Another simple, but gorgeous recipe for beefburgers as made by the children at cookery school. We let them choose whatever they wanted for the lesson on Party Food – my ideas about what constitutes party food, and theirs are a bit different, although I must say – I’d be happy to scoff these at a party any day. These were fab and worked out very well. I think they were fascinated by having to add crushed up cream crackers – so much easier than making your own breadcrumbs. They are great on their own or served with potato wedges.
You will need:
1tbs olive oil
1 red onion finely chopped
500 g lean minced beef
12 cream crackers, bashed to fine crumbs
1 crushed garlic clove
For the wedges
4 potatoes, cut into wedges
2 tbsp olive oil
1 tsp paprika
- Heat the oil in a frying pan and fry the onion for about 5 mins or until soft. Leave to cool slightly. When cool, put the onion in a large bowl with the mince, egg, bashed crackers, chilli, garlic, ketchup and brown sauce, and mix well to combine. Divide the mince into 6, roll into balls and flatten each into a nice fat burger.
- Put the flour on a plate, dab each burger to the flour on both sides, then transfer to a baking tray. Wrap with cling film and pop in the fridge for a couple of hours.
- Heat oven to 200C/180C fan/gas 6. To make the wedges, put the potato on a baking tray and drizzle with olive oil. Sprinkle with paprika, season, then give them a good shake or shuffle around with your hands to make sure they’re well coated. Roast for 30-40 mins depending on how crisp you like them. Make sure you give them a good shake a couple of times to ensure they cook evenly.
- When the wedges have been cooking for 10 mins, drizzle the burgers with a little olive oil and put them in the oven to cook with the wedges for the remaining 20-30 mins, flipping them halfway.
- Serve the burgers in the rolls with your choice of toppings, and a good helping of wedges on the side.