Classic Seasoned Beef Patties with Roasted Cauliflower and Sautéed Zucchini

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss cauliflower florets with 1/2 Tbsp olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast 18–22 minutes until golden at the edges and tender — give them a turn halfway through.

2. 2

   Meanwhile, mix the ground beef in a bowl with 1 tsp salt, 1/2 tsp pepper, garlic powder, and onion powder. Handle gently — overmixing makes tough patties. Divide into two equal portions and form into patties about 3/4–1 inch thick, making a slight dimple in the center of each so they cook evenly.

3. 3

   Heat a heavy skillet over medium-high with 1/2 Tbsp olive oil. When shimmering, add the patties and cook undisturbed 3–4 minutes until a brown crust forms. Flip and cook another 3–4 minutes for medium (cook a bit longer if you like well done). In the last minute, add butter to the pan and spoon the melted butter over the patties for flavor.

4. 4

   While patties cook, slice zucchini into 1/4-inch rounds or half-moons. After patties rest 3–4 minutes on a plate tented with foil, use the same skillet (no need to wash) to sauté zucchini: add remaining olive oil if needed, then zucchini with a pinch of salt and pepper. Cook 3–4 minutes, stirring, until just tender and lightly browned.

5. 5

   Plate one patty per person with a generous pile of roasted cauliflower and sautéed zucchini. Taste and adjust seasoning — a little extra salt or pepper wakes everything up.

6. 6

   Leftovers keep 2 days in the fridge. Reheat gently in a skillet to preserve juiciness.