Beef Patties with Chimichurri Sauce
Serve with Mashed Potatoes and Fresh Tomato Salad.
Servings: 4
Ingredients:
Beef Patties with Chimichurri Sauce
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 398 |
| pro | 26 g |
| total fat | 23 g |
| sat. fat | 7 g |
| carb | 23 g |
| fibre | 2 g |
| chol | 111 mg |
| sodium | 859 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 44% |
| vit A | 13% |
| vit C | 32% |
| folate | 22% |
Suggested Recipes
-
1 egg
2/3 cup (150 mL) cornflakes, crushed
1/3 cup (75 mL) minced spanish onion
1/3 cup (75 mL) light sour cream
3 cloves garlic, minced
1 tbsp (15 mL) chopped fresh parsley
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
1 lb (500 g) lean ground beef
1 tsp (5 mL) vegetable oil
Chimichurri Sauce:
1 cup (250 mL) packed fresh parsley
2 tbsp (25 mL) packed fresh oregano
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) red_wine_vinegar
Half jalape?epper, seeded
2 cloves garlic, chopped
1/4 tsp (1 mL) each salt and pepper
Preparation:
In bowl, beat egg; mix in cornflakes, onion, sour cream, garlic, parsley, salt and pepper. Mix in beef. Shape into four 1/2-inch (1 cm) thick patties. In nonstick skillet, heat oil over medium-high heat; cook patties, turning once, until no longer pink inside, about 10 minutes.
Chimichurri Sauce: Meanwhile, in mini-chopper or food processor, finely chop together parsley, oregano, oil, 2 tbsp (25 mL) water, vinegar, jalapeno pepper, garlic, salt and pepper. Serve over patties.
Tags:
Dinner Club; Main Course; Meat-Beef; Vegetables; Cheese/Other Dairy; Skillet; Food Processor; Make It Tonight;
Source
Canadian Living Magazine: October 2002
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