Cooking with Toddlers: Ginger Cashew Bok Choy Chickpea Burgers with Mint Hummus

Mint Hummus Prep

I serve my two year raw vegetables nearly every lunch and dinner which, on a  good day, get several meager nibbles at best. So, as most mama’s are familiar with, the approach most often taken around here is one of deception and disguise.

And since burgers, french fries (and a salad) were in order for Father’s Day I decided why not veg it up with a little Bok Choy? Thus, the Cashew Bok Choy Chickpea Burgers with Mint Hummus was born; our vegetable centered take on traditional american fare.

Our purple saged potato wedges

Our purple saged potato wedges

Can't forget the salad! Mint, Black Olive, & Tomato Salad with a coriander vinaigrette.

Can’t forget the salad! Mint, Black Olive, & Tomato Salad with a Coriander Vinaigrette.

I knew these burgers would be good for little mouths when my son started eating the burger batter ( don’t worry, no raw eggs were in it) right out of the bowls with his hands. In fact, for fear our dinner would be lost before it started, we removed the bowl and replaced it with something less critical to the final outcome of our meal.

Peas in the Raw

Peas in the Raw

First let’s start with the mint pea hummus.

  • 1 cup of shelled peas ( or if you’re like me and don’t want to waste the crips pea shells, use two cups of chopped peas; unshelled)
  • 5 large leaves of fresh mint ( we used spearmint)
  • 1 tablespoon of Tahini
  • 1/2 a medium sized lime’s juice ( you could use lemon we just happen to prefer lime)
  • 1 clove of garlic
  • salt to taste

Blend everything together into smooth and taste frequently. I find that everyone likes their hummus’ a bit different. My husband loves a bit more tahini in the mix and I’m a huge fan of really garlickly and limey hummus. If the proportions above don’t taste right play around with the ingredient amounts until you find a blend that you like.

After everything is blended to perfection, place in fridge for later use.

Raw ingredients

Helping with the Mint Pea Hummus

Lime time

Mint Pea Hummus

Mint Pea Hummus

Onto the burgers.

  • 1 cup of cashews
  • 1 can ( 15 oz) of cooked and well-drained chickpeas
  • 2 heads of baby bok choy
  • 1/2 cup of uncooked bulgur wheat
  • 2 eggs
  • 1 teaspoon ginger, grated
  • panko
  • 1 clove of garlic
  • 1/2 teaspoon of salt



1) Bring the bulgur wheat to boil in two cups of water. Once the water is boiling, turn off and let stand until bulgur is fluffy and water is absorbed, around 20 minutes.  Once cooked, make sure to drain excess water if any remains

2) Add cashews , grated ginger,  chickpeas, chopped bok choy, garlic and salt to food processor. Blend until smooth.

grating ginger

3) In a bowl, combine the above blended mix with the bulgur wheat. Mix well.  Again, make sure the bulgur is well drained prior to adding it to the mix!

4) With hands ( perfectly fun for toddlers-just ensure you give them a small batch of their own to “work with” lest you lose a great deal of burger batter due curious mouths), craft burgers into desired size. We did a 1 inch thick by 4 inches wide, but you could certainly make smaller burgers as well or sliders.

Little Hands

5) Next you’ll need to bread the burgers. In one wide bowl, place the whisked eggs in. In another wide bowl or plate, spread a generous amount of panko.

6) Carefully, since the burgers are delicate, cover each patty in eggs and then cover completely in panko. You may need to re-egg and re-panko several times to get desired coverage since they are delicate. The shape may get lost in this process, but just reshape them prior to putting them on the stove.

7) Over low medium, cook burgers until each side is nicely browned ( around 3-5 minutes on each side).


8) If desired, drizzle olive oil on buns and pop into the broiler for a bit to toast the buns.

9) Add patties to the bun and top with mint Pea hummus and any other toppings you see fit.

Final Father's Day Meal

Final Father’s Day Meal

On Our Table This Week

Tomato of my dreams!

The tomato of my dreams; which eventually found it’s way into a quesadilla

What a week! Between an international business trip, a summer cold ( blah!), and a few birthday parties we weren’t able to spend as much time in the kitchen as we usually do, but so is life. The “Zen Bowl” was probably the winner of the week. Fig just loves noodles and doesn’t mind barreling his way through the vegetables, which in this case happened to be sunflower sprouts and bok choy, to get to those precious udons. I made a simple herbal broth which consisted of star anise, fennel seeds, garlic, onions and salt and then cooked the noodles into the nutritious broth. The meal was half inspired by a Pho bowl but was really a vehicle to get rid of some older vegetables that were nearing the end of their days in my fridge.

Fig was also a huge fan of the Butternut Squash Cornbread Muffins. Like most little kids, he can pound down carbs like nobodies business,  filling up on starches and then not touching anything else on his plate. For this reason, I avoid giving him bread with his meals unless the items are homemade and typically contain some kind of vegetables that needs to be used up quickly.

So without further adieu, here is this week’s sparse edition of “On Our Table This Week”

Fruit and Nut Quinoa, Tuna Salad, and a Butternut Squash Cornbread Muffin

Fruit and Nut Sprouted Quinoa Mix, Tuna Salad, and a Butternut Squash Cornbread Muffin

Assisting with the butternut squash cornbread muffins

Assisting with the butternut squash cornbread muffins

Loaded Vegetable Quesadilla with Cucumbers and Strawberries

Loaded Vegetable Quesadilla with Cucumbers and Strawberries

Potatoes and Spinach with Cumin Roasted Rainbow Carrots and Kale Bread

Potatoes and Spinach Mix with Cumin Roasted Rainbow Carrots and Kale Bread

Zen Bowl

Zen Bowl

And of course, copious amounts of figs

And of course, copious amounts of figs