Protein Upgrade | Seared ORGANIC Beef Patties with Dijon-Onion Sauce
over Hash-Style Vegetables
Cooking time
20 minutes
Servings
2/4
Calories
620 /serving
Take one look at these beautifully browned bundles as they’re searing on the stovetop, and you’ll be licking your lips. The mix of ground beef—certified organic, so it’s better for you and the environment—, Dijon, garlic and peppery spices promises full-bodied flavour. Even more so when you lavish them with a sauce made from onions, garlic and a touch more sharp mustard, finished with butter for gloss. Go full-on keto comfort food, and serve with a hash of meaty portobello mushrooms, sweet pepper and kale.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 15ml Minced garlic
- 120g Chopped kale
- 50g Diced onions
- 2 Portobello mushrooms
- 1 Sweet pepper
- 15ml Dijon mustard
- 30ml Vegetable demi-glace
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Mustard, Sulphites
You will need:
2 Large pans
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Small pan
Total Fat
43 g
Saturated Fat
15 g
Sodium
820 mg
Total Carb
22 g
Sugars
10 g
Protein
39 g
Fibre
5 g
Preparation
Prepare the patties
In a large bowl, combine the beef, ½ the garlic, ½ the mustard, ⅔ of the spices and S&P. Form into 4 small 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 and keep warm. Reserve the pan.
Mise en place
Meanwhile, remove the stems from the mushrooms; medium-dice. Core and medium-dice the sweet pepper.
Make the hash
In a second large pan, heat a drizzle of oil on medium. Add ½ the onions and sauté, 1 to 2 min., until fragrant. Add the mushrooms, sweet pepper, remaining spices and S&P. Sauté, 3 to 4 min., until the mushrooms begin to brown and the sweet pepper begins to soften. Add the kale and sauté, 2 to 3 min., until wilted.
Make the sauce
Meanwhile, in the reserved pan, heat a drizzle of oil on medium. Add the remaining garlic and onions. Sauté, 1 to 2 min., until fragrant. Add the demi-glace, remaining mustard, ⅓ cup water (double for 4 portions) and S&P. Cook, stirring occasionally, 1 to 2 min., until slightly thickened. Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the hash between your plates. Top with the patties and spoon the sauce over. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
