Beef Burger Patties with Sautéed Green Beans

• 600 g ground beef (80/20)⇄
• 1 tsp salt⇄
• 0.5 tsp black pepper⇄

Divide the ground beef into 4 equal portions and form into patties about 2 cm thick, ensuring they hold together without overworking the meat. Season both sides generously with salt and pepper.

💡 Make a small indent in the center of each patty to prevent it from puffing up during cooking.

• 400 g fresh green beans⇄
• 40 g slivered almonds⇄

Trim the ends off the green beans and rinse under cold water. Set aside almonds for later use.

💡 Pat the green beans dry with a towel to avoid splattering when they hit the hot pan.

• 1 tbsp olive oil⇄

Heat olive oil in a large skillet over medium-high heat at 190°C. Add patties and cook for 4-5 minutes per side for medium doneness, until a golden-brown crust forms and internal temperature reaches 71°C. Remove from skillet and let rest for 2 minutes.

💡 Avoid pressing down on the patties while cooking to retain their juices.

• 1 tbsp olive oil⇄
• 2 cloves garlic⇄

In a separate skillet, heat olive oil over medium heat at 160°C. Add minced garlic and sauté for 30 seconds until fragrant, then add green beans. Cook for 5-7 minutes, stirring occasionally, until tender-crisp and bright green.

💡 Keep the green beans moving in the pan to ensure even cooking and prevent burning.

Add slivered almonds to the green beans in the skillet. Sauté for 1-2 minutes over medium heat at 160°C until lightly golden and aromatic, stirring to combine flavors.

💡 Watch the almonds closely as they can burn quickly if left unattended.

• 8 leaves large lettuce leaves⇄
• 2 medium tomato⇄
• 12 slices dill pickle slices⇄
• 8 tbsp mayonnaise⇄

Lay out 2-3 lettuce leaves per serving on a plate as a base. Spread a thin layer of mayonnaise on the lettuce, place a rested burger patty on top, then add 2 tomato slices and 2-3 pickle slices. Fold lettuce over or serve open-faced.

💡 Use sturdy lettuce like romaine for better wrapping and structural support.