Recipe: Beef, Quinoa and Courgette Burgers

From the article How to Hide Zucchini in Your Picky Eaters’ Snacks and Meals

I love this recipe for the fact it’s healthier and that the additional zucchini and quinoa also make the mince go further. This mixture makes 4 medium sized and 4 smaller burgers – not bad for 500g mince! You can also use chicken mince instead of beef, if your kids prefer the flavour. I have also used this recipe for meatballs too, topped with a tomato sauce and served with spaghetti.

500g good quality beef (or chicken) mince
100g grated zucchini
3 tbsp cooked quinoa
½ small onion, grated
1 clove garlic, crushed
½ tsp English mustard
1 tsp Worcester sauce
1 tsp ketchup
½ tsp dried oregano

Combine all of the ingredients in a bowl with a good grind of pepper and ½ heaped tsp sea salt flakes. Using clean hands, squeeze and mix together. Then form into burgers of your desired size, pop into a Tupperware or onto a plate and chill for at least 1 hour (you can freeze them at this stage). Cook over a high heat on the barbecue (you can brush them with bbq sauce at the end of cooking if you like. Serve with burger buns, cheese slices, and salad.