Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Cut potatoes into 1-inch pieces. Add potatoes, 1/2 tbsp thyme and 1 tbsp oil (dbl both for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.

While potatoes roast, roughly chop parsley. Trim green beans. Peel, then cut carrot into 1/4-inch pieces. Peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Add green beans, carrots and 1/2 tbsp oil (dbl for 4 ppl) to another baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until tender, 8-10 min.

Combine beef, Montreal Steak Spice and breadcrumbs in a large bowl. Divide beef mixture into 8 equal portions (16 for 4 ppl). Roll into balls, then flatten into 1/2-inch thick patties. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then patties. Pan-fry until cooked through, 2-3 min per side. (NOTE: For 4 ppl, cook in batches, using 1/2 tbsp oil per batch.) Transfer patties to a plate and cover to keep warm. Remove the pan from heat. Carefully drain and discard all fat.

Return the pan to medium heat, then add onions. (NOTE: Add 1/2 tbsp oil, if pan is dry!) Cook, stirring occasionally, until softened, 3-4 min.

Add garlic, flour and remaining thyme to the pan with onions. Cook, stirring often, until fragrant, 30 sec. Add broth concentrate and 3/4 cup water (dbl for 4 ppl). Simmer, stirring often, until gravy reduces slightly, 2-3 min. Add half the parsley and 1 1/2 tbsp butter (dbl for 4 ppl). Cook, stirring until butter is melted and incorporated, 1-2 min. Season with salt and pepper.

Divide patties, potatoes and veggies between plates. Stir any juices from the plate with patties into thyme-onion gravy, then spoon gravy over patties. Sprinkle with remaining parsley.