French Onion Veggie Burger

This French Onion Veggie Burger is a veggie version of the delicious Avalon Burger from Ted’s Montana Grill. It’s all about the condiments!

French Onion Veggie Burger with Caramelized Onions Served on ArugulaOnion Veggie Burger with Caramelized Onions Served on Arugula

Our challenge this month for Progressive Eats is to make a ‘copycat’ version of a restaurant dish. I followed that guideline but went a step further and took the delicious Avalon Burger I had enjoyed at Ted’s Montana Grill and turned it into something lighter and leaner, this French Onion Veggie Burger.

To be clear I am calling this a Veggie burger but it’s not strictly vegetarian, although that would be easy enough to achieve. I added some bacon to the Caramelized Onions; you can skip those if  you want to eliminate all meat and use a vegetarian cheese to replace the Gruyere if strict enough to avoid rennet.

French Onion Veggie Burger with Caramelized Onions and Bacon

I only recently made my first veggie burger, this Greek Veggie Burger; it was so good that I’m now determined to craft a couple of delicious versions to keep stocked in my freezer and share with friends.

I’m not turning to a vegetarian diet, but I am limiting most red meat and pork from my diet but I’m not steadfast either. If the spirit moves me, and a burger at Ted’s might do it, I’ll have a burger or my favorite Ribeye Steak. I’m reminded of my friend Susan, The Wimpy Vegetarian. She is not so strict that she won’t veer; yeah, that’s my goal too.

French Onion Veggie Burger with Caramelized Onions

The only real change is that I eliminated some of the spices and sun-dried tomatoes from that version and added caramelized onions instead. It was enough to give it a different flavor profile and then the good stuff came on top.

Because the Greek burger turned out so nicely, I stuck to pretty much the same base for this one, only changing up some seasoning. The ingredients include the following; a somewhat long list but also pretty much pantry staples…except maybe my favorite Tri-Color Beans. Seriously get them (but if not, use what you have!).

What you’ll need:

  • 2 tablespoons olive oil, divided
  • 1 large onion, chopped (about 3 cups)
  • 1/2 cup white wine
  • 2 large garlic clove, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 cup tri color beans
  • 1 & 1/2 tsp Worcestershire sauce
  • 3/4 cup breadcrumbs
  • 1 large egg, whisked
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup yellow cornmeal
  • 1/2 cup shredded Gruyère cheese

I melted Gruyere cheese on top and smeared it with my homemade Roasted Garlic Aioli before topping it with my Caramelized Onions in the Instant Pot. If you don’t have an instant pot, no worries, but you will need additional time to get the onions caramelized in a pot on the stove-top so plan ahead for that.

Altogether it is such a great burger you might forget it’s veggie too or even enjoy it more simply because it is!

Progressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Copycat Recipes, and our host is Karen who blogs at Karen’s Kitchen Stories

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious copycat inspired dishes!

CopyCat Recipes

Beverage

Appetizer

Bread

Main Courses

Side Dish

Desserts

PIN IT! ‘French Onion Veggie Burger’

French Onion Veggie Burger with Caramelized Onions Served on Arugula

French Onion Veggie Burger with Caramelized Onions

Yield: 4-6 Burgers

French Onion Veggie Burger

French Onion Veggie Burger with Caramelized Onions

A delicious twist on French Onion, these veggie patties have caramelized onions in them and on them!

Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes

Ingredients

See Notes for Links to Recipe for Garlic Aioli and Caramelized Onions

  • 2 tablespoons olive oil, divided 
  • 1 large onion, chopped (about 3 cups)
  • 1/2 cup white wine
  • 2 large garlic clove, chopped
  • 1 cup tri color beans
  • 1 & 1/2 teaspoon Worcestershire sauce
  • 3/4 cup breadcrumbs
  • 1 large egg, whisked
  • 2 teaspoons fresh thyme leaves
  • 1/2 – 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded Gruyère cheese
  • 1/2 cup yellow cornmeal (to cover before frying)
  • Oil for frying – Olive or Safflower Oil

Instructions

    1. Put cornmeal on a shallow plate, and coat burgers evenly.
    2. Heat 1 tablespoon oil over medium-high heat in a skillet; turn down to medium, and cook onion, stirring occasionally, about 15 minutes or until golden brown.
    3. Add wine and continue cooking til absorbed. Add garlic and thyme, stirring, about 2-3 minutes. Remove from heat, and let cool.
    4. Combine beans, Worcestershire Sauce, breadcrumbs, egg, salt, and pepper in processor and processor til still slightly chunky.
    5. Add the onion mixture and mix with a spoon until well-combined. Form mixture into 6 patties (about 1/2 cup each). Put cornmeal on a shallow plate, and coat burgers evenly.
    6. Heat remaining 1 tablespoon oil in a nonstick skillet over medium heat, and cook burgers about 5 minutes or until golden brown on underside.
    7. Flip burgers, and top with cheese. Cook about 5 minutes more, covered, or until golden brown and cheese is melted. Serve burgers on arugula and top them with the garlic aioli topped with caramelized onions.

Originally posted at Creative Culinary

Caramelized Onions in the Instant Pot

No more hours spent hovering over the stove; use your Instant Pot to speed up the process for making sweet, buttery, Caramelized Onions.

Finished Caramelized Onion made in the Instant Pot

While I know there are some Instant Pot aficionados who are determined to make EVERYTHING in the multi-purpose cooker. Personally I find it works best for me when it can actually make something delicious and save some time and have results that are much like those I would expect if cooking from a standard recipe.

Which is probably why you will never see a cheesecake on these pages that used one of these appliances. I like a crispy, solid crust, not a steamed one, you know?

Still I’m always excited when I do try something new and the results are as stellar as they were with this little venture.

Preparing caramelized onions in an electric pressure cooker (i.e. often the Instant Pot brand), results in the same deliciousness in a fraction of the time it would take to do them on the stove-top.

Of course I realize now this might be dangerous; love, love, love these things. I swear if they are handy I can find a reason every day to use a spoonful or two. Eggs for breakfasts? Check. Sandwich for lunch? Another check? On beef, pork, or chicken for dinner? Check, check, check…I”ll even use them in a salad!

And since I made these I’ve used them in two different recipes I’ll be including on this blog; one a re-creation of a burger I had at Ted’s Montana Grill, another in an easy French Onion Gallette; both absolutely divine.

The first one coming up soon will be this French Onion Veggie Burger with Roasted Garlic Aioli and Caramelized Onions.

I LOVE the burgers at Ted’s Montana Grill and have been craving a great burger…but you know, what with a virus and well, the fact that that I’m trying to almost eliminate red meat from my diet, I devised this most delicious alternative to their Avalon Burger.

Cutting back on the bun and making a plant based burger allowed me some indulgence on the toppings and these two were the perfect choice. Still, I didn’t used to make Caramelized Onions very often, they are easy but time consuming and the slicing. Ugh, hate the slicing.

In order to make the effort worthwhile, I like to make a lot of them, and it takes a good long while to slice two pounds of onions and to cook them long enough to melt into something sweet and delicious.

Slicing Onions with a Small Kitchen Slicer

First I used the other tool I wish I had bought 40 years ago, this small kitchen size slicer. It makes such easy work of the one part of the job I have always hated…slicing those onions! I sort of bought this on a whim, and with some encouragement from a friend, and I’ve never regretted it.

If I never used it for anything but onions it would be worth it, but I use it for so much more. Zucchini, cucumber, meatloaf, apples, oranges…I use it all the time. I had planned to store it but instead moved other kitchen items into cabinets, this baby is out all the time!

Of course the real brainiac moment was when I thought…why not the Instant Pot

Sliced Onions and Butter in the Instant Pot

This is almost too easy. The sliced onions are combined with butter, salt, and pepper, and pressure cooked on High for 5 minutes.

To clarify…that doesn’t mean it takes 5 minutes though; the unit has to reach high pressure which can take from 10-15 minutes for these onions. But still, I normally saute them on the stovetop for 2+ hours!

Caramelized Onions After Cooking in the Instant Pot.

After the five minutes of cooking at High Pressure, the pressure valve is released to let out steam and the cooking stops; for the quick version, it’s just a couple of minutes of final sauteing and you’re done and they can be used at this point…but I like to add some additional steps.

Final Step of Caramelized Onions in the Instant Pot 

I’ve made a delicious French Onion Soup for ages, literally decades. The original recipe came from a local department store cafe in my hometown of St. Louis. It’s always delicious and seriously you can make it using these onions and be very happy.

But I did discover an additional step when I last made French Onion Soup that I think is worth a bit more time. I call it the Ultimate French Onion Soup and the biggest different is a tip I got from Cook’s Illustrated.

After the onions have been sautéed for a few minutes and turn a nice golden brown color, I add a quarter cup of water to them, cook it down until the water evaporates and a crust forms on the pan, then do that a second time being sure to scrap the bottom.

The final step and the one that makes the biggest difference is to add a half cup of sherry and continue sauteing until the liquid has evaporated.

This can take from 15-20 additional minutes so in crunch time, it’s not required…but if you want a deeper, richer flavor…try it sometime; they are amazing!

Fun fact too…you can freeze caramelized onions. I did and the other day I defrosted some and made this delicious French Onion Galette.

While I will often make a pie crust from scratch, this baby was in the oven only minutes after I was inspired with the help of a Pillsbury Crust and my already made onions. I’ll share this recipe soon too…great for an appetizer, or a light meal if combined with a salad. Either way…indescribably yummy!

French Onion Gallette

When I’m asked what I think is the best reason for an Instant Pot, I’ll often cite that I use it regularly as a rice cooker, it makes beautiful hard boiled eggs, it’s the only way I make pulled pork, and now…I can share that it makes the easiest and quickest Caramelized Onions. Those reasons alone are enough for me!

PIN IT! ‘Caramelized Onions Made in the Instant Pot’

Finished Caramelized Onion made in the Instant Pot

Finished Caramelized Onion made in the Instant Pot Served with a Veggie Burger

Yield: 2.5 cups

Caramelized Onions Made in the Instant Pot

Finished Caramelized Onion made in the Instant Pot

Use your instant pot to make homemade caramelized onions in a fraction of the time normally required with stovetop preparation.

Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes

Ingredients

  • 2 pounds yellow onions, sliced 1/2-inch-thick (8 cups)
  • 2 tablespoons butter, cut into small pieces
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup dry white wine; I used a Chardonnary

Instructions

    1. Add onions, butter, salt, and pepper to the container of an Instant Pot or other multi-use pressure cooker and stir to combine.
    2. Secure the lid and adjust vent to seal. Cook on high “Pressure Cook” setting for 5 minutes. Once cycle is complete, immediately release pressure. Carefully remove lid.
    3. Cook over high “Saute” setting, stirring constantly, until onions are deeply golden and caramelized, 3 to 5 minutes.
    4. Add white wine and cook down again until wine is evaporated.
    5. Remove from heat and store in an airtight container in the refrigerator for up to 1 week.

Nutrition Information:

Yield: 8

Serving Size: 1

Amount Per Serving:

Calories: 100Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 556mgCarbohydrates: 12gFiber: 2gSugar: 6gProtein: 2g

The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.

Originally posted at Creative Culinary

Caramelized Onions in the Instant Pot

No more hours spent hovering over the stove; use a pressure cooker to speed up the process for making sweet, buttery, Caramelized Onions in the Instant Pot.

Finished Caramelized Onion made in the Instant Pot

While I know there are some Instant Pot aficionados who are determined to make EVERYTHING in the multi-purpose cooker. Personally I find it works best for me when it can actually make something delicious and save some time and have results that are much like those I would expect if cooking from a standard recipe, like these Caramelized Onions.

Which is probably why you will never see a cheesecake on these pages that used one of these appliances. I like a crispy, solid crust, not a steamed one, you know?

Still I’m always excited when I do try something new and the results are as stellar as they were with this little venture.

Preparing caramelized onions in an electric pressure cooker (i.e. often the Instant Pot brand), results in the same deliciousness in a fraction of the time it would take to do them on the stove-top.

Of course I realize now this might be dangerous; love, love, love these things. I swear if they are handy I can find a reason every day to use a spoonful or two. Eggs for breakfasts? Check. Sandwich for lunch? Another check? On beef, pork, or chicken for dinner? Check, check, check…I”ll even use them in a salad!

And since I made these I’ve used them in two different recipes I’ll be including on this blog; one a re-creation of a burger I had at Ted’s Montana Grill, another in an easy French Onion Gallette; both absolutely divine.

The first one coming up soon will be this French Onion Veggie Burger with Roasted Garlic Aioli and Caramelized Onions.

I LOVE the burgers at Ted’s Montana Grill and have been craving a great burger…but you know, what with a virus and well, the fact that that I’m trying to almost eliminate red meat from my diet, I devised this most delicious alternative to their Avalon Burger.

Cutting back on the bun and making a plant based burger allowed me some indulgence on the toppings and these two were the perfect choice. Still, I didn’t used to make Caramelized Onions very often, they are easy but time consuming and the slicing. Ugh, hate the slicing.

In order to make the effort worthwhile, I like to make a lot of them, and it takes a good long while to slice two pounds of onions and to cook them long enough to melt into something sweet and delicious.

Slicing Onions with a Small Kitchen Slicer

First I used the other tool I wish I had bought 40 years ago, this small kitchen size slicer. It makes such easy work of the one part of the job I have always hated…slicing those onions! I sort of bought this on a whim, and with some encouragement from a friend, and I’ve never regretted it.

If I never used it for anything but onions it would be worth it, but I use it for so much more. Zucchini, cucumber, meatloaf, apples, oranges…I use it all the time. I had planned to store it but instead moved other kitchen items into cabinets, this baby is out all the time!

Of course the real brainiac moment was when I thought…why not the Instant Pot

Sliced Onions and Butter in the Instant Pot

This is almost too easy. The sliced onions are combined with butter, salt, and pepper, and pressure cooked on High for 5 minutes.

To clarify…that doesn’t mean it takes 5 minutes though; the unit has to reach high pressure which can take from 10-15 minutes for these onions. But still, I normally saute them on the stovetop for 2+ hours!

Caramelized Onions After Cooking in the Instant Pot.

After the five minutes of cooking at High Pressure, the pressure valve is released to let out steam and the cooking stops; for the quick version, it’s just a couple of minutes of final sauteing and you’re done and they can be used at this point…but I like to add some additional steps.

Final Step of Caramelized Onions in the Instant Pot 

I’ve made a delicious French Onion Soup for ages, literally decades. The original recipe came from a local department store cafe in my hometown of St. Louis. It’s always delicious and seriously you can make it using these onions and be very happy.

But I did discover an additional step when I last made French Onion Soup that I think is worth a bit more time. I call it the Ultimate French Onion Soup and the biggest different is a tip I got from Cook’s Illustrated.

After the onions have been sautéed for a few minutes and turn a nice golden brown color, I add a quarter cup of water to them, cook it down until the water evaporates and a crust forms on the pan, then do that a second time being sure to scrap the bottom.

The final step and the one that makes the biggest difference is to add a half cup of sherry and continue sauteing until the liquid has evaporated.

This can take from 15-20 additional minutes so in crunch time, it’s not required…but if you want a deeper, richer flavor…try it sometime; they are amazing!

Fun fact too…you can freeze caramelized onions. I did and the other day I defrosted some and made this delicious French Onion Galette.

While I will often make a pie crust from scratch, this baby was in the oven only minutes after I was inspired with the help of a Pillsbury Crust and my already made onions. I’ll share this recipe soon too…great for an appetizer, or a light meal if combined with a salad. Either way…indescribably yummy!

French Onion Gallette

When I’m asked what I think is the best reason for an Instant Pot, I’ll often cite that I use it regularly as a rice cooker, it makes beautiful hard boiled eggs, it’s the only way I make pulled pork, and now…I can share that it makes the easiest and quickest Caramelized Onions. Those reasons alone are enough for me!

PIN IT! ‘Caramelized Onions Made in the Instant Pot’

Finished Caramelized Onion made in the Instant Pot

Finished Caramelized Onion made in the Instant Pot Served with a Veggie Burger

Yield: 2.5 Cups

Caramelized Onions in the Instant Pot

Caramelized Onions in a White Serving Bowl

Use your instant pot to make homemade caramelized onions in a fraction of the time normally required with stovetop preparation.

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes

Ingredients

  • 2 pounds yellow onions, sliced 1/2-inch-thick (8 cups)
  • 2 tablespoons butter, cut into small pieces
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup dry white wine; I used a Chardonnay

Instructions

  1. Add onions, butter, salt, and pepper to the container of an Instant Pot or other multi-use pressure cooker and stir to combine.
  2. Secure the lid and adjust vent to seal. Cook on high “Pressure Cook” setting for 5 minutes. Once cycle is complete, immediately release pressure. Carefully remove lid.
  3. Cook over high “Saute” setting, stirring constantly, until onions are deeply golden and caramelized, 3 to 5 minutes.
  4. Add white wine and cook down again until wine is evaporated.
  5. Remove from heat and store in an airtight container in the refrigerator for up to 1 week.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:

Calories: 115Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 557mgCarbohydrates: 13gFiber: 2gSugar: 6gProtein: 2g

The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.

Originally posted at Creative Culinary