Us and the kids

Us and the kids

About this blog

Mealtimes can be quite a challenge in our house. First up, I have to cater for myself, who could stand to lose a few pounds (or even stone), and Hubby, who is thin as a rake with an annoyingly fast metabolism and is prone to headaches if his blood sugar drops too low. Then there's Dearest Son, aged nearly five, who sees eating as a chore rather than a pleasure, unless of course it's junk food with zero nutritional value. Add to the mix Darling Daughter, who is six months old and getting started with weaning, and you can probably see how hard it can be to cook a meal that the whole family can (and will) eat.

I'm sure there must be other families out there facing a similar challenge, which is why I decided to start blogging a few of my favourite recipes and hacks, in the hope that other mummies (and daddies) may find them useful.

Family-friendly beefburgers

RecipesPosted by Naomi Fri, September 02, 2016 22:26:26
These burgers use good-quality lean mince and have no added salt, getting their flavour instead from the addition of mature cheddar and onions. The added bonus of making your own burgers is that you can make appropriately-sized ones for each family member, including the baby. It's a good introduction to red meat for a baby who doesn't yet have the teeth necessary to tackle a steak - Darling Daughter, at six months old, just devoured hers, which I had made rectangle-shaped so that it cut easily into two fingers. You could even make them to take to a BBQ!

Serves 2 adults and 2 young children.

Ingredients


250g lean mince
100g mature cheddar, grated
1 small onion, very finely chopped/minced
1 beef stock cube (optional)

Method

1) Mix together the mince, cheddar and onion, squishing it together well and kneading it until well combined.
2) Form into balls of the appropriate size for each person, then flatten and mould into burger shapes. If adults or older children want some additional flavour, form the children/toddlers' burgers first, then mix in a crumbled stock cube to the remaining mixture. It's best to make the burgers fairly flat and wide, as they will get smaller and fatter while cooking.
3) Grill the burgers, turning as necessary, until well browned on both sides and cooked through in the middle (15-20 minutes).
4) Serve in buns (I used 50/50 rolls), in pitta pockets or just as they are.

My rating: 8.5/10 (see my ratings post for how I arrived at this score)



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