French Onion Beef Patties
Cool Crisp Salad with Honey-Dijon Vinaigrette
Cooking time
10 minutes
Servings
2/4
Calories
760 /serving
With such a warm and buttery French onion topping, these ground beef patties don’t need a bun to have some fun. Form them with aged cheddar and then pan-fry until deliciously browned. The side salad is cool and crisp with loads of cukes and cherry tomatoes, in a sweet and punchy vinaigrette.
We will send you:
- 340g Canadian-raised lean ground beef (high-protein serving)
- 140g Cherry tomatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 3 Cucumbers
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 50g Caramelized onions
- 30g Grated aged cheddar
- 6g Pass the Mustard spices (mustard, sweet paprika, thyme, basil, kosher salt, black pepper)
Contains: Milk, Mustard, Sulphites
You will need:
Large pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
57 g
Saturated Fat
19 g
Sodium
850 mg
Total Carb
23 g
Sugars
15 g
Protein
41 g
Fibre
5 g
Preparation
Prepare the patties
In a large bowl, combine the beef, cheese, 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, leaving any browned bits in the pan. Reserve the pan.
Make the salad
Meanwhile, thinly slice the cucumbers crosswise. Halve the tomatoes. In a second large bowl, combine the baby greens, cucumbers, tomatoes and vinaigrette.
Warm the onions
In the reserved pan, heat 1 tbsp butter (double for 4 portions) on medium. Add the onions and ¼ cup water (double for 4 portions). Cook, scraping up any browned bits, 2 to 3 min, until warmed through and combined.
Plate your dish
Divide the patties and salad between your plates. Top the patties with the onions. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
