Iron-Rich Vegan Burger Patty for the Whole Family (Toddler-Friendly & BLW)
Nutrient-dense vegan burger patties made with black beans, quinoa, and vegetables. Perfect for baby-led weaning, toddlers, and family meals. Soft, iron-rich, and easy to prepare using a blender.
Equipment
- Blender or food processor
- Mixing Bowl
- Frying pan or oven
Ingredients
- 240 g drained black beans
- 185 g cooked quinoa
- 150 g firm tofu pressed and crumbled
- 75 g mushrooms chopped
- 100 g cooked beetroot
- 80 g small zucchini grated and well squeezed
- 60 g breadcrumbs or oats
- 1 tbsp ground flaxseed
- 35 ml water
- 15 ml olive oil
- 1 tsp smoked paprika optional for babies
- ½ tsp garlic powder
- Salt and black pepper to taste omit for under 1s
Instructions
- Mix ground flaxseed with water and let sit for 10 minutes until gel-like.
- Pulse mushrooms and beetroot in a blender until finely chopped but not pureed. Transfer to a bowl.
- Pulse black beans briefly, leaving some whole for texture. Add to bowl.
- Crumble the pressed tofu directly into the bowl (do not blend).
- Add quinoa, zucchini, breadcrumbs/oats, flax egg, olive oil, and spices. Mix into a thick, slightly sticky dough.
- Form patties (Adult serving 120g per patty, Child serving 60g per patty) and place in the fridge for at least 30 minutes.
- Pan-fry in olive oil over medium heat for 4–8 minutes per side until golden.
- OR bake at 200°C for 20 minutes, flipping halfway.
Notes
- Press tofu well to remove excess moisture
- Adjust breadcrumbs/oats depending on mixture consistency
- Chill time is essential for binding
- For BLW: omit salt and keep spices mild
- Serve with vitamin C-rich foods to support iron absorption
- Adult serving is 120g and Child serving is 60g. With the recipe you can make 4 adult servings and 6 child servings
Nutrition
Serving: 120gCalories: 126kcalCarbohydrates: 14.4gProtein: 7gFat: 4.8gFiber: 3.6gSugar: 1.8gCalcium: 75mgIron: 2.1mg
Tried this recipe?Let us know how it was!