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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Beef Stock Concentrate
Cream Sauce Base
(Contains Milk, Eggs, Soy, Wheat)
Not included in your delivery
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.