Thai-Glazed Beef Patties
with Carrot Salad & Jasmine Rice
Cooking time
30 minutes
Servings
4
Calories
780 /serving
Fun to make and even more fun to eat, this Thai feast will have the kids with you every step of the way. They can help make sweet chili-glazed patties with ground beef and grated carrots, toss together a crisp salad, and dole out warm rice for each serving.
We will send you:
- 510g Canadian-raised lean ground beef
- 400g Nantes carrots
- 4 Cucumbers
- 30ml Rice vinegar
- 30g Panko
- 320g Jasmine rice
- 60ml Sweet chili sauce
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Sesame • Wheat
You will need:
Grater
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
8 g
Sodium
1170 mg
Total Carb
94 g
Sugars
17 g
Protein
33 g
Fibre
3 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, grate ½ the carrots; halve the remaining ½ lengthwise, then thinly slice crosswise.
- Halve the cucumbers lengthwise; thinly slice crosswise.
Prepare the patties
- In a large bowl, combine the beef, panko, grated carrots, ½ the chili sauce, ¾ of the spices and S&P.
- Form into 8 patties.
Cook & glaze the patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, partially covered, turning occasionally, adding the remaining chili sauce halfway, 8 to 12 min., until glazed and cooked through.
Make the salad
- Meanwhile, in a second large bowl, combine the cucumbers, vinegar, sliced carrots, remaining spices, 3 tbsp oil and S&P.
Plate your dish
- Divide the rice, salad and patties between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
