Smash burger with green bean fries and chipotle mayo
- 1 lb 450 g ground beef, preferably chuck
- salt and ground black pepper
- 6 oz. 170 g fresh green beans or wax beans
- 2 tbsp 2 tbsp light olive oil or coconut oil (flavorless)
- salt to taste
- ¼ cup 60 ml mayonnaise
- 1 tsp 1 tsp tomato paste
- ½ tsp ½ tsp chipotle powder
- salt and ground black pepper to taste
- Divide the ground beef into two balls per serving, about 4 oz. (110 grams) each.
- Heat a large frying pan over high heat.
- When the pan is smoking hot, place the meatballs in the pan and press them down with a grill press, spatula, or the bottom of a glass, until less than 1/2-inch (1 cm) thick. Season generously with salt and pepper.
- Fry for about 2 minutes on each side or until the burgers have a nice brown crust.
- Wash and trim the green beans. Pat them dry with a paper towel (to avoid oil splatters).
- Heat a large skillet with oil over medium-high heat.
- Add the green beans to the pan and fry for about 5 minutes. They should retain their fresh, natural crunch!
- Place the green beans on a plate with a paper towel to absorb any excess oil. Season with salt before serving.
- Mix the mayonnaise, tomato paste, and chipotle powder in a small bowl. Add additional seasoning to taste — more chipotle means a spicier sauce.
- Serve right away or let sit in the fridge for 30 minutes or more to allow the flavors to develop.
Green bean fries
Love cheese? After flipping the burger, place a slice of cheddar cheese on top of the patty and let it melt.
Why not season your burgers with smokey chipotle chili and garlic powder? Or mix a dollop of dijon mustard and herbs to the ground beef before rolling them into balls.
Hi, Zoe! Tomato paste can certainly fit into a keto diet. You'll want to choose a brand with no added sugar, or you can always make your own! Keep in mind that only half a tsp is used per serving.