Beef Patties with Thyme-Onion Gravy
Roasted Potatoes and Sugar Snap Peas
Beef, potatoes, and a rich, flavourful gravy. A timeless combo made easy - perfect for all nights of the week!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
300 g
Yellow Potato
113 g
Onion, sliced
6 g
Garlic
1 unit
Beef Broth Concentrate
14 g
Parsley and Thyme
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten, Sulphites)
113 g
Sugar Snap Peas
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4 ppl) off stems. Cut potatoes into 1-inch pieces. Toss potatoes and 1/2 tbsp thyme with 1 tbsp oil (dbl both for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until potatoes are golden-brown, 25-28 min.
While potatoes roast, roughly chop parsley. Trim snap peas. Peel, then mince or grate garlic. Combine beef and breadcrumbs in a large bowl. Season with salt and pepper. Divide beef mixture into 8 equal portions (you should have 16 for 4 ppl). Roll them into balls, then flatten them into 1/2-inch thick patties.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then the patties. Cook, until golden-brown, 3-5 min per side.** Transfer patties to a plate. Cover to keep warm. (TIP: Don't overcrowd the pan; cook patties in 2 batches for 4 ppl.) When done, remove the pan from the heat and drain off any excess fat.
Return the pan to medium heat and add the onions. (NOTE: Add 1/2 tbsp oil, if pan is dry!) Cook, stirring occasionally, until softened, 3-4 min. While the onions cook, toss snap peas with 1/2 tbsp oil (dbl for 4ppl) on another baking sheet. Season with salt and pepper. Roast in the top of the oven, until tender, 4-5 min.
While snap peas roast, add garlic and remaining thyme to the pan with the softened onions. Cook, stirring often, until fragrant, 30 sec. Add broth concentrate(s) and 1/3 cup water (dbl for 4 ppl). Simmer, stirring often, until gravy is slightly reduced, 2-3 min. Add half the parsley and 1 1/2 tbsp butter (dbl for 4 ppl). Stir until butter melts, 1-2 min. Season with salt and pepper.
Divide patties, roasted potatoes and sugar snap peas between plates. Stir any juices from the plate with the patties into the thyme-onion gravy, then spoon gravy over patties. Sprinkle with remaining parsley.
