Turn up the ‘mmm’ with our Veggie Packed Burgers! These aren’t just any burgers; they’re tiny, tasty, and perfect for our tiny chompers. Veggies are the name of the game, and a great way to make sure your little one is getting their 5-a-day.
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12 Portions
-
10 mins
prep time -
35 mins
Cook time -
suitable for freezing
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V
Vegetarian
Ingredients
- 1 tin/400g kidney beans
- ¼ red onion, diced
- ½ red pepper, diced
- 80g mushrooms, diced
- 1 carrot, grated
- 2 slices of bread
- 100g cheddar cheese
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp dried oregano
Method
- Finely chop your onion, red pepper and mushrooms
- Grate your carrot
- Fry together in a pan with a drizzle of olive oil
- Add in your cumin, paprika and oregano
- Once everything is soft, add the contents of the pan into a food processor alongside your drained kidney beans, torn up slices of bread and grated cheese
- Pulse until your ingredients are fully combined but thick enough to hold its shape
- Wet your hands and shape into burgers (can be rolled into smaller balls if preferred)
- Pop into the oven at 200 degrees for around 25 minutes turning them halfway
- Serve with your choice of side (we went for sweet potato fries) and some extra veggies or salad
