Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4 ppl) off 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, until potatoes are golden-brown, 25-28 min.

While potatoes roast, roughly chop parsley. Trim snap peas. Peel, then mince or grate garlic. Combine beef and breadcrumbs in a large bowl. Season with salt and pepper. 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, 3-5 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. When done, remove the pan from the heat, then drain off 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. While onions cook, toss snap peas with 1 tsp oil (dbl for 4 ppl) on another baking sheet. Season with salt and pepper. Roast in the top of the oven, until tender, 4-5 min.

While snap peas roast, add garlic, flour and remaining thyme to the pan with the 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 is slightly reduced, 2-3 min. Add half the parsley and 1 1/2 tbsp butter (dbl for 4 ppl). Stir until butter melts, 1-2 min. Season with salt and pepper.

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