Lean Beef Burger Patty with Sautéed Mushrooms and Steamed Green Beans

Ingredients

• Lean ground beef patty 130 g
• Mushrooms 1 cup
• Green beans 1 cup
• Olive oil 1 tbsp

Method

1. Prepare the vegetables. Wash the mushrooms and green beans thoroughly. Slice the mushrooms evenly. Trim the ends of the green beans by snapping or cutting off the tips.
   Tip: Even slicing of mushrooms helps them cook uniformly.
2. Steam the green beans. Fill a pot with about 1 inch of water and bring it to a boil. Place a steamer basket over the boiling water, add the green beans, cover with a lid, and steam for 5-7 minutes until tender-crisp.
   Tip: Do not overcook green beans; they should remain slightly firm and bright green.
3. Cook the lean beef patty. Heat a non-stick skillet over medium-high heat. Place the lean beef patty in the skillet and cook for about 4-5 minutes on each side until the internal temperature reaches 160°F (71°C) and the patty is nicely browned.
   Tip: Avoid pressing the patty while cooking to keep it juicy.
4. Sauté the mushrooms. In a separate pan, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for 5-6 minutes, stirring occasionally, until they release their moisture and turn golden brown. Season with a pinch of salt if desired.
   Tip: Use medium heat to prevent mushrooms from burning and to allow them to caramelize.
5. Plate and serve. Place the cooked beef patty on a plate. Add the sautéed mushrooms on top or beside the patty. Arrange the steamed green beans alongside. Serve immediately while hot.
   Tip: Garnish with fresh herbs like parsley or thyme if available for extra flavor.

Pro tips

• Let the beef patty rest for a couple of minutes after cooking to retain juices.
• Use a meat thermometer to ensure the beef is safely cooked without overcooking.