Every mom knows the panic that sets in when she’s exhausted her list of fun, kid friendly snacks.  For all you bewildered mommies out there, we are here to rescue you from your snack time dilemma. Grill up these flavorful, crunchy veggie burgers that are delicious as an after-school snack and double up as a healthy, wholesome meal, too.

Portobello Burger With Cheddar Cheese And Sautéed Onions

Portobello mushroom burgers make a great savory treat and are just as crusty and juicy as meat patties. Nothing is yummier than melted cheese in a juicy burger. The crumbly texture of the cheddar cheese and the tangy taste of caramelized onions gives this burger a flavourful twist.  

Ingredients:

• 6 large Portobellomushroom caps
• 3 cloves of garlic, minced
• 2 tablespoons of steak sauce
• ³⁄₄ cup of bread crumbs
• 1 Healthy Alternatives egg
• ¹⁄₂ tablespoon of freshly grounded black pepper
• 1 large onion, thinly sliced
• 3 tablespoons of HealthyAlternatives Canola Oil
• 100 grams of aged cheddarcheese, crumbled, for serving
• L’ Exclusive Whole WheatBurger Buns, sliced and toasted, for serving

Instructions:

• Steam the mushrooms and mix them in the food processor with the garlic, steak sauce, bread crumbs, and egg, until you get a thick mixture. Add a pinch of salt and pepper for seasoning.
• Mold a patty out of the mixture and refrigerate until it is ready to use.
• Sautee the onions with 3 tablespoons of Healthy Alternatives Canola oil, 2 tablespoons of balsamic vinegar and 2 teaspoons of dried thyme.
• Roast the Portobello burger patty in a skillet over a medium high flame until it is toasted on each side and cooked through on the inside.
• Top the patty with some aged cheddar cheese and continue roasting till the cheese melts for about another two minutes.
• Place the cheese-topped patty between toasted buns; top with caramelized onions, and serve.

 Spicy Sweet Potato And Black Bean Burgers

With an avocado and cilantro crema topping, this little homemade patty turns into a delicious delicacy! One bite of this sweet potato and black bean burger will have you marveling at all the different flavor blasts blended together. Try out this recipe and take your taste buds on a flavourful joy ride!

Ingredients:

·           1/2 cup HealthyAlternatives Peruvian Red Quinoa, rinsed with cold water

·           1 can of black beans, rinsed and drained

·           1 large sweet potato

·           1/2 cup diced red onion

·           2 cloves garlic, minced

·           1/2 cup of chopped cilantro/coriander

·           1/2 jalapeno, seeded and diced

·           1 teaspoon of Conscious Foods Organic Cumin

·           2 teaspoons of Cajunseasoning

·           ¼ cup of oat flour

·           salt and pepper to taste

·           olive oil for cooking

·           Alfalfa Sprouts

For the Avocado-Cilantro Crema:

·           1/2 large ripe avocado, diced

·           1/4 cup of sour cream

·           2 tablespoons chopped cilantro/coriander

·           1 teaspoon lime juice

·           A dash of hot sauce, if desired

·           Salt to taste

Instructions:

• Bring one cup of water to boil in a medium saucepan, add the quinoa and boil further. Reduce heat to low, cover the saucepan and let it simmer for 15 minutes. Remove from heat, fluff the quinoa with a fork and let it cool.
• Poke the sweet potato several times with a fork and microwave for about 3-4 minutes until it is soft. Peel them after cooling.
• Add beans, cooked sweet potato, red onion, cilantro, garlic, cumin and cajun seasoning in a food processor until it is almost smooth.
• Transfer the mixture to a bowl and add in the cooked quinoa along with some salt and pepper. Mix in some oat flour but only the amount it takes to be able to shape the patties
• Mold the mixture into patties and refrigerate for at least 30 minutes
• For the crema: Place some sour cream, diced avocado, cilantro, and lime juice in a processor. Process until smooth. Add salt to taste.
• Pan fry the burgers until golden brown and serve with sprouts, buns, crema and optional toppings.

A heavenly home-cooked meal for the falafel lover. The chickpeas are rich in texture and are filled with lots of vitamin B6, that is good for your immunity and metabolism. Serve the patty with some whole wheat pita bread and creamy tahini sauce. Watch your kid gobble up this falafel goodie with joy!

Ingredients:

• 1 cup of bulgur wheat

• 425 grams of chickpeas

• 1 large egg white

• 1/2 cup of fresh parsley leaves

• 1/4 cup of fresh mint leaves

• 1 clove of garlic

• 1/4 teaspoon of cayenne pepper

• 1 teaspoon of ground cumin

• 1/4 teaspoon of salt

• 1/4 teaspoon of pepper

• 1 tablespoon of olive oil

• 1/4 cup of tahini sauce

• 2 tablespoons of fresh lemon juice

• 1/4 cup of water

• 4 cups of torn lettuce

• 1 cup of roasted red peppers

• 6 (6-inch) pitas

Instructions:

• Bring in 2 cups of water to boil, remove from heat and stir in 1 cup of uncooked bulgur wheat with a pinch of salt. Cover the dish and leave it alone for 20 minutes. Drain any excess liquid and fluff the bulgur wheat.

• In a food processor, combine cooked bulgur wheat, chickpeas, egg white, parsley, mint leaves, garlic, cayenne pepper, cumin, salt and pepper. Mold into patties and refrigerate until firm.

• Pan fry the falafel burgers till they brown. Whisk together tahini, lemon juice, and water in a medium bowl until the mixture is light and fluffy.

• Divide falafel burgers, tahini mixture, lettuce, and roasted red peppers among pitas and serve.

Ingredients:

Children love burgers and these burgers are a perfect way to disguise vegetables. So start having fun with veggies! Get all your ingredients here: bit.ly/1OBMkoE