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Le Chaudron recipe
Steak haché aux protéines
High-protein beef patties with quinoa
⏱ 20 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)ground beef (95% lean)
200 g (7 oz)green beans
200 g (7 oz)cooked quinoa
1onion
2 clovesgarlic
1 tbspolive oil
1 tbspchopped parsley
1 pinchsalt and pepper
- 500 g (18 oz) ground beef (95% lean)
- 200 g (7 oz) green beans
- 200 g (7 oz) cooked quinoa
- 1 onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tbsp chopped parsley
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Finely chop the onion and garlic so they blend evenly into the meat.
- Mix the beef with the onion, garlic, salt and pepper. Shape 4 patties 1.5 cm (⅝ in) thick.
- Press a slight dimple into the center of each patty with your thumb (keeps them from puffing up).
- Trim the green beans and boil them 8 minutes in a large pot of salted water.
- Drain and plunge into ice water for 2 minutes to keep them bright green.
- Heat the olive oil in a large skillet over high heat until shimmering.
- Cook the patties 3 minutes per side for rare, 4 for medium. Rest 2 minutes.
- Plate with the green beans and warmed quinoa. Sprinkle with chopped parsley.
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