EN DE FR ES PT IT
Lean Beef Patties with Roasted Vegetables and Whole-Grain Rice
Recipe

Lean Beef Patties with Roasted Vegetables and Whole-Grain Rice

Main • Switzerland

Everyday lean beef patties pan-seared until golden, served with a tray of roasted seasonal vegetables and simple whole-grain rice. Balanced, filling and easy to batch-cook.

Why smarter

Uses lean beef and loads the plate with roasted vegetables while keeping the patties juicy with grated onion and a little mustard; whole-grain rice adds lasting energy and fibre without feeling like diet food.

Chef tip

Don’t press the patties while cooking—let them sear so they stay juicy. If the pan gets dry, add a splash of water rather than extra oil.

Soft line

A solid, no-fuss dinner that tastes like more than the effort.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Whole-grain rice, dry 240.000 g whole-grain rice
2 Carrots, cut into sticks 300.000 g carrots
3 Zucchini, thick half-moons 300.000 g zucchini
4 Red bell pepper, chunks 200.000 g red bell pepper
5 Red onion, wedges 150.000 g red onion
6 Canola oil 20.000 ml canola oil divided
7 Salt 4.000 g salt divided
8 Black pepper 1.000 g black pepper to taste
9 Sweet paprika 2.000 tsp sweet paprika
10 Dried thyme 1.000 tsp dried thyme
11 Lean ground beef (about 5% fat) 500.000 g lean ground beef
12 Onion, grated 80.000 g onion about 1 small
13 Egg 1.000 piece egg
14 Whole-grain breadcrumbs 30.000 g whole-grain breadcrumbs
15 Dijon mustard 2.000 tsp Dijon mustard
16 Parsley, chopped 10.000 g parsley
17 Garlic, finely chopped 1.000 clove garlic
18 Lemon, cut into wedges (optional) 1.000 piece lemon to serve

Method

  1. Heat the oven to 220°C (200°C fan). Line a large baking tray with baking paper.
  2. Toss carrots, zucchini, pepper and red onion with about half the canola oil, half the salt, pepper, paprika and thyme. Spread out on the tray and roast for 25–30 minutes, turning once, until tender and browned at the edges.
  3. Meanwhile cook the whole-grain rice in lightly salted water according to pack directions. Drain well, cover and keep warm.
  4. In a bowl mix ground beef, grated onion, egg, breadcrumbs, Dijon mustard, parsley, garlic, remaining salt and a little pepper until just combined.
  5. Shape into 4 patties (about 2 cm thick). Make a small dent in the centre of each to help them cook evenly.
  6. Heat the remaining canola oil in a non-stick frying pan over medium-high heat. Cook patties for 4–5 minutes per side, until nicely browned and cooked through (or to your preferred doneness).
  7. Rest patties for 2 minutes. Taste the roasted vegetables and adjust seasoning if needed.
  8. Serve each plate with a portion of rice, roasted vegetables and one beef patty. Add lemon wedges if using.