Beef Patties with Balsamic Glaze

Ingredients:

• 10 oz Ground beef
• 3 tbsp Balsamic vinegar with Dijon mustard
• ¼ cup Creamy herb-walnut pesto
• 2 oz Feta cheese
• 6 oz Broccoli
• 4 ¼ oz Cremini mushrooms
• 1 whole Shallot

1. PREP VEGGIES

• Preheat oven to 400 degrees.
• Cut broccoli into bite-size pieces, if needed.
• Wipe cremini mushrooms clean with a damp paper towel.* Remove stems, if desired. Halve or quarter mushrooms, depending on size.
• Cut ends off shallot and discard peel. Halve lengthwise. Lay flat and cut lengthwise into about ¼-inch thick strips. *Here’s Why: Wiping the mushroom clean instead of rinsing them prevents them from absorbing water and becoming soggy.

2. SEASON BEEF & FORM PATTIES

• Place ground beef in a medium bowl. Add about 1 tablespoon of the creamy herb-walnut pesto, about ¼ teaspoon salt, and about ¼ teaspoon pepper. Mix thoroughly to evenly distribute pesto and seasoning.*
• Form beef into two patties, about ¼-inch thick. *Chef’s Tip: For the best results, use your hands to mix the beef, pesto, and seasoning.
  3. SEAR & ROAST PATTIES
• Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Once pan is hot, add patties.* Sear 3 minutes on each side, or until lightly browned.
• Transfer patties to a lightly oiled foil-lined baking sheet. Roast 5-6 minutes, or until ground beef is fully cooked. (Ground beef is fully cooked when internal temperature reaches 160 degrees.) *Chef’s Tip: To get a good sear on the patties, make sure the pan is hot and the oil shimmers before adding them to the pan.

4. COOK VEGGIES

• Return pan used for patties to stovetop over medium heat. (If pan is dry, add 1-2 teaspoons cooking oil.) Add broccoli, mushrooms, and shallot to hot pan. Season with salt and pepper. Cook 10-12 minutes, or until veggies are tender, stirring occasionally. Remove from heat. See Step 6 to finish.
  5. MAKE GLAZE
• Bring balsamic vinegar with Dijon mustard and about 3 tablespoons water to a simmer in a small sauté pan over medium-low heat. Cook 2-3 minutes, or until glaze thickens and coats the back of a spoon, stirring frequently.* Remove from heat. *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).
  6. FINISH VEGGIES
• Add remaining pesto to pan with veggies. Salt and pepper to taste. Stir to coat. 7 PLATE YOUR DISH
• Make a pool of balsamic-Dijon glaze on each plate. Top with beef patty. Serve sautéed veggies with pesto next to patty. Garnish dish with feta cheese.
• Enjoy!