Carb-Wise: Cheesy Beef Patties
with Creamy Pea Sauce & Roasted Brussels Sprouts
Cooking time
25 minutes
Servings
2/4
Calories
760 /serving
Everything but the bun… and so much more! Give cheeseburgers a low-carb spin by releasing them from the usual bread. The ground beef gets treated to a drop of cream, along with panko and garlic, to create some seriously delectable patties. Once they’re browned, top them with aged white cheddar for a melt down. Then top that up with a warm and buttery sauce popping with green peas. On the side, roasted Brussels sprouts hold their own.
We will send you:
- 250g Ground beef
- 400g Brussels sprouts
- 2 Garlic cloves
- 30g Panko
- 150g Green peas
- 12g Beef demi-glace
- 45ml Heavy cream
- 30g Grated aged cheddar
- 9g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)
Contains: Milk, Mustard, Wheat
You will need:
Large pan
Sheet pan
Grater
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
48 g
Saturated Fat
23 g
Sodium
1100 mg
Total Carb
45 g
Sugars
9 g
Protein
42 g
Fibre
12 g
Preparation
Mise en place
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Grate the garlic.
Roast the Brussels sprouts
On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Prepare the patties
Meanwhile, in a large bowl, combine the beef, panko, garlic, ¼ of the cream, ⅔ of 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. on one side, until partially cooked. Flip and top with the cheese. Cook, partially covered, 3 to 5 min., until the patties* are cooked through and the cheese has melted. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
In the same pan, combine the demi-glace, remaining cream and spices, and ¼ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 1 to 2 min., until slightly thickened. Off the heat, add 2 tbsp butter (double for 4 portions) and the peas; stir well.
Plate your dish
Divide the patties and Brussels sprouts 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.
