Keto: Beef Patties with Mushroom Pan Sauce
Walnut, Cucumber & Baby Greens Salad
Cooking time
15 minutes
Servings
2/4
Calories
720 /serving
For keto dieters, the question is often where’s the beef? It’s right here—along with walnuts for an extra dose of protein. These ground beef patties take a tasty trip with our Weekend on Mykonos seasoning mix, and then brown up beautifully on the stovetop. A rich mushroom pan sauce, finished with butter, works its magic over top. Serve these meaty beauties with a crispylicious salad of radishes, cuke and nuts in a white balsamic vinaigrette.
We will send you:
- 340g Ground beef (high-protein serving)
- 100g Radishes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Cucumber
- 225g Sliced mushrooms
- 15ml White balsamic vinegar
- 25g Chopped walnuts
- 30ml Vegetable demi-glace
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Milk, Sulphites, Walnuts
You will need:
Large pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
56 g
Saturated Fat
16 g
Sodium
320 mg
Total Carb
15 g
Sugars
5 g
Protein
42 g
Fibre
4 g
Preparation
Prepare the patties
In a large bowl, combine the beef, ½ the 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 and keep warm, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
In the same pan, heat a drizzle of oil on medium-high. Add the mushrooms and sauté, 3 to 4 min., until beginning to brown. Add the remaining spices and S&P. Sauté, 2 to 3 min., until fragrant. Add the demi-glace and ⅓ cup water (double for 4 portions). Cook, scraping up any browned bits, 1 to 2 min., until slightly reduced. Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Mise en place
Meanwhile, thinly slice the radishes. Halve the cucumber lengthwise; thinly slice crosswise.
Make the salad
In a second large bowl, combine the vinegar and 2 tbsp oil (double for 4 portions). Add the baby greens, radishes, cucumber, walnuts and S&P; toss well.
Plate your dish
Divide the patties and salad between your plates. Spoon the sauce over the patties. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
