Keto: BBQ Dill Beef Patties
over Tzatziki with Greek-Style Grilled Vegetables
Cooking time
15 minutes
Servings
2/4
Calories
590 /serving
Tzatz the ticket! Swoosh everyone’s favourite creamy yogurt dip over each plate before serving this smart supper. Keto principles are all about proudly putting proteins up front and centre, and these Greek-inspired meat patties fit the bill. Fashioned from ground beef, garlic, fresh dill and herby seasonings, they land on the grill with a thrill. Follow up with a medley of eggplant, sweet pepper and hefty portobello mushrooms for the charm of the char.
We will send you:
- 340g Ground beef (high-protein serving)
- 15ml Minced garlic
- 1 Bunch of dill
- 2 Portobello mushrooms
- 1 Eggplant
- 1 Sweet pepper
- 60g Garlic-cucumber yogurt (tzatziki)
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon, salt, onion, oregano, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Milk
You will need:
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
35 g
Saturated Fat
11 g
Sodium
630 mg
Total Carb
32 g
Sugars
18 g
Protein
42 g
Fibre
10 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Cut the eggplant into ½ inch rounds. Core and cut the sweet pepper lengthwise into 1-inch pieces. Roughly chop the dill stems and fronds.
Prepare & grill the patties
In a large bowl, combine the beef, ½ the garlic, ½ the dill, ⅔ of the spices and S&P. Form into 2 patties* (double for 4 portions). Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, 3 to 5 min. per side, until cooked through. Transfer to a plate and reserve the grill pan, if using.
Grill the vegetables
In a second large bowl, combine the eggplant, sweet pepper, mushrooms, remaining garlic and spices, a drizzle of oil and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 2 to 3 min. per side, until charred and tender. Return the eggplant and sweet pepper to the bowl. Transfer the mushrooms to a cutting board.
Dress the vegetables
Cut the mushrooms into 1-inch pieces. To the bowl of vegetables, add the mushrooms, a drizzle of oil, the remaining dill and S&P; toss well.
Plate your dish
Divide the tzatziki between your plates and spread out in a circular motion. Top with the patties and vegetables. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
