I’m currently trying out various new ideas and recipes on the whole family. The objective is to find some new ‘dinner winners’. Tasty and healthy food that we can all enjoy. The top recipes will be rolled into our family favourites and called upon when we need a trusted result.
Like a lot of families, we can be really fragmented in terms of the food and times that we eat. It’s not unusual during the week for us to have three different meals at three different times. I appreciate we can’t completely change that. However I am on a mini mission with my Project Dinner Winner to increase the common ground. The key things:
- The meals all have to be healthy and nutritious, made from unprocessed foods
- They have to be easy to make and ideally freezable too
- They have to taste great
So first up, these flavoursome little mini burgers. They’re incredibly tasty, jam packed with goodness and very simple to make.
The ‘big people’ version served with garlic roasted cauliflower, broccoli and chickpea:
The ‘little people’ version served with melted cheese and smiley face vegetables:
To make around 20 mini burgers (each around 75 calories) you will need:
- 2 tablespoons of oil plus a little to brush before cooking
- 1 medium onion
- 2 cloves of garlic
- 400g turkey
- 1 grated carrot
- 200g spinach
- 120 g of gluten free/regular oats (or 100g breadcrumbs)
- 2 eggs
- 1 tsp oregano
- 1 tablespoon balsamic
And here’s how:
- Fry the onion and garlic in the oil till translucent and soft.
- Add the vegetables, balsamic and oregano and reduce on the heat till the spinach has completed wilted down and most of the liquid has evaporated (this is important for the consistency of the burgers).
- Once cool use a hand blender or food mixed to blitz up the mixture so that there are no big chunks left.
- Then in a separate bowl mix together the oats, turkey, eggs.
- Combine both sets of ingredients in the mixing bowl with a spoon. The mixture will be pretty moist, not as firm as a classic burger, but stable enough to shape.
- Make individual balls (each approximately 25/30g) and gently pat into neat dinky burgers. You can make all the burgers and fridge/freeze the ones you don’t need at this stage, or just freeze the mixture you don’t need.
- Brush the ones you’re making with oil on both sides and gently fry until golden brown. Don’t blast them on too high a heat or they’ll char pretty quickly.
- Once browned, pop them in an oven at around 180 degrees c for about 15 further minutes.
- You can then add cheese and grill, or serve up with salad and roasted vegetables. Try adding some crunch to the plate as the burgers are soft in their texture.
The vegetables shown here were easy to make. Just chop cauliflower and broccoli into small florets and a garlic clove into slivers. Lay on a tray with a handful of chickpeas. Brush them all with olive oil and sprinkle with salt and pepper. Roast till they start to change colour and the garlic has gone crispy. They add some good texture and a nice punch of garlic to the plate too. I’d definitely recommend having a go.
The tough critics here gave these mini burgers a clean plate thumbs up. I hope these work out well for others too.