Iron-Rich Beef & Veggie Mini Burgers
Soft, juicy mini beef burgers packed with hidden carrots and spinach. These bite-sized patties are easy to chew and provide a massive boost of iron and protein for growing toddlers.
Ingredients
- 250 grams Ground Beef
- 1 small Carrot
- 0.25 cup Baby Spinach
- 2 tablespoons Breadcrumbs
- 1 large Egg Yolk
- 1 tablespoon Olive Oil
- 0.5 teaspoon Dried Oregano
Instructions
- Prepare the vegetables: Finely grate the carrot and finely chop the fresh spinach. Use a paper towel to squeeze any excess moisture out of the grated carrot.
- In a medium bowl, combine the ground beef, grated carrot, chopped spinach, and breadcrumbs.
- Add the egg yolk and the dried oregano. The egg yolk acts as a binder and adds extra healthy fats.
- Mix everything together with your hands until just combined. Do not over-mix, or the burgers will become tough.
- Form the mixture into small, flat patties (about 4-5cm in diameter). Make a small indent in the center of each patty with your thumb to help them cook evenly.
- Heat the olive oil in a non-stick skillet over medium heat.
- Cook the mini burgers for 4-5 minutes per side. Safety Step: Ensure the burgers are cooked all the way through; there should be no pink meat in the middle (internal temperature of 71°C/160°F).
- Let the burgers rest for 2-3 minutes to allow the juices to redistribute, making them softer.
- Serve as they are, or cut into quarters for younger toddlers who are still mastering their bite size.
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