4 Veggie Burgers Perfect For After School Snacking

Every mom knows the panic that sets in when she’s exhausted her list of fun, kid friendly snacks.  For all you bewildered mommies out there, we are here to rescue you from your snack time dilemma. Grill up these flavorful, crunchy veggie burgers that are delicious as an after-school snack and double up as a healthy, wholesome meal, too.

Portobello Burger With Cheddar Cheese And Sautéed Onions

Portobello mushroom burgers make a great savory treat and are just as crusty and juicy as meat patties. Nothing is yummier than melted cheese in a juicy burger. The crumbly texture of the cheddar cheese and the tangy taste of caramelized onions gives this burger a flavourful twist. 



1. Steam the mushrooms and mix them in the food processor with the
garlic, steak sauce, bread crumbs, and egg, until you get a thick mixture. Add a pinch of salt and pepper for seasoning.

2. Mold a patty out of the mixture and refrigerate until it is ready to use. 3. Sautee the onions with 3 tablespoons of Healthy Alternatives Canola oil, 2 tablespoons of balsamic vinegar and 2 teaspoons of dried thyme.

4. Roast the Portobello burger patty in a skillet over a medium high flame until it is toasted on each side and cooked through on the inside.

5. Top the patty with some aged cheddar cheese and continue roasting till the cheese melts for about another two minutes.

6. Place the cheese-topped patty between toasted buns; top with caramelized onions, and serve.

Spicy Sweet Potato And Black Bean Burgers

With an avocado and cilantro crema topping, this little homemade patty turns into a delicious delicacy! One bite of this sweet potato and black bean burger will have you marveling at all the different flavor blasts blended together. Try out this recipe and take your taste buds on a flavourful joy ride!


• 1/2 cup HealthyAlternatives Peruvian Red Quinoa, rinsed with cold water     
• 1 can of black beans, rinsed and drained 
• 1 large sweet potato      
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 1/2 cup of chopped cilantro/coriander     
• 1/2 jalapeno, seeded and diced  
• 1 teaspoon of Conscious Foods Organic Cumin
• 2 teaspoons of Cajunseasoning
• ¼ cup of oat flour
• salt and pepper to taste
• olive oil for cooking  
• Alfalfa Sprouts

• For the Avocado-Cilantro Crema:

• 1/2 large ripe avocado, diced          
• 1/4 cup of sour cream       
• 2 tablespoons chopped cilantro/coriander   
• 1 teaspoon lime juice          
• A dash of hot sauce, if desired Salt to taste


1. Bring one cup of water to boil in a medium saucepan, add the quinoa and boil further. Reduce heat to low, cover the saucepan and let it simmer for 15 minutes. Remove from heat, fluff the quinoa with a fork and let it cool.

2. Poke the sweet potato several times with a fork and microwave for about 3-4 minutes until it is soft. Peel them after cooling.

3. Add beans, cooked sweet potato, red onion, cilantro, garlic, cumin and cajun seasoning in a food processor until it is almost smooth.

4. Transfer the mixture to a bowl and add in the cooked quinoa along with some salt and pepper. Mix in some oat flour but only the amount it takes to be able to shape the patties

5. Mold the mixture into patties and refrigerate for at least 30 minutes

6. For the crema: Place some sour cream, diced avocado, cilantro, and lime juice in a processor. Process until smooth. Add salt to taste.

7. Pan fry the burgers until golden brown and serve with sprouts, buns, crema and optional toppings.

Falafel Pita Burger With Tahini Sauce

A heavenly home-cooked meal for the falafel lover. The chickpeas are rich in texture and are filled with lots of vitamin B6, that is good for your immunity and metabolism. Serve the patty with some whole wheat pita bread and creamy tahini sauce. Watch your kid gobble up this falafel goodie with joy!



1. Bring in 2 cups of water to boil, remove from heat and stir in 1 cup of uncooked bulgur wheat with a pinch of salt. Cover the dish and leave it alone for 20 minutes. Drain any excess liquid and fluff the bulgur wheat.

2.  In a food processor, combine cooked bulgur wheat, chickpeas, egg white, parsley, mint leaves, garlic, cayenne pepper, cumin, salt and pepper. Mold into patties and refrigerate until firm.

3.  Pan fry the falafel burgers till they brown. Whisk together tahini, lemon juice, and water in a medium bowl until the mixture is light and fluffy.

4. Divide falafel burgers, tahini mixture, lettuce, and roasted red peppers among pitas and serve.   

Smoked Cheddar And Lentils Burger

Who doesn’t like cheese! Try out this mouthwatering burger, made extra scrumptious and satisfying with egg whites, carrots, dried lentils, and smoked cheddar cheese.  


• 2 & 1/2 cups of water ·        
• 1 cup of dried lentils ·        
•2 bay leaves ·        
• 1 teaspoon of olive oil    
• 1 cup of finely chopped onion     
• 1/2 cup of finely chopped carrot       
• 1 cup of shredded smoked cheddar cheese        
• 1/2 cup of dry bread crumbs     
• 2 teaspoons of chopped fresh thyme       
• 1 & 1/4 teaspoons of salt    
• 3/4 teaspoon of garlic powder       
• 3/4 teaspoon of paprika        
• 1/2 teaspoon of freshly ground black pepper       
• 1/4 teaspoon of groundred pepper       
• 3 large egg whites, lightly beaten  

• Cooking spray 

• 8 teaspoons of ground mustard
• L’ Exclusive Whole WheatBurger Buns, sliced and toasted, for serving  ·        
• Tomato slices ·        
• 2 cups of trimmed arugula  


1. Place water, dried lentils, bay leaves in a medium saucepan; bring to boil. Cover, reduce the heat, and simmer for 30 minutes or until tender; drain. Discard bay leaves. Place lentils in a large bowl and partially mash them with a potato masher. Cool slightly.

2. Heat oil over medium-high heat. Add onion and carrot; sauté for 5 minutes or until tender. Cool slightly.

3.  Add the onion and carrot mixture, the cheese, bread crumbs, thyme, salt, garlic powder, black pepper, red pepper, paprika to the lentils; stir well to combine. Cover and refrigerate for 45 minutes. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

4.  Heat a grill pan coated with cooking spray over medium-high heat. Cook the patties for 5 minutes on each side or until they are done. Spread 1 teaspoon of mustard on the top half of each bun. Place 1 patty on bottom half of each bun, and top each serving with 1 tomato slice, 1/4 cup arugula, and the top half of the bun.

5. Add a side dish of raw sliced carrots for more than a day’s worth of beta-carotene and Vitamin A. Children love burgers and these burgers are a perfect way to disguise vegetables.

So start having fun with veggies! Get all your ingredients here.

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