BAL S AMIC -GLA ZE D BE EF PATT IES

Sautéed green beans & tomatoes with basil pesto, feta cheese

C OOK TIME SERV ING S CALO R IES P E R S E RV I N G N ET C A RB S P ER S ERV I N G M EN U

30 M I N 2 610 19 G R A M S KETO // GLUTEN-FREE

Italian flavors shine in this savory dish. ING RED I EN T S ( 7 I T EM S) WH AT YOU’LL N EED
Seasoned ground beef is formed into 10 oz Ground beef small sauté pan
patties, then pan-seared and finished ¼ cup Balsamic vinegar with Dijon mustard large nonstick pan
in the oven. The patties are drizzled in 6 oz Green beans baking sheet
a balsamic glaze for tangy-sweet notes. 4 oz Grape tomatoes medium bowl
Sautéed green beans and grape tomatoes — 1 ½ oz Yellow onions measuring cup & spoons
tossed in an herbaceous basil pesto — ¼ cup Dairy-free pesto with garlic T thermometer
lend the dish earthy-sweet flavors, while 2 oz Feta cheese M oven mitt
a sprinkle of feta cheese adds a rich finish.
A L L ERG EN S
T TREE NUTS (almonds)

M MILK

Certified gluten-free by the Gluten Intolerance

Group’s Gluten-Free Food Service (GFFS) program.

Wash and dry fresh produce. Wash hands and surfaces after handling raw meat. Consuming raw or undercooked meat can
GREEN CHEF IS PROUD to be a USDA Certified Organic company. be harmful to your health. Go to help.greenchef.com for safe cooking guidelines and to learn more about food allergens.
All produce and eggs are organic unless otherwise labeled. Questions? Contact us at help@greenchef.com

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C 19
 B A L S A M I C - G L A Z E D B E E F PAT T I E S

1 PRE P VEGGIES
OO Preheat oven to 400 degrees.
1
OO Trim stem ends off green beans. Halve widthwise.
OO Halve grape tomatoes.

2 SEA SON BEEF

OO Place ground beef in a medium bowl. Add about 1 tablespoon of the dairy-free pesto with
garlic, about half of the feta cheese, about ¼ teaspoon salt, and about ¼ teaspoon pepper.
Mix thoroughly to evenly distribute pesto, cheese, and seasoning.*

*Chef’s Tip: For the best results, use your hands to mix the beef, pesto, cheese, and seasoning.
2 3

3 FORM PATTIES
OO Form beef into two patties, about ¼-inch thick.*

*Here’s Why: Beef patties puff up in the center as they cook. Forming thinner patties ensures
they will cook more evenly.

4 C OOK PATTIES
OO Heat about 1 ½ tablespoons cooking oil in a large nonstick pan over medium-high heat.
4
Once pan is hot, add patties. Sear about 2 minutes on each side, or until lightly browned.
OO Transfer patties to a lightly oiled foil-lined baking sheet. Roast 5-7 minutes, or until patties
are fully cooked.*

*Take Note: Ground beef is fully cooked when internal temperature reaches 160 degrees.

5 COOK VEGGIES
OO Return pan used for patties to stovetop over medium heat. (If pan is dry, add 1-2 teaspoons
cooking oil.) Add green beans and yellow onions to hot pan. Season with salt and pepper.
Cook 4-5 minutes, or until veggies are browned, stirring occasionally. 5 6
OO Carefully add about ¼ cup water. Stir. Cook 3-4 minutes, or until green beans are tender and
liquid is cooked off, stirring occasionally.
OO Add tomatoes and remaining pesto. Stir to coat. Cook about 1 minute, or until tomatoes and
pesto are warmed through, stirring occasionally. Salt and pepper to taste. Remove from heat.

6 MA KE BALSAMIC GLA Z E
OO Place balsamic vinegar with Dijon mustard and about 3 tablespoons water in a small sauté
pan over medium-low heat. Bring to a simmer. Cook 2-3 minutes, or until glaze thickens
and coats the back of a spoon, stirring frequently.*
7
*Chef’s Tip: Adjust the consistency of the glaze by either adding a bit more water (to thin)
or cooking a bit longer (to thicken).

7 PL ATE YOUR DISH

OO Divide sautéed veggies with pesto between plates. Top with beef patty. Drizzle balsamic
glaze over patty. Garnish dish with remaining feta cheese.
OO Enjoy!

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