Carb Smart French-Style Beef Patties
with Golden Potato Coins and Buttery Herb Sauce
Leave it to the French to turn everyday ground beef patties into a masterpiece! Aside from letting you have potatoes and being carb smart at the same time, the best part of this recipe is the buttery herb sauce, which is our take on a quick DIY hollandaise sauce. C'est délicieux!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: Yellow potato • Ground beef • Sugar snap peas • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Radish • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Herb mix (parsley, thyme) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
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
350 g
Yellow Potato
113 g
Sugar Snap Peas
56 g
Spring Mix
2 unit(s)
Radish
14 g
Parsley and Thyme
4 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
2 tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Italian Breadcrumbs
(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
2 tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/4 -inch rounds.
- Add potatoes, half the garlic salt and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 24-28 min. **
- Thinly slice radishes
- Add radish, 1 1/2 tbsp (3 tbsp) vinegar, 2 tsp (4 tsp) sugar and 1 tbsp (2 tbsp) water to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Transfer radishes, including liquid, to a large bowl. Set aside in the fridge to cool.
- Trim sugar snap peas, then thinly slice lengthwise.
- Strip 1 tsp (2 tsp) thyme leaves from stems, then finely chop.
- Finely chop parsley.
- Heat 2 tbsp (4 tbsp) butter in the microwave until melted, 30 sec. Set aside.
- Add breadcrumbs, beef, thyme, half the whole grain mustard and remaining garlic salt to a medium bowl. Season with pepper, then combine.
- Form mixture into two (four) 5-inch-wide patties.
- Heat a large non-stick pan over medium heat. Add patties to the dry pan. Cover and cook, flipping halfway until patties are cooked through and golden-brown, 3-4 min per side. (TIP: Reduce heat to med-low if patties begin to burn too quickly.)
- Add mayo, half the parsley, remaining mustard and remaining vinegar to a medium bowl. Stir to mix
- Slowly add cooled butter, stirring to combine. Season to taste with salt and pepper. This is your herb sauce.
- Drain and discard all but 1 tbsp (2 tbsp) pickling liquid from radisnes. Add 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to mix.
- Add spring mix and snap peas to bowl with radishes and dressing. Toss to coat.
- Divide potatoes, salad and patties betwen plates.
- Spoon some herb sauce over patties and serve any remaining alongside for dipping.
- Sprinkle remaining parsley over top.