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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

300 g

Yellow Potato

113 g

Onion, sliced

6 g


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*


2 tbsp


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
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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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.