tablespoon
Sugar
Nutrition Values
Utensils
Instructions
Adjust rack to top and bottom positions and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and very thinly slice onion. Pick 1 tsp thyme leaves (2 tsp for 4 servings) from stems; reserve remaining sprigs for step 2. Cut tomato into 8 wedges (16 for 4). Halve lemon.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and thyme sprigs; cook, stirring occasionally, until browned and softened, 10-15 minutes. (TIP: Lower heat and add a splash of water if onion starts to burn.) Discard sprigs; add half the stock concentrates (you’ll use the rest later), 1 TBSP sugar, and 1 TBSP butter (2 TBSP of each for 4). Season with salt and pepper. Turn off heat. Transfer to a small bowl; cover to keep warm.
Meanwhile, toss potatoes on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. Roast on top rack, flipping halfway through, until golden brown and tender, 20-25 minutes. Line a second baking sheet with foil; place bacon on sheet. Roast on bottom rack until crispy, 12-15 minutes. Transfer to a paper-towel-lined plate.
Cut top off carton of cream sauce to open fully; pour contents into a medium microwave-safe bowl. Using a spoon or spatula, scrape any remaining sauce from carton into bowl. Add remaining stock concentrates; stir to combine. Microwave until steaming, 1 minute. Whisk in mozzarella and thyme leaves until smooth and slightly thickened. Microwave another 30 seconds, then stir again.
In a second medium bowl, combine beef and remaining Fry Seasoning. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season all over with salt and pepper. Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. Halve buns; toast until golden.
In a large bowl, toss mixed greens and tomato with a large drizzle of olive oil and lemon juice to taste. Season with salt and pepper. Microwave sauce again until warmed, 30 seconds; whisk in 1 TBSP butter (2 TBSP for 4). Fill buns with patties, caramelized onion, bacon, and some sauce. Serve with salad, potato wedges, and remaining sauce for dipping on the side.
