The doctor said this day would come…Turner would become a picky eater! I usually have go-to recipes on hand, but lately I’ve been SO busy that I haven’t had time to prepare. So it’s been eggs and waffles for breakfast, peanut butter sandwiches and fruit for lunch, yogurt and his favorite almond meal muffins for a snack, and whatever we are eating for dinner (or another peanut butter sandwich,
Now, don’t get me wrong, this kid is CONSTANTLY hungry and could eat me under the table. But I refuse to give him junk to fill him up. I want his meals to be filled with protein and even those sneaky vegetables too! The only way I can do that is to plan ahead. I always sneak things like spinach and avocados into his smoothies. But when I have an hour to spare, I like to take whatever I have on hand and whip up “burgers” of some sort (and by burger I mean anything I mix up and shape into a patty). This week I scoured the fridge and pantry for anything I could turn into a healthy “burger”. These beet and black bean burgers are a winner!
I started by cooking some quinoa (read about the amazing benefits of quinoa HERE). While that simmered, I sautéed onions, shredded carrots, and diced ginger root. I pulsed the beets and sautéed veggies in the food processor a few times to break them up. Side note about the beets, I used the steamed and peeled baby beets in the fridge section at Trader Joe’s. I’ve seen them in several grocery stores.
Once the quinoa was finished, I added a cup of cooked quinoa and the black beans to my food processor and pulsed a few more times. I let that cool slightly so it wouldn’t cook my egg! Then I added in the bread crumbs and egg and processed for a few seconds to form a “dough”. I used an ice cream scoop to form patties and seared them on either side until crisp on the outside and warmed through, just like a burger!
I served it up with a little BBQ sauce and a bun. He actually eats the bun separately, but for us grown ups, I took a picture of the burger and bun together! I hope you and your kiddos enjoy!
- 1 cup quinoa
- 2 cups chicken or vegetable broth
- 1 8 oz package steamed and peeled baby beets (in fridge section)
- 1/2 onion, rough dice
- 1/4 c shredded carrots
- 1 tsp fresh ginger, rough dice
- 1/2 c canned black beans, drained and rinsed
- 1/2 c bread crumbs
- 1 egg
- Olive Oil
- Cook quinoa in the chicken or vegetable broth according to package.
- Sautee onion, carrots, and ginger in 1 Tbsp olive oil until onions are translucent, about 5 minutes.
- Combine beets and sauteed vegetables in the food processor and pulse a few times to combine.
- Add 1 cup cooked quinoa and black beans to the food processor. Pulse to combine. Let cool slightly.
- Add bread crumbs and egg to the food processor and pulse for a few seconds, until dough forms.
- Heat a large sautee pan to medium-low heat. Coat the bottom of the pan with a thin layer of olive oil (about 1 Tbsp).
- Using a standard ice cream scoop, form patties in your hand and place on the pan. Cook for 5 minutes, or until crisp.
- Flip and cook for about 3 more minutes, until crisp and warmed through.
- Set patties aside to cool. Store in the fridge in an airtight container for up to 3 days or freeze for up to 3 months.