1/3 Lb. Ground Beef Plate Recipe

Form and season

Place the 1/3 lb ground beef in a bowl. Sprinkle salt, black pepper, onion powder, and garlic powder evenly over the meat. Gently mix with your hands until just combined — avoid overworking. Form into a patty roughly 3 to 3.5 inches across and about 3/4-inch thick, making a slight shallow indentation in the center to reduce doming while cooking.

Cook patty

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil shimmers, add the patty. Cook undisturbed 3 to 4 minutes until a brown crust forms. Flip and cook 3 to 4 more minutes for medium (adjust 1–2 minutes less for medium-rare or more for well-done). If desired, cover in the final minute to help cook through. Internal temperature should be 160°F (71°C) for well-done ground beef. Remove from pan and let rest 2 minutes.

Hard-boil egg

Place 1 large egg in a small saucepan and add enough cold water to cover by about 1 inch. Add 1/4 teaspoon salt. Bring to a rolling boil over high heat. Once boiling, reduce heat to a gentle simmer and cook 9 minutes for a fully set yolk. Immediately transfer egg to an ice bath or run under cold water for 3–5 minutes. Peel, slice in half or quarters, and set aside.

Prepare lettuce and tomato

Rinse and dry 1 cup iceberg lettuce leaves. Arrange on the plate as a bed for the patty. Slice tomato into 2 even slices and place beside the lettuce. If desired, season tomato lightly with a pinch of salt and a grind of black pepper.

Portion cottage cheese and fruit

Spoon 1/2 cup cottage cheese into a small ramekin or bowl. Add 1/2 cup prepared fresh fruit alongside or on top of the cottage cheese, depending on presentation preference.

Toast bread

Toast 1 slice of bread to desired doneness in a toaster or under a broiler for about 1–2 minutes per side. Immediately spread 1 teaspoon butter on the hot toast so it melts. Cut toast in half on the diagonal for serving.

On a dinner plate, place the lettuce bed and set the rested beef patty on top or beside it. Add the tomato slices and the halved hard-boiled egg. Place the ramekin with cottage cheese and fruit on the plate. Add the buttered toast. Serve ketchup and mustard on the side if desired.