Beef Patties with Caramelized Onions
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
We love caramelized onions with anything but I think they are particularly good with beef, in this case, burgers bursting with flavor. The Dijon-style mustard adds just the right amount of heat. The pasta nicely uses up our leftover bits, and has a woodsy, fall flavor that is perfect on a crisp night. And, of course, there's always a bit of zucchini...with walnuts!
Beef Patties with Caramelized Onions Time: 35 minutes
We use 8oz and make 2 nice burgers. If you want more meat just increase everything else (not the caramelized onions) proportionately. It's a pretty flexible recipe
8 - 10 oz ground beef (300 gr mince)
2 tbs breadcrumbs
1 tbs Dijon-style mustard
1 tbs red wine
1/2 tsp garlic powder
1 tsp thyme
1 large or 2 smaller onions
2 tbs butter
1 tbs brown sugar
2 tsp Dijon-style mustard
Mix breadcrumbs, mustard, red wine, garlic powder and thyme. Add beef and mix thoroughly - hands are best. Shape into 2 or 3 patties. Cut onion in half then into 1/4 inch (.65cm) think slices. Heat butter in large nonstick skillet over medium heat. Add onions, cover and cook for 5 minutes. Uncover and sauté until browned, stirring frequently, another 15 minutes. Add patties (moving onions out of the way but leave in pan) and sauté 5 - 7 minutes per side. Remove burgers and keep warm. Add sugar and mustard to onions and stir until well blended and sugar is melted. Spoon over burgers and serve.
Pasta with Mushroom Sauce Time: 20 minutes plus however
long it takes to cook the pasta
We're using the last bit of Carrot Tomato Sauce in this. Normally, and if you don't have any left, use 1 tbs tomato paste or even 1 tbs ketchup
3/4 cup uncooked pasta - fusilli, penne, something bite-size
1 tbs olive oil
3 - 4 oz mushrooms 1 cup finely chopped
1 onion
2 garlic cloves, minced
1/2 tsp paprika
1/3 cup beef stock
4 tbs Carrot Tomato sauce
Cook pasta according to package instructions. Drain.
Finely chop onion, garlic and mushroom. Heat oil in nonstick skillet over medium heat. Add paprika and sauté briefly. Add onion and sauté until tender, about 7 minutes. Add garlic and mushrooms and sauté until everything is well- cooked, another 7 - 8 minutes. Add stock and sauce, stir well. Simmer, uncovered until sauce is thickened. Add drained pasta, toss well to combine and serve.
Sautéed Courgette (Zucchini) with Toasted Walnuts Time: 20 minutes
Walnuts add a nice bit of crunch to the Sautéed zucchini.
1 small zucchini, about 7 inches (17 cm)
1/4 cup chopped walnuts (1/2 cup halves)
1 tbs butter
1 tbs snipped chives
Cut zucchini in half, then into 1/4 inch (.6cm) slices. In medium nonstick skillet sauté the chopped walnuts until toasted, about 5 minutes. Remove and set aside. Melt butter in same skillet and add zucchini. Sauté until it begins to soften. Add the walnuts, reduce heat and continue cooking until zucchini is done. Add chives, salt and pepper if using and serve.
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Cooking schedule: 35 minutes |
Remove walnuts and sauté zucchini |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
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