Natalie's Veggie Burgers

Early on in the baby food making process it became clear that Natalie was not a fan of straight, pureed veggies.

I blame this partly on my prenatal diet (Oreo, anyone? Don't mind if I do!) and partly because pureed carrots and peas are pretty boring.

So thankfully a friend (thanks Music City Mama!) was experiencing the same dilemma and came up with the idea that she could provide (sneak, disguise, whatever) vegetables to her son through veggie burgers - but not just any veggie burgers - HOMEMADE veggie burgers.  I loved it!  And thankfully so did Natalie.

Here's the recipe - if you can call it that since I never measure anything.  A recipe makes 10-12 good sized burgers.  Natalie has at least 5 burgers a week.  Usually they go with her to baby school for lunch.  They make great lunches for Mom's too!  Everybody wins!

Veggie Burgers
     Roasted, pureed butternut squash
     chopped fresh spinach
     cooked pearled barley (I boil my leftover broccoli stalks (chopped finely) with the barley to add some                    extra green)
     Pinto beans, drained, rinsed and mashed with a fork
     Shredded cheddar cheese
     Cumin
     Onion powder
     Garlic powder

Mix everything together and form a lemon sized ball.  Pat down on a *greased* cookie sheet and bake at 350 for about 30 minutes until they are slightly brown around the edges.
Allow to cool completely then remove from the cookie sheet and freeze until you need them. 
I freeze them in a ziplock bag with parchment paper between.

Thawing is super easy.  Place on plate and microwave for 30 seconds, flip and add 30 seconds more.  DONE.  I usually melt a slice of cheese on top to sweeten the deal.  Natalie eats them up!  That is what doesn't end up in her hair. :)

A satisfied customer!