Spacious Spinach & Carrot Beef Patty Bake

Name: Baked Beef Patty with Veggie Bed
Total time: 30 min
Yield: 2 servings
Ingredients: 2 beef patties; 200 g carrots, cut into 1 cm dice; 100 g spinach, roughly chopped; 1 onion, sliced; 2 cloves garlic, minced; 1 tbsp olive oil; to taste salt; to taste black pepper

aka Baked Beef Patty with Veggie Bed

This open‑plan bake advertises room for beef, carrots and spinach – no hidden fees, just tasty real estate!

30minutes

237kcal / serving

2serves

Easydifficulty

no shops were harmed

Ingredients

2beef patties
200 gcarrots, cut into 1 cm dice
100 gspinach, roughly chopped
1onion, sliced
2 clovesgarlic, minced
1 tbspolive oil
to tastesalt
to tasteblack pepper

13gprotein

11gcarbs

17gfat

≈ 237 kcal each, give or take a vibe

Method

Preheat oven to 200 °C.
In a skillet, heat olive oil over medium heat; add onion and garlic, sauté 3 minutes.
Add carrots and cook until just tender, 5 minutes; stir in spinach until wilted, 2 minutes.
Transfer the vegetable mixture to a baking dish, spreading evenly.
Place the beef patties on top of the veg bed; season everything with salt and pepper.
Bake for 15‑18 minutes, or until the patties reach an internal temperature of 71 °C.
Rest 2 minutes before serving to let the juices settle.

Use a meat thermometer – 71 °C guarantees safe beef while keeping it juicy.

Pairs beautifully with Stage a virtual open house tour while the bake finishes in the oven.

Rate it. The chef can take it.

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