Nick’s Pick | Keto: French Onion Beef Patties
with Roasted Carrots & Green Beans
Cooking time
15 minutes
Servings
2/4
Calories
660 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. When burgers go keto, proteins score high while carbs stay low. These ample ground beef patties have onions, whole-grain mustard and lively 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 Canadian-raised lean ground beef (high-protein serving)
- 300g Multicoloured Nantes carrots
- 300g Green beans
- 50g Diced onions
- 1 Bunch of chives (or garlic chives)
- 15ml Whole-grain mustard
- 12g Beef demi-glace
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
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
910 mg
Total Carb
31 g
Sugars
13 g
Protein
40 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. Remove from the oven, 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 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, 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.
