What is it?
This product is 8 servings of frozen beef patties meant to be eaten as hamburgers. Plus they're suprisingly lean with only 4 grams of fat and 130 calories per patty. I know what you're thinking, carb fillers!? None! The patties are frozen with beef broth so they retain moisture when you cook them. And, they taste good.
What we like:
Easy and Accessible: Buy a box at your local supermarket and leave them in your freezer. No need to plan ahead or to defrost. The cooking directions are easy to follow and cook the meat to medium (so subtract a minute or two from each side's cooking time if you prefer rarer).
Affordable: Between $5.99 and $7.99 per box of 8 patties.
Portion Controlled: If you're like me and have trouble trying not to eat too much, it's better to use products already portioned for you. Each patty is enough protein for your meal.
What we don't like:
If you're watching your sodium intake the patties are slightly high in sodium (420 mg). Even if you're not watching your sodium, remember they're already seasoned so don't add any salt!
How we used them:
The product works best as a burger but if you like the product and want more variety, try some of my recipes or experiment with your own. It's best to keep the patty in 1 piece. If you cut it up, the juices run out and it gets a bit dry.
Pizza Burgers
Overview: A quick dinner, faster than delivery (serves 2)
- 2 Philly-Gourmet Sirloin Tip Beef Patties
- 2 light Multi-Grain English Muffins
- 1 cup your favorite tomato or pasta sauce
- 4 tbsp shredded mozzarella (part skim)
- Follow box directions to cook the patties, but remove 3 minutes early.
- While patties are cooking, split the English muffins and toast them.
- Microwave the tomato sauce for 20 seconds (I use a powerful Sharp Carousel, 1200-watt microwave
).
- After removing patties from heat 3 minutes early, place one on each bottom half of English muffin.
- Spoon half the sauce on to each patty and cover each with half of the cheese.
- Place the open-faced burgers in a toaster oven and toast until the cheese is melted, about 2 minutes.
- Remove and serve.
Steak & Eggs
Overview: The classical indulgent breakfast, without being too indulgent (serves 2)
- 2 Philly-Gourmet Sirloin Tip Beef Patties
- 1 egg
- 2 egg whites
- 2 slices cantaloupe or honey dew
- 2 slices whole grain toast
- Cook the patties according to package instructions.
- When the patties are half way done, heat a skillet coated with non-stick cooking spray.
- Combine and beat the egg and egg whites.
- Turn skillet to low heat and pour in the egg mixture. Tilt the pan to have egg cover the entire surface.
- As the eggs cook, push the eggs in pan to let more egg touch the surface of the pan. Flip over and remove as soon as the egg is no longer running.
- Put half on each plate. Season eggs with salt & pepper.
- Place a patty (do not salt!), slice of toast, and a slice of melon on each plate and serve.
Beef Patty Marsala
Overview: Fancy dinner with almost no fuss (serves 2)
- 2 Philly-Gourmet Sirloin Tip Beef Patties
- 1 cup chopped onions
- 4 large white mushrooms (sliced)
- 1 1/2 cups chicken broth
- 4 tbsp Marsala wine
- 2 tsp cornstarch
- 2 tbsp cold water
- Heat a medium to large pan coated with non-stick cooking spray.
- Saute onions and mushrooms with a pinch of salt for 2 minutes on medium heat. Remove the mushrooms and onions from the pan and place near by.
- Add beef patties and cook on medium heat for 4 minutes.
- Turn patties over and cook for another minute.
- Add onions and mushrooms back to the pan with with patties.
- Add Marsala wine and then add the chicken broth.
- Turn the heat to high and cook for 2 min. (During this time, mix the cornstarch and water together, stir until smooth.)
- Turn off the flame and stir in the cornstarch and water mixture. (Optional: fresh ground pepper)
- Serve with potatoes or rice and any vegetable for a complete meal.
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