10 large burgers
- 1 kg mince
- ½ cup cornflake crumbs
- 2 tablespoons tomato paste
- 2 tablespoons pesto
- 2 eggs
- 1 carrot, finely grated
- 10 slices cheese
- 100g mixed lettuce leaves
- 10 hamburger buns
Place mince, cornflake crumbs, tomato paste, pesto, eggs and carrot in a bowl and mix well to combine.
If the mixture is a bit dry and not holding together, add a bit of cold water.
Divide mixture into 10 heaps and squish into hamburger shapes.
Now don’t laugh, but I actually weigh out 120g mixture (60g for kids) and use this groovy 1970s hamburger press mum gave me – hey presto, perfectly round, flat hamburgers the same size! But that’s me.
Heat a non-stick frypan to a medium-high heat and cook your messy/neat burgers for about 5 minutes each side or until cooked through.
Turn heat down a bit if necessary to avoid the classic burnt burger.
You might need to do this in two batches.
Slice buns in half, top with lettuce, then cheese, then burger and your sauce of choice.
- Replace the cornflake crumbs with breadcrumbs if you prefer – the crumbs keep moisture in the hamburgers.
- Add a finely chopped onion if your family can cope with that!
- Use a large scone cutter to cut smaller rounds from hamburger buns.
- I make very, very flat hamburgers for my “I don’t do chewing” child.
- Added bonus is that they look like burgers from our dear friends at the golden arches.
- Salad is almost blasphemy as far as my children are concerned, so I often sneak in a very finely grated zucchini as well as the carrot and then I am happy for them to ‘win’ and have no lettuce.
- Recipe created by Melissa Hughes for Kidspot.