It literally took me 14 minutes to make this. I don’t like when people use the word literally just because but I ACTUALLY LITERALLY mean it – super quick, amazing lunch.
I bought this ground beef at Belcampo Meat Co. because I like to purchase the most sustainable meat available to me. After some research (and a pro tip) I’ve also found that the ground beef also happens to be the best bank for my buck.
In a bowl I mixed ground beef, fresh chopped mint leaves, and minced garlic. I sprinkled that with salt and pepper before digging my hands into the meat – my favorite part of cooking ground beef. No, it’s not gross, is it?! Whatever.
I heated olive oil in a pan (medium heat), formed a perfect patty, and placed it right smack in the center of the pan. I covered the pan and let the patty dance in the sizzling oil – things got steamy.
In a different pan I heated coconut oil and sautéed cauliflower and red bell pepper. (Side note: this week I bought the best bell peppers I have EVER had from BiRite – the taste was noticeably different and juicy.) I added salt, pepper, cumin, and chili powder to the chopped up vegetables. When they were nearly ready I threw in a splash of maple syrup to create a sweet+spicy+crunchy effect – SUCCESS!
Somewhere in between the sautéing and the maple syrup, I flipped the patty over to cook evenly. When the patty was ready to serve (in other words it had that dark brown crispy look on each side) I assumed the vegetables were done also. I massaged baby kale with a splash of balsamic vinegar to use it as a cushion for the perfect little ground beef patty I had just given new life to. I topped it all off with blue cheese crumbles and by minute 15 I was expressing gratitude over this amazing meal (and taking an iPhone photo, obvi).
Hey, I hope you enjoy it!
∞ ♥ rf