Middle Eastern Turkey Burgers

Quick, flavorful and easy to eat, these are great for toddlers and adults alike.



Middle Eastern Turkey Burgers 
adapted from Fine Cooking
 
4 large or 12 mini burgers
20 min

1-1/2 lb. ground turkey
2 medium cloves garlic
Kosher salt
1/4 cup lightly packed chopped fresh mint
1/4 cup lightly packed chopped fresh parsley
2 Tbs. olive oil
2 tsp. sweet paprika
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. cayenne (optional, not recommended for children)

• Combine minced garlic with 1/2 tsp. salt, and using the side of a chef's knife, mash to a paste
• Mix the garlic paste, mint, parsley, olive oil, paprika, cumin, coriander, and cayenne, and gently add to the turkey. 
• Shape the meat into patties
• Grill or saute (recommended for mini patties) until just cooked through
• Serve with a warm, whole-wheat pita, yogurt and diced cucumber. [Little Man eats them plain or with yogurt]

Storage

Refrigerator: up to 2 days, or so. Reheat in the toaster oven.
Freezer: up to 1 month (possibly more), take a few days worth out at a time to thaw in the refrigerator 

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Black Bean Burgers

While not specifically for children, these protein-packed patties are hand-held and easy to chew making them perfect toddler food. They are a Little Man favorite, particularly when dipped in plain yogurt.



Black Bean Burgers
adapted from Fine Cooking
 
4 large or 12 mini burgers
30 min

3 Tbs. olive oil
1/2 cup thinly chopped scallions
2 large cloves garlic, finely chopped
15-oz. can black beans, drained and rinsed
1/2 cup coarsely chopped fresh cilantro
1/2 cup toasted whole-grain breadcrumbs (about 1 slice of bread)
1 large egg, lightly beaten
1/2 tsp. chile powder

1/2 tsp. ground cumin
Kosher salt

• Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the scallions and garlic and cook until they are fragrant and begin to soften. 
• Add the black beans and scallion/garlic mix to the food processor. Pulse 2 or 3 times to roughly chop. Do not over process.
• In a mixing bowl, gently mix in the cilantro, breadcrumbs, egg, chile powder, cumin, and 3/4 tsp. salt. Add the black bean mixture and combine. 
• Shape the mixture into patties. [I prefer making mini burgers, particularly for small children]
• Heat the remaining 2 Tbs. oil in the skillet over medium heat. Cook the burgers until lightly browned on both sides and cook through, flipping carefully, about 5 minutes total
• Serve with plain yogurt (or sour cream) and avocado 

Storage

Refrigerator: up to 4 days, or so. Reheat in the toaster oven.
Freezer: up to 1 month (possibly more), take a few days worth out at a time to thaw in the refrigerator 

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Flaxseed Carrot Muffins

Inspired a few years ago by a recipe from the back of a flaxseed meal package, these muffins have evolved to the point that one could really only call them distant muffin relatives. Since the Little Man turned 1 and acquired a few dietary opinions, it's been my quest to pack these bad boys with as much wholesome goodness as they can handle. Zucchini is the latest addition. Little Man does not believe zucchini is edible. 

They're particularly yummy briefly warmed in the toaster oven. Take it to the next level with smear of cream cheese or top it off with a small scoop of vanilla ice cream and pretend it's carrot cake.

Flaxseed Carrot Muffins

makes approximately 36 muffins
30 min plus bake time

2 c. whole wheat flour

1.5 c. flaxseed meal

1.5 c. Oat bran (I've substituted wheat germ and oatmeal before)

4 tsp baking soda

1 tsp sea salt

4 tsp cinnamon

2 c. shredded carrots

1-2 c. grated zucchini

3 granny smith apples, chopped or shredded

1 c. raisins

2 c. walnuts, chopped

1 c. coconut, unsweetened

4 eggs

½ -1 orange or mandarin, peeled

1.5 c. milk

2 tsp vanilla

1 c. honey, preferably unfiltered

• In your largest bowl, mix flour, flaxseed, oat bran, baking soda, salt and cinnamon. Stir in carrots, apples, raisins, walnuts, zucchini and coconut.
• Beat eggs and the peeled orange in blender or food processor. Add milk, vanilla and honey. Mix.
• Stir liquids into dry mixture. Don’t overmix.
• Line cupcake tin with baking papers and fill with batter. Fill cups to the top.
• Bake at 350 F, middle rack, 18-25 min depending on oven. Be careful not to overcook.

Storage
Refrigerator: up to a week, or so
Freezer:  up to 1 month (possibly more), take a few days worth out at a time to thaw in the refrigerator

Time Saving Tips

Shred carrots, zucchini, and apples in food processor with grater blade. You can also do this 1-2 days ahead of time and store in the refrigerator

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