Kid-friendly healthy Dino Burgers

  • Makes 6–8 mini burgers
  • Easy

Packed with plenty of their 5-a-day these vegetarian burgers from the Little Green Kitchen cookbook will have kids roaring for more!

Kid-friendly healthy Dino Burgers

We often tell stories about how strong the food we eat makes us. Take these burgers, for instance. They’re packed with spinach and quinoa and we all know that Popeye loves spinach and he’s the strongest person ever! It’s also obvious that dinosaurs devoured quinoa. You can tell just by looking at their skin – it looks like the texture of quinoa, doesn’t it? Need more proof? Just try these delicious burgers and you’ll see for yourself. You’ll be as strong as a sailor and as tall as a dinosaur. Who knows, you might even be able to breathe fire like a dragon. That’s what good food does to you.



Spinach and pea patties

  • black quinoa 100 g (3 ½ oz/ ½ cup), rinsed and drained
  • water 250 ml (8 ½ fl oz/1 cup)
  • fresh spinach 3 handfuls (75 g/2 ½ oz), stems removed and roughly chopped
  • frozen peas 300 g (10 ½ oz/2 cups), thawed
  • basil 2 sprigs, stems removed
  • Eggs 2, preferably free-range and organic
  • (gluten-free) rolled oats 75 g (2 ½ oz/ ¾ cup)
  • grated pecorino or Parmesan 50 g (2 oz/ ½ cup)
  • lemon juice 2 tbsp
  • sea salt 1 tsp
  • olive oil for frying

Burger dressing

  • mayonnaise 5 tbsp
  • capers (baby capers) 2 tbsp, rinsed, drained and chopped
  • good-quality ketchup 1 tbsp

To assemble

  • mini sourdough or gluten-free buns
  • good-quality ketchup
  • sliced tomatoes
  • crispy lettuce leaves


  • Step 1

    To make the spinach and pea patties, bring the quinoa and water to the boil in a small lidded saucepan, then reduce the heat and simmer with the lid on for 15 minutes, or until small tails appear and the water has been absorbed.

  • Step 2

    While the quinoa is cooking, put the spinach in a food processor with the peas and basil and blend until almost smooth.

  • Step 3

    Crack the eggs into a large bowl and whisk. Add the pea mixture to the bowl along with the rest of the ingredients, except the oil.

  • Step 4

    When the quinoa is cooked, fluff up with a fork and set aside to cool. Add the quinoa to the bowl and mix together. Form into a ball in the bowl and set aside for at least 15 minutes for the mixture to ‘glue’ together.

  • Step 5

    Meanwhile, prepare the burger dressing. Put all of the ingredients into a small bowl, stir until combined and set aside.

  • Step 6

    Form the spinach and pea mixture into 8 patties, about 100 g (3. oz) each, and fry in a little oil in a large non-stick frying pan (skillet) over a medium-high heat for a few minutes, or until golden underneath. Carefully flip each patty with a spatula and fry on the other side for a further few minutes, or until golden.

  • Step 7

    To assemble, cut the buns in half, spread the bottom half with the burger dressing and the top half with ketchup. Put a patty on top of each bottom bun, top with tomato slices, lettuce and the top bun and serve hot.

Adult upgrade: Add mashed avocado and more veggie toppings to the burgers. Or serve the patties over salad and grains in a bowl instead.

A helping hand: Get the kids to help out with forming the patties. Preparing and slicing the ‘assembly’ ingredients and arranging them on a large platter will also be a fun job for them.


LITTLE GREEN KITCHEN: Simple vegetarian family recipes by David Frenkiel and Luise Vindahl (Hardie Grant, £22.00)