French · Dinner
Beef Burger with Peppercorn Sauce (Low-Chol)
A pan-seared lean sirloin patty finished with a light peppercorn sauce made from low-fat milk and cornstarch. Served on a toasted bun with Dijon mustard, lettuce, tomato, and onion for freshness and sharpness alongside the peppery sauce.
$6
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
435Calories
38gProtein
16.5gFat
32gCarbs
6.8gSugar
2gFiber
820mgSodium
68mgChol
5.2gSat Fat
650mgPotassium
125mgCalcium
3.8mgIron
2.3mcgVitamin B12
9mgVitamin C
protein-rich
low-cholesterol
low-calorie
low-chol
Instructions
1
Prep
Form ground sirloin into a patty about 1.5cm thick, season both sides with salt and press crushed peppercorns into one face.
2
Sear
Heat olive oil in a skillet over medium-high heat and sear the patty peppercorn-side down for 3 minutes until deep brown, then flip and sear 3 minutes for medium.
3
Rest
Move patty to a plate and rest it for 5 minutes so juices settle back in.
4
Simmer
Pour beef stock into the skillet, scrape up browned bits, whisk in reduced-fat milk, add cornstarch slurry, and stir over medium-low heat for 2 minutes until thickened.
5
Build
Toast bun cut sides in the dry skillet over medium heat for 1 minute until golden, spread with mustard, layer lettuce, tomato, onion, set patty on top.
6
Plate
Spoon peppercorn sauce over patty and close bun to serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lean ground sirloin
- 2 tsp2 tsp black peppercorns
- 2 tsp2 tsp olive oil
- 22 hamburger bun
- 2 tsp2 tsp Dijon mustard
- 1/2 cup120ml reduced-fat milk
- 2 tsp2 tsp cornstarch
- 4 tbsp60ml low-sodium beef stock
- 11 onion
- 44 tomato slices
- a small handful lettuce
- a pinch of salt
