Pumpkin and carrot mini burger with caramelised onions and béchamel sauce
PUMPKIN AND CARROT MINI BURGER WITH CARAMELISED ONIONS AND BÉCHAMEL SAUCE
2
Persons
25
Minutes
easy
Difficulty
main course
Type
Ingredients
1 pack of Mini burgers with pumpkin and carrots
2 golden onions
40 g butter or plant based margarine
2 tablespoons sugar
Béchamel or plant-based béchamel to taste
A few sprigs of thyme
Salt and pepper to taste
METHOD
Peel the onions and cut them in half.
Melt the butter or margarine in a non-stick pan and add the onions with the cut side down.
Lower the flame to low, cover the pan and cook the onions for about 15 minutes, turning them halfway through cooking. If they tend to stick, add a few tablespoons of water.
Sprinkle the onions with sugar, turn them over again and let them caramelise gently for another 8-10 minutes until tender when pricked at the heart with a fork.
Cook the mini burgers as indicated on the package.
Combine a mini burger with each half onion and serve them topped with the hot béchamel sauce, one turn of the pepper mill and a few thyme leaves.
