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Beef Burger Patties with Garlic Aioli & Roasted Carrot Fries.

  • 1 (5 oz) pkg
    baby arugula
  • 8 medium
  • 2 cloves
  • 1 ½ lb
    lean ground beef
  • 1
  • 2
    black pepper
    Dijon mustard
    extra virgin olive oil
    virgin coconut oil
  • 1
    Preheat the oven to 475°F.
  • 2
    Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    1 (5 oz) pkg baby arugula
    8 medium carrots
    1 lemon
  • 3
    Peel the carrots, then trim off the ends; discard the peels and trimmings. Halve the carrots crosswise, then cut into ¼-inch-thick sticks.
  • 4
    Place the carrots on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat, then arrange in a single, even layer.
    1 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 5
    Place the carrots in the oven and roast, stirring halfway through, until browned and tender when pierced with a fork, 15 to 20 minutes. Remove from the oven.
  • 6
    Trim off and discard the ends of the shallots; peel and mince the shallots. Transfer to a medium bowl.
    2 shallots
  • 7
    Preheat a skillet over medium heat.
  • 8
    To the bowl with the shallot, add ground beef, salt, and pepper. Using your hands, mix well, then form into 4 equal patties.
    1 ½ lb lean ground beef
    1 tsp salt
    ½ tsp black pepper
  • 9
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 10
    Place the burger patties in the skillet and cook until browned and cooked to your desired degree of doneness, 3 to 5 minutes per side. Transfer to a plate.
  • 11
    Juice the lemon and divide the juice between a small bowl and a large salad bowl.
  • 12
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the small bowl with the lemon juice.
    2 cloves garlic
  • 13
    Add mayonnaise to the lemon juice and garlic; mix together.
    4 tbsp mayonnaise
  • 14
    Add olive oil, Dijon, salt, and pepper to the salad bowl with the lemon juice; whisk together.
    1 tbsp extra virgin olive oil
    ½ tsp Dijon mustard
    ½ tsp salt
    ¼ tsp black pepper
  • 15
    Add the arugula to the salad bowl and toss to coat in the dressing.
  • 16
    To serve, divide the arugula salad, burger patties, carrot fries, and aioli between plates. Enjoy!