Eosinophilic Esophagitis Friendly Rosemary Beef Snack Patties
These little patties pack a serious punch of flavor from fresh rosemary, dried oregano, turmeric, and a bright hit of lemon juice — all working together to make plain ground beef anything but boring. For anyone managing eosinophilic esophagitis, finding satisfying snack foods that don't rely on common trigger ingredients can feel like a constant uphill battle, and that's exactly where this recipe earns its keep. The ingredient list is tight and intentional, leaning on garlic-infused olive oil instead of whole garlic to deliver that savory depth without the fuss. Each patty gets a hard sear in a hot skillet, building a deeply browned crust that makes them feel indulgent even though the preparation is genuinely simple. Pressing them to a uniform half-inch thickness means they cook evenly every time, so you're not guessing whether the center is done — just pull out a thermometer and look for 160°F. They rest for two minutes after cooking, which keeps them juicy all the way through. Make a full batch and you've got a protein-forward snack ready to grab throughout the week.
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Learn more →Ingredients
4 servings
- 1 lb ground beef (85/15)
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp garlic-infused olive oil, plus more for the pan
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ½ tsp dried oregano
- ¼ tsp ground turmeric
- 1 tsp fresh lemon juice
Instructions
- 1
In a large mixing bowl, combine the ground beef, rosemary, garlic-infused olive oil, salt, black pepper, oregano, turmeric, and lemon juice. Mix with your hands until the seasonings are evenly distributed, about 30 seconds — stop as soon as the mixture is uniform to avoid overworking.
- 2
Divide the mixture into 8 equal portions and press each into a flat round patty about 1/2 inch thick.
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