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Middle Eastern lamb-beef patties with pear chutney and cauliflower “rice”

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Make It Ahead

Middle Eastern lamb-beef patties with pear chutney and cauliflower “rice”

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 670 Calories/Serving

35 – 45 Minutes

These simple paleo patties combine lamb, beef, and an easy house-made spice blend for deep Mediterranean flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 pears (such as d’Anjou)
  • Pear chutney base (maple syrup - apple cider vinegar - whole grain mustard)
  • 2 tablespoons raisins
  • 5 ounces ground lamb
  • 5 ounces ground beef
  • 1-inch piece fresh ginger
  • 3 or 4 sprigs fresh flat-leaf parsley
  • Lamb-beef spice blend (baharat - coriander - cumin)
  • 10 ounces cauliflower “rice”
  • 2 or 3 sprigs fresh mint
  • 1 lemon

Ingredient IQ

The word “chutney” comes from the Hindi chatni, which itself comes from a verb meaning “to taste.” Chutneys come in every stripe, from thick to thin, chunky to smooth, sweet to sour, and spicy to mild. Their diversity and intense flavors help explain their universal appeal.

Make It Ahead
The chutney and patties (Steps 1 and 2) can be prepared up to 1 day ahead. Let the chutney cool, then cover and refrigerate overnight; rewarm before adding the mint and lemon juice. Cover and refrigerate the uncooked patties overnight, and proceed with Steps 3 through 6 the next day.

Nutrition per serving

Calories: 670, Protein: 31g (62% DV), Fiber: 10g (40% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 2.5g, Saturated Fat: 11g (55% DV), Cholesterol: 95mg (32% DV), Sodium: 220mg (9% DV), Carbohydrates: 58g (19% DV), Total Sugars: 37g, Added Sugars: (Maple syrup): 9g (18% DV).

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Start the pear chutney

  • Cut the pears lengthwise into quarters and cut away the cores; cut the quarters lengthwise into 1-inch strips, then crosswise into 1-inch-wide pieces.
In a small sauce pot over medium heat, warm 1 tablespoon butter or oil until hot but not smoking. Add the pears and cook, stirring occasionally, until just starting to soften, 2 to 3 minutes. Stir in the chutney base, raisins, and 1 cup water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the pears are tender but not falling apart, 15 to 20 minutes, depending on ripeness.
While the chutney cooks, prepare the rest of the meal.

2

Make the patties

  • Cut a small corner from the ground lamb packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Repeat with the ground beef.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for the cauliflower “rice.”
In a medium bowl, combine the lamb, beef, ginger, spice blend, and half the parsley. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into two ½-inch-thick patties. Refrigerate while you prepare the cauliflower “rice.”

3

Cook the cauliflower “rice”

In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes. Stir in the remaining parsley and transfer to another medium bowl. Wipe out the pan.

4

Cook the patties

In the same pan used for the cauliflower, if dry, add 1 teaspoon oil. Warm over medium-high heat until hot but not smoking. Add the lamb-beef patties and cook, turning once, until browned, 3 to 5 minutes per side for medium.
While the patties cook, finish the chutney.

5

Finish the chutney

  • Strip the mint leaves from the stems; coarsely chop the leaves.
  • Juice half the lemon; cut half into wedges for garnish.
Remove the chutney from the heat and stir in the mint and 1 teaspoon lemon juice. Season to taste with salt and pepper.

6

Serve

Transfer the lamb-beef patties and cauliflower “rice” to individual plates. Top the patties with the pear chutney and serve with the lemon wedges.

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