Buddy's burger
The ultimate burger for feeding the family. Whether you want it veggie or meaty this easy recipe shows you how to get a big juicy burger. Plus, there's a secret ingredient that keeps costs down while adding extra nutrition.
For this recipe you will need a food processor.
Ingredients
- 200g/7oz red cabbage, grated or finely sliced
- 1 tbsp red wine vinegar
- ½ iceberg lettuce, shredded
- ½ cucumber, sliced
- 1 tbsp olive oil, preferably extra virgin
- 1 x 400g tin green lentils
- 250g/9oz beef mince or vegetarian mince
- 1 tbsp vegetable oil, preferably olive oil
- 4 slices cheddar cheese (60g/2¼oz total)
- 4 small burger buns
- tomato ketchup and/or mayonnaise, to serve (optional)
- 4 gherkins, sliced
- 2 ripe tomatoes, sliced
Method
In a mixing bowl, toss the red cabbage with the red wine vinegar.
Put the iceberg lettuce and sliced cucumber into another mixing bowl and dress with 1 tablespoon olive oil.
Drain the lentils and pat dry with kitchen paper. Blitz in a food processor with the mince and a pinch of black pepper. Use clean hands to divide the mixture into 4 equal pieces and shape into patties, roughly 3cm/1¼in thick.
Place a large non-stick frying pan on a medium heat. Brush the patties with 1 tablespoon of olive oil, then carefully place in the hot pan and cook for 4 minutes on each side, or until just cooked through, nudging the patties towards the edge of the pan to cook the sides.
When the burgers are looking good, place a slice of cheese on top of each one, add a splash of water to the pan (the steam will help the cheese to melt), then cover the pan with a lid for an extra 4 minutes, or until the cheese is melted.
Cut the buns in half (toast them if you like), add a dollop of ketchup and/or mayonnaise (if using) to each base, then place a burger on top.
Layer slices of gherkin, tomato and cucumber slices, and add a pinch of lettuce on top of each one, then pop the lids on. Serve the rest of the lettuce, cucumber and tomato on the side with the pickled red cabbage.
Recipe Tips
If making with children, always supervise small children when using the oven, hob and sharp knives.
Tips for older children
Remember to wash your hands before you start cooking and after handling raw meat.
When opening tins of food, be careful as the edges of the lid and top of the tin will be sharp. Ask an adult to help if you aren't confident.
If you are using a food processor, take care handling the sharp blades.
You will need to use a sharp knife to cut the vegetables: if you're not confident using kitchen knives ask an adult to help as knives can be dangerous. It is helpful if the adult chops the vegetables alongside you so you can see how it is done.
Consider asking an adult to help when using the hob as the pan will get very hot and you could burn yourself.
