Herb Beef Patties with Garlic Lemon Broccoli and Potato Wedges

If you’re craving a hearty, flavorful meal that’s both nourishing and easy to prepare, this recipe is for you. Juicy grass-fed beef patties are paired with zesty garlic lemon broccoli and crispy potato wedges for a perfectly balanced dinner. Made with fresh, wholesome ingredients, this dish is packed with nutrients and bursting with flavor. Whether you're cooking for family, friends, or just yourself, these simple steps will have you serving up a comforting meal in no time.

Grass-Fed Beef Patties

Ingredients:

  • 900g grass-fed beef mince

  • 1 tbsp fresh rosemary, finely chopped

  • 1 tbsp fresh thyme, finely chopped

  • 1 tbsp fresh sage, finely chopped

  • 1 tsp sea salt

  • Coconut oil

Method:

  1. In a mixing bowl, combine all the ingredients except for the coconut oil.

  2. Using your hands, form the mixture into 12 patties.

  3. Heat coconut oil in a cast-iron or non-stick frying pan over medium heat, or spread a thin layer onto a hotplate.

  4. Cook the patties for 5–8 minutes per side, until browned on the outside and cooked through.

  5. Alternatively, bake the patties in the oven at 200°C for about 20 minutes or cook them on a BBQ.

Garlic Lemon Broccoli

Ingredients:

  • 3 tbsp coconut oil

  • 3 tbsp garlic, minced

  • 2 tsp lemon zest

  • 3 lemons, juiced

  • Salt and pepper, to taste

Method:

  1. Preheat the oven to 200°C.

  2. In a saucepan, heat coconut oil and garlic until lightly browned.

  3. Remove from heat and stir in lemon zest, lemon juice, salt, and pepper.

  4. Toss the broccoli in the sauce to coat evenly.

  5. Spread the broccoli on a baking tray and bake for 15 minutes.

Potato Wedges

Ingredients:

  • 2 large baking potatoes, unpeeled

  • 2 tbsp (60ml) coconut oil (or avocado/olive oil)

  • ½ tsp fine sea salt

  • ½ tsp freshly ground black pepper

  • 1 tbsp fresh rosemary, minced (or 1 tsp dried rosemary)

Method:

  1. Preheat the oven to 400°F (200°C).

  2. Chop the potatoes into wedges.

  3. Soak the wedges in a bowl of hot water for 15 minutes.

  4. Drain and pat the wedges completely dry using a clean towel.

  5. Toss the wedges with oil, salt, pepper, and rosemary in a bowl.

  6. Spread the wedges on a baking sheet in a single layer.

  7. Bake for 20 minutes, then flip the wedges and bake for another 20 minutes until golden and crispy.

Kelly Percillier