Beef and Carrot Burgers
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. 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. 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.
ingredients
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
method
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.