Kid-Friendly Burger Recipes for National Hamburger Day
May 23, 2017
Sunday, May 28 marks National Hamburger Day. From triple-stacked and cheese-stuffed to sliders and quarter-pounders, these patty cakes are growing in popularity and often overflowing with toppings like bacon, caramelized onions, fried green tomatoes and an assortment of different cheeses. Many burger recipes have even coined their own namesakes like “The Elvis” or “The Charlie Brown.”
Early experiences with food – including burgers – will have a strong impact on the future eating habits and health of young children.
Health and fitness are integral parts of Kiddie Academy’s Life Essentials® philosophy, which addresses the importance of keeping children fit and healthy by ensuring children’s daily routines meet and exceed the recommendations of leading national health and fitness organizations.
With BBQ season underway and the Memorial Day holiday weekend ahead, we’re sharing some of our favorite, kid-friendly healthy burger recipes you can try at home!
Mini Chicken Burgers
Toddlers love food they can pick up with their fingers and these chicken burgers with apples and carrots included are delicious. Use organic or locally-sourced ground chicken for an extra healthy component to this burger by Annabel Karmel!
- 250 g minced chicken or turkey
- 5 spring onions
- 1 tbsp fresh thyme
- 1/2 apple
- 50 g parmesan
- 50 g carrot
- 50 g white breadcrumbs
- 1 tbsp sweet chilli sauce
- 2 tsp soy sauce
Mix all of the burger ingredients together in a bowl. Season and shape into 8 burgers.
Pre heat the grill. Arrange the burgers on a baking sheet and put a little butter or margarine and Marmite on each one. Cook under a hot grill for about 5 minutes each side under until cooked through in the middle.
Alternatively to fry. Heat the oil in a frying pan. Fry the burgers for about 5 to 6 minutes, turning half way through until lightly golden and cooked through in the middle.
Serve on their own or with mini buns or bagels and a little mayonnaise or ketchup and salad.
Packed with protein, low in fat and high in dietary fiber, these loaded-bean burgers are great for vegetarian families. According to the recipe by Weelicious, these burgers cost very little to make (especially when you compare it to buying meat), freeze beautifully (so you can make them and keep them on hand for whenever your crew feels like burgers) and make everyone smile when they take a bite!
- 1 15 Oz. Can Garbanzo Beans, drained and rinsed
- 1 Small Carrot, chopped
- 1 Garlic Clove
- 1 small onion, chopped
- 2 eggs
- 1 Tsp Salt
- 1/3 Cup Bread Crumbs (I used whole grain)
- 2 Tsp Sesame Seeds (I used toasted sesame seeds)
- 1 Tbsp oil
Place the first 6 ingredients in a food processor and pulse until combined.
Place garbanzo bean mixture in a bowl and combine with the bread crumbs and sesame seeds.
Place 1/4 cup of mixture in your hands and form into patties (I used an ice cream scooper to portion the patties-mixture will be moist).
(To Freeze: After step 3, place patties on a sheet tray and freeze for 30 minutes. Then transfer to a ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours then follow steps 4-7.)
Heat oil in a large saute pan over medium high heat.
Cook the patties for 5 minutes.
Turn the patties, reduce the heat to low and continue to cook for an additional 5 minutes.
Black Bean Quinoa Burgers
Beans offer great protein and the stick-to-your-ribs quality that other veggie items don’t always offer. Throw in quinoa and you’ve got yourself a great burger replacement. This burger by CookingWithMyKid.com may not taste like a traditional hamburger, it still tastes great on a bun and takes the same patty shape as what kids are used to (while venturing to try something new!).
- 1/2 cup quinoa
- 1 cup veggie broth
- 1 16 oz can black beans (drained + rinsed)
- 1 tablespoon taco seasoning
- 1 tablespoon butter or olive oil
- salt and pepper
- 1 egg white
- cooking spray
Preheat oven to 375 degrees. In a small saucepan bring veggie broth to a boil. Pour in quinoa and reduce to a simmer.
Simmer for 10 minutes until water is mostly absorbed and germ ring appears on quinoa.
Stir in butter or olive oil and set aside to cool. (It’s ok if your quinoa is a little moist, it will cook more in the oven.)
In a medium bowl use a potato masher or a fork to mash up black beans. Stir in quinoa, taco seasoning and egg white.
Add salt and pepper to taste.
Scoop out black bean mixture and form into a 1 1/2 inch ball. Flatten the ball and place on a greased cookie sheet.
Continue until you have used up all the mixture. Spray the top of the burgers and bake for 15 to 20 minutes or until they firm up an begin to brown.
Serve on mini buns. Makes approximately 10 mini burgers.
The Salmon Burger
Combining omega-3, fatty-acid-rich salmon with some sweet pureed carrots and hoisin sauce, this Do It Delicious blog created a burger (also featured in this cookbook) that packs in veggies along with the fish.
- 2 T chopped fresh chopped ginger
- 2 cloves garlic
- 1 T reduced-sodium soy sauce
- 2 T hoisin sauce (plus more to top the burgers, if desired)
- 2 T reduced-fat mayonnaise
- 1/2 cup carrot puree
- 1/4 teaspoon salt
- 2 pounds wild salmon, pin bones and skin removed, cut into 1-inch pieces
- 1 teaspoon olive oil
- 6 whole wheat hamburger buns
- Lettuce, sliced tomato for garnish (optional)
Put the ginger and garlic in a food processor and pulse until finely chopped. Add the soy sauce, hoisin, mayonnaise, carrot puree, salt, and salmon. Pulse until the ingredients are combined and begin to hold together.
Form the salmon mixture into 6 patties (the mixture will be very soft). Refrigerate for at least 1 hour to firm them up.
In a heavy-bottomed skillet over medium heat, brown the burgers in the olive oil, approximately 2-3 minutes per side. Serve on toasted buns spread with hoisin sauce and top with lettuce and tomatoes, if desired.