Saturday, September 19, 2009

Sneaky Carrot Burgers

I have one picky kid, one teething baby. Trying to find something to suit both of their needs while being healthy can be quite the challenge. My son loved to gobble up veggies when he was an infant in the high chair. I guess it broke up the monotony of always having strong smelling, foul tasting formula.  Once he was old enough to realize that there were other foods out there more to his liking, it hasn't been so easy to get veggies in his little belly. At a year old, my daughter is still pretty veggie friendly, but her incoming molars don't allow her to chew much without being in pain.  Awhile back, I had purchased Jessica Seinfeld's recipe book,"Deceptively Delicious".  Through trial and error, I have found out what works and what doesn't work (noodles 'buttered' with zucchinni and brownies with spinach are big hits. One pancake recipe with beets, ended up looking like Pepto Bismol and didn't taste much better). The other night I decided to make my variation of Jessica's 'Burgers 1'.  I make mine with a little twist that makes the burgers a little sweet. The burgers are also really moist, so they were easy for my teething beauty to chew.  My son hadn't had them in awhile and was skeptical, but once he tried one and remembered he liked them, the goal of feeding him vegetables was accomplished. I paired the burgers with some crispy oven fries, mashing a few up for my little girl so she could enjoy them too.

Sneaky Carrot Burgers (based on JS' 'Burgers 1)
1 LB ground beef or turkey
1/2 cup bread crumbs
1 TBSP ketchup
1/4 TSP Worcesteshire Sauce
1/2 TBSP Teriyaki Sauce
1/2 TBSP Soy Sauce
1/2 cup of steamed and pureed carrots
1 TBSP garlic powder
1 TBSP onion powder
2 TBSP olive oil for cooking

Steam your carrots(I use a steaming bag in the microwave). When complete, use blender to puree. Mix all ingredients together, then add the pureed carrots. This will make you approximately 9-12 mini burger patties.I usually use the ground beef for this recipe because it comes out moister and tastier. Coat medium size pan with 2 TBSP of olive oil and add patties. Cook until done and serve on whole grain buns or alone.
These are great with some extra ketchup.

Crispy Oven Fries (Serves 4)
1 LARGE Russet potatoe, cleaned, peeled and cut into french fry strips
2 TBSP olive oil
1 TBSP Kosher Salt
1 TSP pepper
1 TSP garlic powder
1 TSP Paprika
Cooking Spray, such as PAM

Preheat oven to 375. Toss all ingredients together until fully coated. Spray cookie sheet with PAM to help avoid sticking. Bake for 10 minutes and flip fries to the other side. Bake for 10 more minutes, then rotate cooking sheet. Cook for at least 5 more minutes, at most 10 minutes, to achieve the desired crispiness in the fries.

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