Beef Patties in BBQ Gravy
with Roasted Winter Veggie Bulgur
Cooking time
35 minutes
Servings
4
Calories
650 /serving
We love secret sauce on a burger, and now we’re loving secret gravy on ground beef patties. Made with the pan fond, BBQ sauce and ketchup, the tangy-sweet taste is a kid magnet. Plates stays seasonally colourful with roasted squash and beets tossed with bulgur.
We will send you:
- 510g Canadian-raised lean ground beef
- 1 Scallion
- 225g Red beets
- 300g Diced butternut squash
- 60ml Ketchup
- 60ml BBQ sauce
- 240g Bulgur
- 27g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, Cayenne pepper, sunflower oil, citric acid, laurel bay leaf)
Contains: Eggs • Mustard • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
1 Egg
Total Fat
23 g
Saturated Fat
8 g
Sodium
900 mg
Total Carb
74 g
Sugars
17 g
Protein
36 g
Fibre
14 g
Preparation
Roast the beets & squash
- Preheat the oven to 450°F.
- Peel and small-dice the beets.
- On a lined sheet pan, separately toss the beets and squash with a drizzle of oil and S&P.
- Roast, stirring halfway, 15 to 18 min., until tender.
Cook the bulgur
- Meanwhile, in a medium pot, combine the bulgur, 1 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Prepare the patties
- Meanwhile, thinly slice the scallion crosswise.
- In a medium bowl, combine the beef, ¾ of the spices, 1 egg, ½ the scallion and S&P.
- Form into 4 patties.
Cook the patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the BBQ gravy
- In the same pan, heat a drizzle of oil on medium.
- Add the remaining spices and sauté, 30 sec. to 1 min., until a paste forms.
- Add ½ cup water and cook, scraping up any browned bits, 1 to 2 min., until slightly thickened.
- Add the BBQ sauce and ketchup. Cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add ½ cup water until you achieve your desired consistency; season with S&P.
Finish & serve
- To the pot of bulgur, add the beets, squash, remaining scallion and S&P; stir well.
- Divide the bulgur between your plates.
- Top with the patties.
- Spoon the BBQ gravy over. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
