Burgers are one of my son Ted’s favourite dinners. Although Ted is not a great vegetable fan. Therefore I’m always trying to hide vegetables in his dinner. In recent months I have noticed that Ted will eat burgers with vegetables in if I put it in a burger bun. So I decided to start stuffing burgers with veggies. Thank goodness Ted still enjoyed this burger and he didn’t notice the vegetables either. We love this one and we hope you enjoy it too.
Do you have children and if so, are they fussy eaters? Do you find yourself hiding vegetables? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Small mixing bowl
- Tablespoon
- Large mixing bowl
- Chopping board
- Vegetable peeler
- Grater
- Muslin cloth
- Baking tray
Ingredients
- Pork x 500g
- Onion x 1
- Carrot x 1
- Courgette x 1
- Dried mixed herbs x 1 tsp
- Tomato puree x 1 tbsp
- Almond flour x 4 tbsps
- Salt and pepper to taste
Method for the burgers
- Peel the onion then slice and dice it into small pieces.
- Set the onion aside.
- Now peel the carrot, courgette and butternut squash.
- Grate the carrot, courgette and butternut squash.
- Once both the vegetables have been grated put them into the muslin cloth.
- Fold the cloth around the vegetables and squeeze juice from the veggies.
- Once all or most of the juice is squeezed out set to one side.
- Put the mince or ground beef into a mixing bowl and dried oregano.
- Now add salt and pepper to your taste.
- Add the tomato puree and the egg.
- Put the squeezed veggies into the bowl as well.
- Add flaxseed and scrunch all these ingredients together with your hands.
- Once everything is well mixed together divide the mixture into four even parts.
- Now flatten the burger and make sure their is a dip in the middle of the burger.
- It will hopefully stop if from rising when in the oven.
- Now put the burgers into the fridge for a couple of hours or even overnight.
- Place the burgers onto a baking tray and put into the oven for about 25 – 30 minutes or until golden brown on the outside.
- Then serve with chips and salad or beans.
Veggie Pork Burgers were, of course, huge success in our house. Howard and Ted didn’t even notice the vegetables. I made these burgers the night before so this was an added bonus for me. All I had to do was cook them the next day in the oven. You could make these burgers in advance of the meal and store them in the freezer until you want to eat them. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 