BETA
Onion Beef Patties with Tomatoes & Rice
Juicy oval beef patties, warm tomatoes and rice make a skillet supper without skewers.
50 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Ground beef600 g
- Onion180 g
- Tomato500 g
- Red onion60 g
- Ground turmeric0.5 tsp
- Ground cumin0.5 tsp
- Olive oil1 tbsp
- Salt0.75 tsp
- Black pepper0.5 tsp
- Basmati rice250 g
- Water450 ml
Quantities describe recipe usage, not package sizes.
Allergen notes
None inherent; check packaged ingredient labels.
Method
Mix and shape
Grate the yellow onion and squeeze it firmly in a clean towel, discarding its liquid. Mix the squeezed onion with beef, turmeric, cumin, salt and pepper for 1–2 minutes until tacky. Shape into eight oval patties about 1.5 cm thick. Refrigerate while starting rice. Wash hands and surfaces after raw meat.
Cook the rice
While the main dish cooks, rinse the rice and drain. Put it in a saucepan with 450 ml water. Bring to a boil, cover and cook over the lowest heat for 12–15 minutes, or follow the packet if it specifies another ratio or time. Remove from the heat and rest covered for 10 minutes, then fluff. Serve promptly.
Cook the patties
Heat oil in a large skillet over medium-high heat. Cook patties in two batches for 4–5 minutes per side, lowering heat if they brown too quickly. Each must reach 71°C (160°F) in its centre. Transfer to a clean plate and keep warm.
Soften tomatoes
Halve tomatoes and cut red onion into thin wedges, keeping a little root attached to hold each wedge together. Put both in the skillet, tomatoes cut-side down. Cook 4–6 minutes, turn and cook 2–3 minutes more, until the tomatoes soften and onion edges brown. If the onion is still firm, cover and cook for another 2 minutes.
Serve
Give each person two patties, rice, warm tomatoes and browned onion wedges. Spoon the skillet juices over the rice.
Refrigerate leftovers promptly in shallow containers within 2 hours. Reheat leftovers to 74°C (165°F).
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