Your kids won't be able to resist these delicious burgers.
1 garlic clove
3 medium (340 g) portobello mushrooms, (caps and stems)
4 tbsp vegetable oil, divided
1/2 tsp dried thyme
salt, to taste
black pepper, to taste
1/2 cup grated carrots
1/2 cup crumbled feta, or mild goat cheese
1/4 cup chopped parsley
1/4 cup wheat germ
1/2 cup whole wheat bread crumbs
1 egg, well beaten
Preheat outdoor grill. Chop up onion and garlic or pulse them in a food processor, until minced but not mush! Chop mushrooms separately in the same way. In a large frying pan, heat 2 tbsp (30 mL) vegetable oil at medium low, add onions and garlic and cook for 2 minutes. Add mushrooms and thyme, cooking another 6 minutes, or until mushrooms are tender. While this cooks, grate carrots, crumble cheese and chop parsley. Prep your choice of toppings, such as sliced tomatoes and cucumbers, and shredded lettuce.
Season mushroom mixture with salt and pepper, and transfer (even if it's still hot) to a medium-sized bowl and combine with carrot, wheat germ, bread crumbs, feta, parsley and egg. When cool enough to handle, shape into 6 patties and arrange on a waxed-paper-lined plate.
Grill burgers outdoors on a well-greased vegetable rack for 3 to 4 minutes per side, or until golden brown. Or, in a large frying pan, heat remaining 2 tbsp (30 mL) vegetable oil at medium high and cook patties 3 to 4 minutes per side.
Custom-serve burgers according to your family's requests and enjoy!
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