Veggie Buds Club
  • Home
  • Blog
  • Shop
  • About
  • Contact

Beet Black Bean Burgers

4/24/2018

0 Comments

 
These mini veggie burgers include raw beets which can be much milder in flavor than cooked ones. Kids will love to mash the beans, help measure ingredients, and 
choose how to top their own veggie patties. Serve on a bun or on its own with a dip on the side. 
Picture
This recipe was developed by Heather Staller, a mom of two boys, ages 5 and 3, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.

Beet Black Bean Burgers

Makes 6 small veggie burgers
Ingredients    
  • 1 tablespoon ground flax seed (flax meal)
  • 1 1/2 cups cooked black beans (1 15-ounce can, drained and rinsed)
  • 1/2 cup peeled and grated raw beet* (about 1 medium-large beet)
  • 1/2 cup grated carrot (about 1 small carrot)
  • 2 tablespoons chopped fresh cilantro or parsley (or any soft green)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon coarse salt
  • 2 tablespoons of oat flour (or any flour)
  • 6 slider buns, if desired
  • Topping suggestions: sliced avocado, sliced tomato, cheese, ketchup, ranch dressing
Instructions
  1. Add flax to a small bowl and stir in two tablespoons of water. Set aside.
  2. In a large bowl, add beans and mash with a potato masher or large spoon until most of the beans are mashed.
  3. Add remaining ingredients and flax mixture to the beans. Stir until well combined. 
  4. Divide dough into 6 equal sized portions then form into small burger patties. If the bean mixture is too sticky, stir in an additional tablespoon of flour and try again. At this point patties can be covered and refrigerated for up to a day. 
  5. When ready to eat, heat oil in a non-stick or well seasoned cast iron skillet over medium heat. Cook burgers until browned and crispy, about 1 minute per side.
  6. Serve on slider buns, if desired, with any toppings you’d like 
*You can use a box grater or food processor to grate the beet and carrot. If doing it by hand, hold beet with a paper towel to prevent your hand from getting too red.

Want your kids to eat more veggies?

Check out our shop for interactive and fun products that teach kids that veggies are fun and tasty! In our shop you can find kid-safe knives, interactive placements, veggie-themed activity boxes, and more!
0 Comments



Leave a Reply.

    Categories

    All
    Appetizers
    Apples
    Arts And Crafts
    Asparagus
    Avocado
    Baked Goods
    Basil
    Beans
    Beets
    Bell Peppers
    Berries
    Boy Choy
    Breakfast
    Broccoli
    Brussels Sprouts
    Cabbage
    Carrots
    Cauliflower
    Celery
    Chickpeas
    Corn
    Cucumbers
    Dessert
    Dinner
    Dip
    Food Art
    Games
    Garlic
    Growing Projects
    Herbs
    Kale
    Lettuce
    Lunch
    Lunch Box
    Melon
    Onions
    Peas
    Potatoes
    Pot Luck
    Pumpkins
    Radishes
    Rutabaga
    Salad
    Side Dish
    Smoothie
    Snack
    Snacktivity
    Soup
    Spinach
    Summer Squash
    Sweet Potatoes
    Tomatoes
    Turnips
    Veggie Buds Book Club
    Watermelon
    Winter Squash
    Zucchini

© 2017 Veggie Buds Club LLC. All rights reserved.
  • Home
  • Blog
  • Shop
  • About
  • Contact