Solo: Caramelised Onion Burger

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Solo: Caramelised Onion Burger

A rosemary beef patty topped with garlic mustard mayo & slow cooked caramalised red onion. Served with sweet potato fries on the side.

Ingredients to serve 1

  • 1 x sweet potato
  • ½ x red onion – peel & slice thinly
  • 1½ tbsp x mayonnaise
  • ¼ clove x garlic – peel, grate finely & chop
  • ½ tsp x wholegrain mustard
  • 100g x beef mince
  • 2g x fresh rosemary – chop leaves finely
  • 1 x tomato – dice (1cm)
  • 20g x baby spinach
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Sweet potato chips: Cut off the ends, then cut into 1cm slices lengthways and cut those slices into 1cm chips. Place on a tin foil lined baking tray. Drizzle with olive oil, season with salt and pepper, mix and then spread in a single layer. Roast for 25 minutes, until golden and cooked.

Step 3

Caramelised onion: Place a pan on low-medium heat with a generous knob of butter. When the butter has melted, add the onion with a pinch of salt. Cook for 20 minutes, stirring every now and then, until soft and slightly sweet.

Step 4

Mayo sauce: Mix together the mayonnaise, garlic and wholegrain mustard. Set aside.

Step 5

Patty: Mix together the beef mince and fresh rosemary (use half the quantity of rosemary), season generously with salt and pepper and shape into a patty. Add a drizzle of olive oil to a pan on medium-high heat. When hot, add the patty (it should sizzle when it hits the pan) and cook for 4-6 minutes per side until cooked to your preference.

Step 6

Serve the patty topped with the mayo sauce and caramelised onion. Mix together the tomatoes and baby spinach and serve on the side with the sweet potato chips.