Veggie Burgers with Side Salad and Potato Wedges from The Baby-Led Feeding Cookbook by Aileen Cox Blundell and Gill Publishing. Full image for recipe page. This is the updated recipe from book which uses cooked lentils, rice and beans. They are filled with nutritiously yummy ingredients and make a yummy family dinner. One family one dinner recipe.

Today I’m posting my Baby Veggie Burgers from my Baby-Led Feeding Cookbook as I want to let anyone who’s bought the book know that there is an error in the recipe that is now being corrected. The lentils in the recipe list should be cooked first ( as you may have realised if you tried to make these already!). The correct recipe is below.

As vegetarian burgers go, these are the best I have tasted. They aren’t dry or tasteless like so many I have tried over the years, and they have a firm texture which makes it easy for little ones to manage. We make these weekly at home and they are super delicious and a great way to get your little one eating lentils and beans.

Picky Eater Tip

For the photo I used my pull and share bread from The Baby-Led Feeding Cookbook but for smaller babies just leave this part out and serve the burger on its own with a side of sliced tomato and salad. Don’t worry if your little one doesn’t touch the salad at first. It takes a while for them to pick up a lettuce leaf and actually like it. The trick though is to keep offering, and offering, and offering, and offering. My other children all love salad and are constantly trying to encourage Oscar the baby to eat it. Some days he will lick a leaf and spit it out but over the past month he has started actually eating them all up. It is really amazing to see an almost 3 year old munch down on a bowl of lettuce with tomatoes and sliced onion.

A really good trick I learnt too for getting your baby eating salad is to pick something that they love, whether it be chicken, fish or maybe a vegetable. Take a small few lettuce leaves, 2 cherry tomatoes, some onion and finely chop everything together. When it’s all really small in a bowl and they can taste that one thing they like they have a better chance of munching away.

What tips do you have for picky eaters?

Happy Monday,

Aileen & Oscar The Salad Muncher

      • PREP TIME
      • 15 minutes
      • COOK TIME
      • 10 minutes
      • TOTAL TIME
      • 25 minutes
      • SERVES
      • 2 adults + 2 Children

What goes in...

  • For the burgers
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 60g cooked red lentils
  • 60g cooked green lentils
  • 100g cooked brown rice
  • 140g peas
  • 140g sweetcorn
  • 400g tin kidney beans, drained
  • 2 tablespoons flaxseed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried coriander
  • 1/4 teaspoon mild chilli powder
  • 80g breadcrumbs
  • 30g fresh coriander, finely chopped
  • pepper, to season
  • 2 eggs
  • rapeseed oil, for frying
  • To serve
  • Pull-and-share white bread (see page 43 from The Baby-Led Feeding Cookbook) – alternatively use mini burger buns.
  • Cajun sauce (see page 181 from The Baby-Led Feeding Cookbook)

How to make it...

  1. Heat a little oil in a frying pan. Add the onion and sauté for about 3 minutes, until soft. Add the garlic and cook for another 2 minutes until soft but not browned.
  2. Place the lentils, the rice and the remaining ingredients, except the egg, in a bowl and mix well. Whisk the eggs in a separate bowl and then add to the rest of the ingredients. This will help bind the mixture.
  3. Take a couple of tablespoons of the mixture and, using your hands, shape into a baby-sized veggie burger. Repeat until you have 8 burgers. Then divide the remaining mixture into 4 and shape these into larger burgers.
  4. To cook the burgers, heat about 1 tablespoon of rapeseed oil per batch in a frying pan over a medium heat. Place a few burgers on the pan and cook for about 4 minutes. Then flip them over and cook for a further 4 minutes the other side. They should be lovely and golden brown.
  5. To serve, place each burger on a bun, top with a little thinly sliced sweet onion, sliced tomato and some Cajun sauce. Add some potato wedges and salad on the side.