Italian Herb Beef Patties with Roasted Tomato
These Italian herb beef patties turned out so good! I shaped them taller and thicker, like individual servings of meatloaf, and topped each one with tomato and mozzarella.
I used plant-based mozzarella on Michael’s portions and regular mozzarella on mine. Everything baked together in one dish. To tell them apart, I marked my portions with toothpicks and removed them before serving.
For my first batch, I used Roma tomatoes. Next time, I recommend a large tomato cut into slices about ½ inch thick. It gives you a wider surface for the cheese.
Makes: 4 servings
Prep time: About 15 minutes
Baking time: Varies with the thickness of the patties; use a meat thermometer to check doneness.
Ingredients
Beef patties
1½ pounds ground beef, 80% lean
¼ cup finely minced onion
2 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
Roasted tomato and cheese topping
1 large tomato, cut into 4 slices about ½ inch thick
2 teaspoons olive oil
½ teaspoon dried basil
¼ teaspoon garlic powder
Small pinch of salt and black pepper
About 1 tablespoon shredded mozzarella per tomato slice, regular or plant-based
Use just enough cheese to lightly cover each tomato slice. The amount will depend on the size of the slice.
Instructions
Preheat the oven.
Heat the oven to 425°F. Lightly grease a rimmed metal baking pan or oven-safe baking dish deep enough to hold the juices released by the beef.
Mix the beef.
Gently combine the ground beef, onion, garlic, Worcestershire sauce, parsley, oregano, salt, and pepper. Mix just until combined.
Shape the patties.
Divide the mixture into 4 equal portions. Shape them into taller, thicker patties, like individual meatloaves. Place them in the baking dish with space between them.
Add the tomatoes.
Pat the tomato slices dry. Place one slice on each patty. Brush the tomatoes with olive oil, then sprinkle with basil, garlic powder, salt, and pepper.
Bake uncovered. Begin checking the temperature at about 20 minutes and continue cooking as needed. These thicker patties may take longer than flatter ones. Insert a meat thermometer sideways into the center of each patty. Ground beef must reach 160°F.
Rest and serve.
Let the beef patties rest for about 3 minutes. Remove any toothpicks used to identify the cheese toppings. Lift the patties from the dish with a slotted spatula, leaving excess grease behind.
Cheese Choices and Carbohydrates
You can use regular or plant-based mozzarella to suit your household.
A more generous topping will add more carbohydrates, especially with many plant-based cheeses. Regular mozzarella can also contribute carbohydrates. Check your package label and adjust the carb count for the amount you use.
“He causeth the grass to grow for the cattle, and herb for the service of man: that he may bring forth food out of the earth;
And wine that maketh glad the heart of man, and oil to make his face to shine, and bread which strengtheneth man's heart.” Psalm 104:14–15
As we enjoy a simple meal, we can pause and thank God for the food He provides and the strength it gives us.
Serving Suggestion
We enjoyed these beef patties with ¾ cup of steamed broccoli and cauliflower and a small, ½-cup side salad of lettuce and onions per person.
Use whichever salad dressing you enjoy, and remember to count the carbohydrates from the amount you use.
Estimated Carbohydrates
Cheese and salad dressing are not included in these estimates. Add their carbohydrates using your package labels. A generous cheese topping can increase the carb count, especially with many plant-based cheeses.
Beef Patties with Roasted Tomato Only
Total for whole recipe — 4 servings:
Total carbohydrates: approximately 16 g
Fiber: approximately 4 g
Net carbohydrates: approximately 12 g
Per serving — 1 tomato-topped beef patty:
Total carbohydrates: approximately 4 g
Fiber: approximately 1 g
Net carbohydrates: approximately 3 g
Complete Meal with Vegetable Sides
Includes one tomato-topped beef patty, ¾ cup of steamed broccoli and cauliflower, and a ½-cup lettuce-and-onion salad per serving.
Total for whole recipe with sides — 4 servings:
Total carbohydrates: approximately 46 g
Fiber: approximately 18 g
Net carbohydrates: approximately 28 g
Per serving — 1 beef patty with vegetable sides:
Total carbohydrates: approximately 11.5 g
Fiber: approximately 4.5 g
Net carbohydrates: approximately 7 g
Net carbohydrates = total carbohydrates minus fiber. These are estimates; vegetable sizes, proportions, and ingredient brands will change the amounts. Add the carbohydrates from your cheese and dressing to get your meal’s final total.
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