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French Onion Burgers
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French Onion Burgers

French Onion Burgers

with Béchamel Sauce and Kale Chips

This is the story of when hamburgers met French onion soup. At first, their pairing seemed unlikely. How could two iconic dishes with big personalities possibly get along? But when they set aside their differences and agreed to meet, the results were pure harmony. Beefy patties, sweet onions, a creamy sauce, and cheese—oh, the bliss! And things only got more interesting when their friend kale chips came along and joined in on this tasty affair.

Allergens:
Milk
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

4 ounce

Kale

¼ ounce

Thyme

1 unit

Beef Stock Concentrate

½ cup

Gruyère Cheese

(Contains Milk)

1 tablespoon

Flour

(Contains Wheat)

½ cup

Milk

(Contains Milk)

0.13 teaspoon

Nutmeg

10 ounce

Ground Beef

2 unit

Brioche Buns

(Contains Wheat)

Not included in your delivery

1 tablespoon

Olive Oil

1 teaspoon

Sugar

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)3640 kJ
Calories870 kcal
Fat51 g
Saturated Fat23 g
Carbohydrate56 g
Sugar13 g
Dietary Fiber5 g
Protein44 g
Cholesterol175 mg
Sodium1250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Large Pan
Grater
Small pot

Instructions

Prep and Bake Kale
1

Wash and dry all produce. Preheat oven to 350 degrees. Halve, peel, and thinly slice onion. Remove stems and large ribs from kale, then tear leaves into bite-sized pieces. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Bake in oven until crisp, 10-12 minutes. TIP: Keep an eye on these—they can burn quickly.

Caramelize Onion
2

Heat a drizzle of olive oil in a large pan over medium heat. Add onion and thyme sprigs. Cook, tossing, until soft and browned, 7-8 minutes. Stir in stock concentrate, 1 tsp sugar, and ¼ cup water. Simmer until onion is jammy, 2-3 minutes. Remove and discard thyme sprigs. Remove onion from pan and set aside. Wipe out pan.

Make Béchamel
3

Meanwhile, grate cheese on large holes of a grater. Melt 1 TBSP butter in a small pot over medium heat. Add flour and stir until lightly toasted, about 1 minute. Slowly whisk in ½ cup milk (we sent more), then simmer until thickened, 1-2 minutes. Season with a pinch of nutmeg (we sent more than needed), salt, and pepper. Set aside off heat.

Make Burgers
4

Shape beef into two evenly sized patties (they should be slightly larger than the buns). Season all over with salt and pepper. Heat a drizzle of oil in pan used for onion over medium-high heat. Add burgers and cook until just shy of desired doneness, 3-5 minutes per side. Sprinkle cheese on top of each burger, cover pan, and cook until cheese melts, 1-2 minutes.

Toast Buns
5

While burgers cook, split buns half and place on a baking sheet. Toast in oven until golden, 2-3 minutes.

Assemble and Serve
6

Spread béchamel onto buns, then fill with burgers and onion. Serve with kale chips to the side.