Mini chicken bagel burgers recipe

Photo: Mini chicken bagel burgers recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Mini chicken bagel burgers Recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals. 

These mini burgers are great fun for parties, or make them bigger and have them for a fun Friday supper.

Easy
Makes 12 burgers
Easily doubled
Prep 15 mins
Cook 10 mins

Ingredients

½ a 400g can chickpea , drained
1 small onion , finely chopped
1 garlic clove , crushed
500g chicken or turkey mince
1 small sweet potato (about 100g/4oz), grated
olive oil , for brushing

TO SERVE

12 mini bagels
2 tbsp low-fat mayonnaise
1⁄4 iceberg lettuce , shredded
2 tomatoes , sliced
1⁄4 cucumber , sliced

Method

Heat grill to medium. Whizz the chickpeas in a food processor or mash until well broken up. Put into a bowl with the onion, garlic, mince and sweet potato. Mix well and season. Can be frozen for up to 1 month.
Line a baking sheet with foil. Divide the mixture into 12 and shape into mini burgers. Put onto the baking sheet, brush with oil and grill for 10 mins, turning once. Can be chilled and reheated in the microwave on High for 2 mins.
Split the bagels and toast under the grill, if you like. Spread the bases with mayonnaise, top with a chicken burger, some shredded lettuce, tomato, cucumber and the bagel tops.

Nutrition per serving

144 kcalories, protein 13g, carbohydrate 18g, fat 3 g, saturated fat 1g, fibre 2g, sugar 3g, salt 0.4 g

Recipe from Good Food magazine, July 2007.   

More kids meals from the Lebanese recipes Kitchen:         

Lemon curd & blueberry loaf cake 
Sausage & bean pot  
Birthday biscuits  
Chocolate birthday cake 
Cheesy popcorn 
Butterfly garden cake  

Save and share Mini chicken bagel burgers recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Mini chicken bagel burgers recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Mini chicken bagel burgers Recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals. 

These mini burgers are great fun for parties, or make them bigger and have them for a fun Friday supper.

Easy
Makes 12 burgers
Easily doubled
Prep 15 mins
Cook 10 mins

Ingredients

½ a 400g can chickpea , drained
1 small onion , finely chopped
1 garlic clove , crushed
500g chicken or turkey mince
1 small sweet potato (about 100g/4oz), grated
olive oil , for brushing

TO SERVE

12 mini bagels
2 tbsp low-fat mayonnaise
1⁄4 iceberg lettuce , shredded
2 tomatoes , sliced
1⁄4 cucumber , sliced

Method

Heat grill to medium. Whizz the chickpeas in a food processor or mash until well broken up. Put into a bowl with the onion, garlic, mince and sweet potato. Mix well and season. Can be frozen for up to 1 month.
Line a baking sheet with foil. Divide the mixture into 12 and shape into mini burgers. Put onto the baking sheet, brush with oil and grill for 10 mins, turning once. Can be chilled and reheated in the microwave on High for 2 mins.
Split the bagels and toast under the grill, if you like. Spread the bases with mayonnaise, top with a chicken burger, some shredded lettuce, tomato, cucumber and the bagel tops.

Nutrition per serving

144 kcalories, protein 13g, carbohydrate 18g, fat 3 g, saturated fat 1g, fibre 2g, sugar 3g, salt 0.4 g

Recipe from Good Food magazine, July 2007.   

More kids meals from the Lebanese recipes Kitchen:         

Lemon curd & blueberry loaf cake 
Sausage & bean pot  
Birthday biscuits  
Chocolate birthday cake 
Cheesy popcorn 
Butterfly garden cake  

Save and share Mini chicken bagel burgers recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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Lemon curd & blueberry loaf cake recipe

Photo: Lemon curd & blueberry loaf cake recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Lemon curd & blueberry loaf cake Recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals. 

Kids can help make this simple springtime treat - delicious with extra lemon curd and yogurt as a pud, or serve with a cuppa.

Easy
Cuts into 8-10 slices
Prep 20 mins
Cook 1 hr 15 mins
Freezable
Un-iced cake can be frozen

Ingredients

175.0g softened butter , plus extra for greasing
500.0ml tub Greek yogurt (you need 100ml/3.5fl oz in the cake, the rest to serve)
300.0g jar good lemon curd (you need 2 tbsp in the cake, the rest to serve)
3 eggs
zest and juice 1 lemon , plus extra zest to serve, if you like
200.0g self-raising flour
175.0g golden caster sugar
200.0g punnet of blueberries (you need 85g/3oz in the cake, the rest to serve)
140.0g icing sugar
edible flowers , such as purple or yellow primroses, to serve (optional)

Method

Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line with a long strip of baking parchment. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter just comes together. Scrape half into the prepared tin. Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g berries on top. Bake for 1 hr 10 mins-1 hr 15 mins until golden, and a skewer poked into the centre comes out clean.

Cool in the tin, then carefully lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, Greek yogurt and blueberries.

Nutrition per serving

663 kcalories, protein 10.0g, carbohydrate 96.0g, fat 30.0 g, saturated fat 16.0g, fibre 1.0g, sugar 65.0g, salt 0.86 g

Recipe from Good Food magazine, March 2010. 

More kids meals from the Lebanese recipes Kitchen:         

Sausage & bean pot 
Birthday biscuits  
Chocolate birthday cake 
Cheesy popcorn 
Butterfly garden cake 
Broccoli tree dip  

Save and share Lemon curd & blueberry loaf cake recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Lemon curd & blueberry loaf cake recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Lemon curd & blueberry loaf cake Recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals. 

Kids can help make this simple springtime treat - delicious with extra lemon curd and yogurt as a pud, or serve with a cuppa.

Easy
Cuts into 8-10 slices
Prep 20 mins
Cook 1 hr 15 mins
Freezable
Un-iced cake can be frozen

Ingredients

175.0g softened butter , plus extra for greasing
500.0ml tub Greek yogurt (you need 100ml/3.5fl oz in the cake, the rest to serve)
300.0g jar good lemon curd (you need 2 tbsp in the cake, the rest to serve)
3 eggs
zest and juice 1 lemon , plus extra zest to serve, if you like
200.0g self-raising flour
175.0g golden caster sugar
200.0g punnet of blueberries (you need 85g/3oz in the cake, the rest to serve)
140.0g icing sugar
edible flowers , such as purple or yellow primroses, to serve (optional)

Method

Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line with a long strip of baking parchment. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter just comes together. Scrape half into the prepared tin. Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g berries on top. Bake for 1 hr 10 mins-1 hr 15 mins until golden, and a skewer poked into the centre comes out clean.

Cool in the tin, then carefully lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, Greek yogurt and blueberries.

Nutrition per serving

663 kcalories, protein 10.0g, carbohydrate 96.0g, fat 30.0 g, saturated fat 16.0g, fibre 1.0g, sugar 65.0g, salt 0.86 g

Recipe from Good Food magazine, March 2010. 

More kids meals from the Lebanese recipes Kitchen:         

Sausage & bean pot 
Birthday biscuits  
Chocolate birthday cake 
Cheesy popcorn 
Butterfly garden cake 
Broccoli tree dip  

Save and share Lemon curd & blueberry loaf cake recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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Sausage & bean pot recipe

Photo: Sausage & bean pot recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Sausage & bean pot Recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals. 

An easy recipe for the kids to help out with - the adults will love eating it too.

Easy
Serves 4
Ready in 40 mins

Ingredients

olive oil
8 sausages
6 rindless bacon rashers, chopped
2 garlic cloves , crushed
700ml passata (or use 2x 400g tins chopped tomatoes)
400g tin of cannellini beans , drained and rinsed
1 tbsp smoked paprika
1 tbsp dark brown sugar
1 onion , roughly chopped

Method

Heat a little oil in a large pan, add the sausages and gently cook for 10 minutes until evenly browned, then remove from the pan. Add the bacon and onion and cook for 5 minutes, then add the garlic and cook for a further minute. Pour in the passata, add the beans, paprika and sugar, then season and mix well. Return the sausages to the pan, bring to a simmer and cook everything together for a further 15 minutes.

Try

Know-how

The smoked paprika in this dish adds a sweet and smoky flavour that kids love. Use really good-quality sausages and adults will appreciate it even more.

Nutrition per serving

601 kcalories, protein 25.5g, carbohydrate 40.7g, fat 38.6 g, saturated fat 12.1g, fibre 5.4g, salt 4.82 g

Recipe from olive magazine, January 2006. 

More kids meals from the Lebanese recipes Kitchen:         

Birthday biscuits 
Chocolate birthday cake 
Cheesy popcorn 
Butterfly garden cake 
Broccoli tree dip 
Birthday cup cakes with cream cheese frosting 

Save and share Sausage & bean pot recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Sausage & bean pot recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Sausage & bean pot Recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals. 

An easy recipe for the kids to help out with - the adults will love eating it too.

Easy
Serves 4
Ready in 40 mins

Ingredients

olive oil
8 sausages
6 rindless bacon rashers, chopped
2 garlic cloves , crushed
700ml passata (or use 2x 400g tins chopped tomatoes)
400g tin of cannellini beans , drained and rinsed
1 tbsp smoked paprika
1 tbsp dark brown sugar
1 onion , roughly chopped

Method

Heat a little oil in a large pan, add the sausages and gently cook for 10 minutes until evenly browned, then remove from the pan. Add the bacon and onion and cook for 5 minutes, then add the garlic and cook for a further minute. Pour in the passata, add the beans, paprika and sugar, then season and mix well. Return the sausages to the pan, bring to a simmer and cook everything together for a further 15 minutes.

Try

Know-how

The smoked paprika in this dish adds a sweet and smoky flavour that kids love. Use really good-quality sausages and adults will appreciate it even more.

Nutrition per serving

601 kcalories, protein 25.5g, carbohydrate 40.7g, fat 38.6 g, saturated fat 12.1g, fibre 5.4g, salt 4.82 g

Recipe from olive magazine, January 2006. 

More kids meals from the Lebanese recipes Kitchen:         

Birthday biscuits 
Chocolate birthday cake 
Cheesy popcorn 
Butterfly garden cake 
Broccoli tree dip 
Birthday cup cakes with cream cheese frosting 

Save and share Sausage & bean pot recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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Fig Preserves and Brie Cheese Crostini

INGREDIENTS

12 slices Ciabatta bread, toasted
1 jar fig preserves
1 block brie cheese
12 slices prosciutto
Olive oil

DIRECTIONS

1. Cut bread in slices. Toast in olive oil.
2. Spread fig preserves and top with cheese and slice of prosciutto on warm bread.
Drizzle olive oil.

INGREDIENTS

12 slices Ciabatta bread, toasted
1 jar fig preserves
1 block brie cheese
12 slices prosciutto
Olive oil

DIRECTIONS

1. Cut bread in slices. Toast in olive oil.
2. Spread fig preserves and top with cheese and slice of prosciutto on warm bread.
Drizzle olive oil.

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Biscotti

INGREDIENTS

2 cups sugar

1 cup shortening (Crisco)

4 eggs, beaten

1 tablespoon vanilla

4 to 5 cups flour

2 teaspoons baking powder

1 cup pecans, finely chopped

Powdered sugar for dusting

DIRECTIONS

1. Cream sugar and shortening. Add eggs, and continue to cream. Add vanilla. Blend

thoroughly.

2. Mix flour and baking powder. Add to mixture. Blend thoroughly.

3. Mix in nuts.

4. Make several rolls about 3 inches wide by 9 inches long and place on cookie sheets

that have been lined with parchment paper.

5. Bake at 350 degrees for 20 to 25 minutes.

6. Remove from oven. Let cool for at least 15 minutes.

7. Slice each roll into ¾ inch slices, diagonally placing cookies on the sheets and

returning to the oven for 6 minutes on each side.

• Let cool. Dust with powdered sugar.

INGREDIENTS

2 cups sugar

1 cup shortening (Crisco)

4 eggs, beaten

1 tablespoon vanilla

4 to 5 cups flour

2 teaspoons baking powder

1 cup pecans, finely chopped

Powdered sugar for dusting

DIRECTIONS

1. Cream sugar and shortening. Add eggs, and continue to cream. Add vanilla. Blend

thoroughly.

2. Mix flour and baking powder. Add to mixture. Blend thoroughly.

3. Mix in nuts.

4. Make several rolls about 3 inches wide by 9 inches long and place on cookie sheets

that have been lined with parchment paper.

5. Bake at 350 degrees for 20 to 25 minutes.

6. Remove from oven. Let cool for at least 15 minutes.

7. Slice each roll into ¾ inch slices, diagonally placing cookies on the sheets and

returning to the oven for 6 minutes on each side.

• Let cool. Dust with powdered sugar.

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Cream Cheese Ball

INGREDIENTS

2 packages cream cheese, softened
1 package feta cheese, chopped
2 stalks green onions, chopped
2 tablespoons oregano
1 teaspoons salt
1 teaspoons pepper
1 container grape tomatoes, halved
¼ cup lemon juice
1/3 c olive oil
2 cloves garlic, chopped
Pita chips

DIRECTIONS

1. Mix feta cheese and onions into cream cheese. Season with salt and pepper and
oregano.
2. Gather into a ball, using wet hands.
3. Cut tomatoes. Mix with lemon juice, olive oil, oregano, salt, pepper and garlic.
Place back on large plates. Put tomatoes around pita chips.

INGREDIENTS

2 packages cream cheese, softened
1 package feta cheese, chopped
2 stalks green onions, chopped
2 tablespoons oregano
1 teaspoons salt
1 teaspoons pepper
1 container grape tomatoes, halved
¼ cup lemon juice
1/3 c olive oil
2 cloves garlic, chopped
Pita chips

DIRECTIONS

1. Mix feta cheese and onions into cream cheese. Season with salt and pepper and
oregano.
2. Gather into a ball, using wet hands.
3. Cut tomatoes. Mix with lemon juice, olive oil, oregano, salt, pepper and garlic.
Place back on large plates. Put tomatoes around pita chips.

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Bean and Rosemary Dip

INGREDIENTS

2 cans 10-ounces cannellini beans
3 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon fresh rosemary leaves, finely chopped
1 cup chicken stock
2 teaspoons lemon juice
Salt and pepper
Crackers

DIRECTIONS

Rinse and drain the beans and set aside.
Heat the olive oil in saucepan and cook the garlic.
Add the beans and stock and bring to a boil.
Reduce heat and cook for 3-4 minutes.
Allow to cool.
Blend in food processor until smooth.
Add lemon juice, salt and pepper. Serve with toasted bread.

INGREDIENTS

2 cans 10-ounces cannellini beans
3 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon fresh rosemary leaves, finely chopped
1 cup chicken stock
2 teaspoons lemon juice
Salt and pepper
Crackers

DIRECTIONS

Rinse and drain the beans and set aside.
Heat the olive oil in saucepan and cook the garlic.
Add the beans and stock and bring to a boil.
Reduce heat and cook for 3-4 minutes.
Allow to cool.
Blend in food processor until smooth.
Add lemon juice, salt and pepper. Serve with toasted bread.

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