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Kid-Friendly Recipes: It’s Burger Night!

Hamburgers are a great fallback as a quick and easy meal to prepare for kids. But what if your children don’t like them? Here are some ideas that could help win them over:

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Hide & Seek Hamburgers
Source: Rebecca Coleman, Cooking With My Kid

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This one’s pretty straightforward. You season your ground beef (or ground lamb or ground turkey) as you would if you were making meatloaf, and then shape into golf-ball size meatballs instead of patties. You’ll want to have mini hamburger rolls on hand.

To help the kids feel invested in the meal—and perhaps that much more willing to eat it—give them the next all-important task, which is pushing a cube of cheese into the middle of each meatball. (Cheddar works.) Once loaded, they can squish the meatballs slightly into patty shape. Now they’re ready for you to cook them in a pan on the stove top or throw them on the grill. The melted cheese core makes for a yummy surprise, and the slider size will be less daunting to a hamburger-averse child.

In her blog post about how she likes to approach these Hide & Seek burgers, blogger-mom Rebecca notes a preference for organic, grass-fed ground beef. Her recipe, adapted from the Epicurious recipe for Outside-in Cheddar Sliderscalls for mixing the meat with a little garlic powder, Worcestershire sauce, sea salt and ground pepper. If your kids like tomatoes, a nice ripe slice makes for a fine topping.

Jessica Seinfeld’s Double Delicious Salmon burgers
Source: PopSugar

Here’s a scrumptious way to sneak some fish into a finicky kid’s diet. And not just any fish, but the one rich in omega-3 fatty acids.

Take 2 lbs. of wild-caught salmon and remove all pin bones and skin. Cut into 1-inch pieces. Puree half a cup’s worth of carrot in your food processor or blender. Set aside.

Mince 2 tablespoons of fresh ginger and 2 cloves of garlic; you can run them through that food processor or do it by hand. Combine with 1 tablespoon of reduced sodium soy sauce, 2 tablespoons of hoisin sauce, 2 tablespoons of reduced-fat mayo, a quarter teaspoon of salt and that carrot puree. Add the fish and mash all together, manually with a big fork or in that fancy electrical appliance.

Form hamburger size patties, and chill in the fridge for about an hour to firm them up. Heat a little olive oil in a nonstick skillet over medium heat, add the patties and fry until brown on both sides. When the fish is light pink all the way through, they’re done.

Funny Face Beef Burgers
Source: Annabel Karmel

This recipe skips the bun in favor of a pasta side dish—and has you arrange spaghetti to look like hair on the upside of the burger “head”, with peas for eyes, a half a cherry tomato for the nose and a short length of cooked noodle for the mouth. Rotini or fusilli in pesto sauce makes for an even wilder ‘do. For details, visit the AK website.

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