Grilled Beef Patties with Mustard Veggie Medley

A very tasty and hearty dish, these grilled beef patties are perfectly seasoned and served with a flavorful mustard vegetable medley. Tender, juicy meat pairs beautifully with lightly sautéed carrots, parsnip, onion, and crisp-tender cabbage in a tangy mustard sauce. Ideal for weeknight dinners or a cozy weekend meal.

Ingredients

1 1/2 lbs ground beef (85% lean)

1 tablespoon smoked paprika or BBQ spice blend

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons Dijon mustard

2 medium carrots, diced

1 medium parsnip, diced

1 small yellow onion, finely chopped

1/2 small head green cabbage, shredded

2 tablespoons vegetable or olive oil

1/2 cup low-sodium beef broth

1/2 teaspoon dried thyme (optional)

Instructions

In a large bowl, combine the ground beef with smoked paprika, garlic powder, salt, and pepper. Shape into 6 equal-sized patties. Cover and refrigerate for at least 30 minutes.

Heat 1 tablespoon oil in a large skillet or grill pan over medium heat. Cook the patties 4–5 minutes per side, until browned and cooked through. Transfer to a plate and cover loosely with foil.

In the same skillet, add remaining oil. Sauté onion, carrots, and parsnip for 4–5 minutes until softened.

Pour in beef broth, stir in mustard and thyme, and simmer 2–3 minutes until sauce thickens slightly.

Add shredded cabbage and cook 3–4 minutes until just tender but still crisp. Season with salt and pepper.

Serve the vegetable medley over or alongside the grilled patties, drizzling pan sauce over the meat.