Keto: French Onion Beef Patties
with Roasted Carrots & String Beans
Cooking time
15 minutes
Servings
2/4
Calories
650 /serving
When burgers go keto, proteins score high while carbs stay low. These ample ground beef patties have onions, Dijon and zesty herbs mixed right in and browned to perfection. A sumptuous sauce combines demi-glace, more mustard and gently cooked onions for a certain je ne sais quoi! With saucy French-inspired flavours, you won’t miss the bun. And with nibbly lengths of roasted veggies instead of fries, you won’t miss the fun!
We will send you:
- 340g Ground beef (high-protein serving)
- 300g Carrots (orange or multicoloured)
- 300g String beans
- 50g Diced onions
- 1 Bunch of chives (or garlic chives)
- 15ml Dijon mustard
- 12g Beef demi-glace
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Large pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
44 g
Saturated Fat
18 g
Sodium
1260 mg
Total Carb
30 g
Sugars
14 g
Protein
39 g
Fibre
9 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Remove the stem ends of the string 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. Remove from the oven, flip and add the string 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 and keep warm, 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, stirring occasionally, 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.
