Sheet Pan Herb-Crusted Beef Burgers with Roasted Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy beef patties infused with fresh herbs, served atop a bed of perfectly roasted seasonal vegetables for a balanced Whole30 dinner. This American-inspired sheet-pan recipe, ready in about 35 minutes, pairs ground beef, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Trim zucchini into 1/2-inch thick rounds and slice bell peppers into 1-inch strips.
  2. Step 2: In a bowl, mix ground beef with rosemary, thyme, salt, and pepper until evenly distributed, then form into 4 equal patties.
  3. Step 3: Toss zucchini and bell peppers with 1 tbsp olive oil, salt, and pepper, then spread in a single layer on a parchment-lined sheet pan.
  4. Step 4: Place patties on top of vegetables, ensuring they're not overlapping, and drizzle with remaining 1 tbsp olive oil.
  5. Step 5: Roast for 18-20 minutes until beef reaches 160°F (71°C) internally and vegetables are tender with slightly crisp edges.

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