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I’ve been in the mood lately for allergy friendly burgers that Terin could have and we’d enjoy, too.
Given that Terin has so many food allergies (peanut, egg, soy and dairy), I created my own version of her black bean burgers. I added her curried carrots and made rice instead of buying buns. The end result was fabulous. It could be a top 8 allergy friendly meal if I used a top 8 allergy friendly milk.
I’m so appreciative of Beth for showing me and many of her other readers how to cook at home affordably. Her recipes have helped us save a large percentage of our income. So many of her meals taste awesome and don’t involve hours in the kitchen. She shows how cooking at home is possible, and I’m grateful to learn from her posts.
Kirstin is also into trying as many foods as she can get her baby hands on at the moment. She’s in an in-between stage where she’s able to grasp most foods and eat them, but she can’t eat a thick steak or an unprepared apple. We roll with it by serving her foods on the softer side. The meals below work great for her at this stage.
Rather than copy her recipe verbatim, I changed up a bit of her recipe to make it allergy friendly for my baby. I also merged all of the steps into one so that my time is optimized and coordinated as much as possible.
Here’s what I did:
- I shopped my pantry/fridge and made sure to have these staples on hand: canola oil, salt, chili powder, cumin, garlic salt, cayenne pepper and rice.
- Buy the remaining ingredients:
- 1 lb. carrots
- 1/2 tbsp curry powder
- 30 oz black beans
- 1 head of romaine
- 2 avocados
- 2# ground turkey
- 6 green onions
- 2 limes
- 1 cup allergy friendly nut milk of choice
Start Cookin’ the Allergy Friendly Burgers!
- Preheat oven to 400 degrees and prepare rice on the stovetop.
- Curried carrots: Peel and slice the carrots. Line a 13″x9″ pan with tin foil and combine carrots, 1/2 tbsp curry and oil in the pan. Roast for 30 minutes and turn half way through.
- Allergy friendly burgers: Drain and rinse the black beans. Mash the beans slightly in a bowl.
- Add sliced green onions, turkey and the following spices: 1 T chili powder, 1 t cumin, 1 t garlic powder, 1/4 cayenne pepper and 1 t salt.
- Combine the ingredients and form into patties. Grill or cook the patties in a skillet until well cooked.
- Avocado sauce: Blend the avocado, lime juice, 1/4 garlic salt and 1 cup (or to taste) of milk. Add the milk slowly until it is smooth and not too thick.
- Place the burgers atop romaine lettuce leafs. Serve with the carrots and avocado sauce.
You can freeze the allergy friendly burgers and whatever left overs there are for meals throughout the week. I hope you enjoy this meal as much as our family did.