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Beef Patties with Thyme-Onion Gravy

Beef Patties with Thyme-Onion Gravy

Roasted Potatoes and Sugar Snap Peas

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Beef, potatoes, and a rich, flavourful gravy. A timeless combo made easy - perfect for all nights of the week!

Allergens:Milk/LaitSesame/SésameSoy/SojaWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

113 g

Sugar Snap Peas

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat41 g
Saturated Fat15 g
Carbohydrate49 g
Sugar7 g
Dietary Fiber6 g
Protein32 g
Cholesterol100 mg
Sodium1060 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Garlic Press
Large Bowl
Large Non-Stick Pan
Paper Towel
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.