Mini Beef and Carrot Burgers
As promised my recipe for mini beef and carrot burgers, the perfect family food and finger foods for self feeding little ones. The addition of finely grated carrot and chopped parsley gives a little extra flavour and nutrition. I also find it stops them from drying out.
My daughter absolutely loves these burgers and sometimes I will serve them in wholemeal pitta pockets (halved), this makes them easier for her to hold. Or, you can opt for a classic burger bun, with open sides. Toppings are up to you! But, I recommend making a few as adults love these too. If you have any leftovers, freeze the raw patties and then you have a standby quick supper.
Makes 12-14 mini burgers
500g organic lean beef mince, I use beef mince with 5-10% fat only
1/2 onion, peeled and finely diced
1 garlic clove, peeled and crushed
1 carrot, wash/ peel and finely grate
1 tablespoon parsley, finely chopped
oil for cooking
Preheat the oven 180C (fan oven)
Gently cook the onion in a little oil, to soften but not brown, this should take 10 mins. Add crushed garlic for the last 4 mins of cooking and stir to stop it catching. Set aside to cool completely
Gently combine the mince, onion & garlic mix, finely grated carrot, parsley. Then Shape into mini burgers, or patties, using a tablespoon (as a portion guide) so each is the same size.
Brown in a pan with a little oil for 5 mins, turning the burgers; then finish cooking in the hot oven for around 10 mins, until cooked to your liking. For small children make sure they are cooked through.
Mini Burgers, pitta pockets, homemade sweet potato chips, shredded lettuce, sliced avocado and cherry tomatoes (halve or quarter, for small children)