Paleo: Beef Burger Patties & Walnut-Roasted Pepper Sauce
Roasted Cauliflower & Green Bean Salad
Cooking time
15 minutes
Servings
2/4
Calories
730 /serving
Free the burger from its bun. For a meal that follows paleo principles, you’ll serve pan-seared ground beef patties minus the carbs (and bolstered by garlic and oregano-driven seasonings). They’re accompanied by a warm salad of roasted veggies that shows what great companions cauliflower and green beans can be. A tangy sauce, cleverly constructed from protein-rich walnuts, roasted pepper, chives and white balsamic vinegar, comes in to tie it all together.
We will send you:
- 340g Ground beef (high-protein serving)
- 15ml Minced garlic
- 200g Green beans
- 300g Cauliflower florets
- 1 Bunch of chives (or garlic chives)
- 30ml White balsamic vinegar
- 1 Roasted pepper
- 25g Chopped walnuts
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Sulphites, Walnuts
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
55 g
Saturated Fat
13 g
Sodium
860 mg
Total Carb
20 g
Sugars
6 g
Protein
42 g
Fibre
7 g
Preparation
Mise en place
Preheat the oven to 450°F. Remove the stem ends of the green beans. Thinly slice the chives. Thinly slice the roasted pepper lengthwise.
Roast the vegetables
On a lined sheet pan, toss the cauliflower (halve if large) with a drizzle of oil and S&P. Roast, 8 min., until partially cooked. Remove from the oven, stir and add the green beans, a drizzle of oil, ⅓ of the spices and S&P; toss well. Roast, 6 min., until the cauliflower is lightly browned and the green beans are crisp-tender.
Prepare & cook the patties
Meanwhile, in a large bowl, combine the beef, ⅓ of the garlic, the remaining spices and S&P. Form into 2 patties (double for 4 portions). 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.
Make the sauce
Meanwhile, in a small bowl, combine the roasted pepper, walnuts, chives, 2 tbsp oil (double for 4 portions), the vinegar (start with ½), remaining garlic and S&P.
Make the salad
In a second large bowl, combine the vegetables and ⅔ of the sauce.
Plate your dish
Divide the patties and salad between your plates. Top the patties with the remaining sauce. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
