Hidden veggie cheeseburgers
Kids love cheeseburgers but veggies… not so much! Beautiful beetroot, courgettes and carrots are craftily hidden in these moreish patties to help give your wee ones the nutrients they need and deserve. Serve DIY style with your favourite condiments so you and the family can build your ultimate burger.
Ingredients
Method
Ingredients
- ½ carrot, finely grated
- ½ courgette, finely grated
- 1 beetroot, peeled and finely grated
- 500g beef mince
- ½ brown onion, finely diced
- 2tsp dried mixed herbs
- 1 egg, beaten
- ¼ cup breadcrumbs
- 1 Tbsp Worcestershire or soy sauce
- Rice bran oil
- 4-6 burger buns, toasted
- Salad ingredients, as desired
- Condiments of your choice, to serve
- 4-6 cheese slices or grated cheese of your liking
Method
- Strain the carrot, courgette and beetroot through a clean cloth or tea towel and squeeze tightly to remove any excess liquid.
- Transfer to a large bowl, then mix together with the beef mince, onion, herbs, egg, breadcrumbs, Worcestershire sauce, salt and pepper until fully incorporated. Once combined, cover, and leave to rest for 10 minutes.
- Once rested, shape the mixture into 4-6 burger patties and lay onto a tray. Bring a frying pan to a medium heat with a drizzle of oil, then pan fry for 3-4 minutes on each side or until golden brown and cooked through.
- Top each patty with a slice of cheese if desired, then add a splash of water to the frying pan and cover with a lid to allow the cheese to melt. Once melted, serve the cheeseburgers assembled with burger buns and fillings as desired.
TOP TIP:
To get one step ahead, make a double batch of this burger mixture, and freeze the raw patties to have on hand for a quick dinner option! Simply freeze on a tray, then portion and allow to defrost before cooking.
Use seasonal veges to bulk up the mince and make it go further for less.