Protein Upgrade | French Onion ORGANIC Beef Patties
with Roasted Veggies
Cooking time
15 minutes
Servings
2/4
Calories
690 /serving
When burgers go keto, proteins score high while carbs stay low. Ample ground beef patties—certified organic, so they’re better for you and the environment—have onions and whole-grain mustard mixed right in. With saucy French-inspired flavours over top, you won’t miss the bun. And with nibbly lengths of roasted veg stead of fries, you won’t miss the fun!
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 300g Multicoloured Nantes carrots
- 6g Chives (or garlic chives)
- 50g Diced onions
- 300g Green beans (or string peas)
- 30ml Vegetable demi-glace
- 15ml Whole-grain mustard
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Milk • Mustard • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
46 g
Saturated Fat
19 g
Sodium
590 mg
Total Carb
30 g
Sugars
14 g
Protein
37 g
Fibre
9 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Remove the stem ends of the green beans.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss the carrots with a drizzle of oil, ½ the spices and S&P.
- Roast, 12 to 14 min., until partially cooked.
- Flip and add the green beans, a drizzle of oil and S&P; toss well.
- Roast, 6 to 8 min., until the vegetables are tender.
Prepare the patties
- Meanwhile, in a large bowl, combine the beef, ½ the onions, ½ the mustard, the remaining spices and S&P.
- Form into 2 patties (double for 4 portions).
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 cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce & coat the patties
- Heat the same pan on medium.
- Add the remaining onions and sauté, 1 to 2 min., until fragrant.
- Add the demi-glace, remaining mustard and ½ cup water (double for 4 portions).
- Cook, scraping up any browned bits, 2 to 3 min., until beginning to thicken.
- Add 2 tbsp butter (double for 4 portions); stir well.
- Return the patties; toss well.
Finish & serve
- Thinly slice the chives.
- Divide the vegetables and patties between your plates.
- Spoon the sauce over the patties.
- Garnish with the chives. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
