Lunch ideas for kids Recipes School Lunch Ideas

Art-and-soul burgers

Written by Naina Lal

Ok….so there are tons of vegetable burger recipes out there…and I am not saying that this is the best one, but considering what’s in here, this might just be the good for your ‘art-and-soul’ burger. The vegetable and lentil patties provides nutrition, the flip side of the bread provides a canvas for little hands and, ketchup from a squeeze bottle provides all the inspiration! And like they say..if they make ’em, they will eat ’em too…!

So go ahead and try this….it might soon become a lunch box staple. Serve this with your child’s favorite burger trimmings like cheese, lettuce, etc., and sprinkle some sunflower seeds on the patties, just before serving, for some extra crunch. I served mine  this afternoon with 3 dates on the side. I know, I know…that was really stretching it, but hey…it was all eaten. 🙂

 

For vegetable patties:

1/2 cup brown lentils
1 medium sweet potato; boiled and peeled
2 stalks scallion, finely chopped
1 small carrot; peeled and grated
1/2 tsp ginger; grated
1/2 cup bread crumbs (I used Panko)
1 tsp cumin seed powder
1 Tbsp parsley; minced
Salt and pepper to taste

1-2 Tbsp oil

Mix 2 Tbsp of Mayo with 1 Tbsp of ketchup and set aside. Use this sauce to spread on the bread for burgers.

Pick and wash the lentils in 2-3 changes of water. Add about 3-4 cups of water and bring it to a boil over medium-high heat. Stir occasionally. Boil for about 20 minutes or until the lentils still hold together but are soft in the center. Test by squashing a single grain on your kitchen counter. Once cooked, drain the cooked lentils in a colander set over a bowl and set aside for 8-10 minutes. Discard the drained water.

Meanwhile, in a large bowl and using a potato masher, mash up the sweet potato and the lentils. Add all the other ingredients except oil and mix thoroughly with your hands to form a dough. Taste and adjust for seasoning. This mixture can be made ahead and kept in the refrigerator for 12-14 hours. (Hence, this is a great idea to make the mixture the night before and then just form and cook the patties in the morning for your child’s lunch.)

When ready to cook, heat a non-stick pan on medium-high heat.

Pinch off a small portion and form flat patties. Drizzle a scant tablespoon or so oil on the pan and cook the burgers on one side for 1-2 minutes or until it turns golden brown. Drizzle a little more oil and flip the burgers and cook for additional 1-2 minute on the other side. Similarly, cook the remaining burgers. Serve warm or at room temperature on bread with all your child’s favorite burger trimmings.

About the author

Naina Lal

Skip to toolbar