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Ready in 25 minutes

Carb-Wise: Cheesy Beef Patties

with Creamy Pea Sauce & Roasted Brussels Sprouts

Cooking time

25 minutes




740 /serving

Everything but the bun… and so much more! Give cheeseburgers a low-carb spin by releasing them from the usual bread. The ground beef gets treated to a drop of cream, along with panko and garlic, to create some seriously delectable patties. Once they’re browned, top them with aged white cheddar for a melt down. Then top that up with a warm and buttery sauce popping with green peas. On the side, roasted Brussels sprouts hold their own.

We will send you:

  • 250g Ground beef
  • 400g Brussels sprouts
  • 2 Garlic cloves
  • 30g Panko
  • 150g Green peas
  • 12g Beef demi-glace
  • 60ml Heavy cream
  • 30g Grated aged cheddar
  • 9g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)

Contains: Milk, Mustard, Wheat

You will need:

Large pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
46 g
Saturated Fat
24 g
1110 mg
Total Carb
45 g
9 g
42 g
12 g
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Mise en place
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Grate the garlic.
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Roast the Brussels sprouts
On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil and S&P. Roast, stirring halfway, 14 to 16 min., until golden brown and tender.
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Prepare the patties
Meanwhile, in a large bowl, combine the beef, panko, garlic, ¼ of the cream, ⅔ of the spices and S&P. Form into 2 patties (double for 4 portions).
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Cook the patties
In a large pan, heat a drizzle of oil on medium-high. Add the patties and cook, 3 to 5 min. on one side, until partially cooked. Flip and top with the cheese. Cook, partially covered, 3 to 5 min., until the patties* are cooked through and the cheese has melted. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
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Make the sauce
In the same pan, combine the demi-glace, remaining cream and spices, and ¼ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 1 to 2 min., until slightly thickened. Off the heat, add 2 tbsp butter (double for 4 portions) and the peas; stir well.
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Plate your dish
Divide the patties and Brussels sprouts between your plates. Spoon the sauce over the patties. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.