Beef patty with rosemary and sautéed vegetables
Taste ({{ tasteCount }} vote)
{{ taste | roundTo:1 }}
/10
Complexity ({{ complexityCount }} vote)
{{ complexity | roundTo:1 }}
/10
| Nutrition facts: |
|---|
|
Calories
{{ nutritionFacts.calories * servingSize | roundTo:0 }} kcal
|
|
Proteins
{{ nutritionFacts.protein * servingSize | roundTo:2 }} g
|
|
Carbs
{{ nutritionFacts.carbs * servingSize | roundTo:2 }} g
|
|
Fat
{{ nutritionFacts.fat * servingSize | roundTo:2 }} g
|
Ingredients
- {{ ingredientQuantities[0] * servingSize * 100 | roundTo:2 }} g minced beef
- salt
- blackpepper, ground
- {{ ingredientQuantities[3] * servingSize * 1 | roundTo:2 }} g Dijon mustard
- {{ ingredientQuantities[4] * servingSize * 1 | roundTo:2 }} tablespoon olive oil
- {{ ingredientQuantities[5] * servingSize * 100 | roundTo:2 }} g shallot
- {{ ingredientQuantities[6] * servingSize * 1 | roundTo:2 }} piece clove of garlic
- {{ ingredientQuantities[7] * servingSize * 100 | roundTo:2 }} g carrot
- {{ ingredientQuantities[8] * servingSize * 100 | roundTo:2 }} g zucchini (courgette)
- {{ ingredientQuantities[9] * servingSize * 100 | roundTo:2 }} g fresh pepper
- {{ ingredientQuantities[10] * servingSize * 1 | roundTo:2 }} g rosemary
Preparation
Mix the minced meat with the mustard, freshly ground pepper, finely chopped shallot onion and crushed garlic. Let the mixture rest in a cool place for 15 minutes. Then shape it into a patty and panfry with some oil and a rosemary twig for about 5 minutes on each side. Then put the patty in the oven preheated to 150˚C and roast for 5 minutes. Cut the vegetables in cubes and sauté in the pan with some oil, starting with the carrot then adding pepper and the courgette last. Add salt, pepper and the crushed garlic. Serve with the cooked beef patty.
Cook’s tip: Finely chopped rosemary will add an enticing smell to the vegetables.