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Mini beef burgers


I also think of these as mini burgers with hidden veg. You could add lots of different vegetables. Parsnip and sweet potato immediately come to mind, and of course onion. Cooking the vegetables first means you can cook the burgers fairly quickly. Of course, add which ever herbs you like, fresh or dried. If you don’t want to fry them you could bake them in the oven.

They’re a great finger food either on their own or dipped into homemade tomato sauce. Or keep them round rather than flattening them, and add them to pasta and homemade tomato sauce for a version of spaghetti and meatballs.

Another great meal to have in your freezer.

MINI BEEF BURGERS

Prep time: 10 mins
Cook time: 10 mins
Makes about 25
Freezable

250g beef mince
1 medium carrot, finely grated
1/2 courgette/zucchini, finely grated
1/2 tsp dried oregano
1 egg yolk
some breadcrumbs (optional)

Put the grated carrot and zucchini in a microwave-safe bowl together with 1 tbsp water. Cook for 2-3mins on medium until tender. Drain off as much liquid as possible.

Mix all the ingredients together except for the breadcrumbs. Season if you wish. If the mixture is too wet to hold its shape when formed into small balls, add some breadcrumbs a spoonful at a time. Shape into small balls about 3cm in diameter.

Heat a small frying pan over a low heat (otherwise the outside of the burgers will burn before the inside cooks). Place the balls in the pan, flattening them out into burgers. Fry them in batches about 5 minutes on each side until cooked through.

Variations:

  • add other vegetables like grated parsnip or grated sweet potato
  • use fresh herbs (chopped parsley or oregano)
  • use lamb mince to make mini lamb burgers

Other uses:

What other meals do you cook for your little ones with minced beef?

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