YOUR SOLIN GENERATED RECIPE
Beef Patties with Roasted Root Vegetables
Pan-seared lean beef patties seasoned with garlic and onion powder, served alongside caramelized roasted carrots and parsnips for a satisfying crunch.
INGREDIENTS
8 oz 93% Lean Ground Beef
1 cup Carrots
0.5 cup Parsnips
0 tbsp Extra Virgin Olive Oil
0.25 tsp Garlic Powder
0.25 tsp Onion Powder
0.25 tsp Sea Salt
0.25 tsp Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel and slice the carrots and parsnips into 1/2-inch thick rounds.
Place the vegetables on the baking sheet and toss with half of the olive oil, sea salt, and black pepper.
Roast the vegetables for 20-25 minutes, flipping halfway through, until they are tender and golden brown.
While the vegetables are roasting, combine the ground beef, garlic powder, and onion powder in a mixing bowl and form into two equal-sized patties.
Heat the remaining olive oil in a cast-iron skillet over medium-high heat.
Place the beef patties in the skillet and sear for 4-5 minutes per side until a deep brown crust forms and the internal temperature reaches 160°F.
Remove the patties from the heat and let them rest for 2 minutes before serving alongside the roasted root vegetables.