Yummy mini burgers

Yummy mini burgers

Little Kitchen
Jacqui Melville

These burgers are really easy to make and are great to serve for dinner.


Quantity Ingredient
1 medium onion, finely chopped
2 large apples, peeled and grated
500g minced chicken, beef or pork
1 egg, beaten
12 chives
1 teaspoon salt
2 pinches black pepper
1/3 cup vegetable oil, for frying
12 mini buns
2 medium-sized tomatoes, each cored and cut into 6 slices
12 iceberg lettuce leaf pieces
2 teaspoons store-bought apple sauce or tomato sauce, (optional)


Quantity Ingredient
sharp knife and chopping board
wooden spoon
mixing bowl
egg flip
measuring spoons
large frying pan
food processor
measuring cups
oven mitts


  1. Ask a grown-up to help you put the onion into a food processor and blitz it to a paste. Once the grown-up has removed the blade from the processor, tip the paste into a mixing bowl.
  2. Add the grated apple, minced meat and beaten egg to the bowl. Use scissors to snip in the chives then add the salt and pepper. Use a wooden spoon to mix everything together thoroughly.
  3. Use a ¼ cup measure to scoop up some of the mixture, then use clean hands to form it into a burger, about 1 cm thick. Place it on a baking tray, then continue until you have used up all the mixture – you should have about 12 burgers in total.
  4. Measure the oil into the frying pan and ask a grown-up to help you heat it over a medium–low heat. Carefully add the burgers, about 6 at a time, and fry them for 5 minutes on each side, or until cooked through. It’s best to wear oven mitts when you flip the burgers over, in case the oil spatters.
  5. Carefully lift the burgers out of the pan and onto paper towel to drain. Repeat with the rest of the burgers until they are all cooked.
  6. While the burgers are frying, split the mini buns in half and toast the insides underneath the griller.
  7. To serve, place a burger onto the bottom half of each mini bun. Top with a slice of tomato and a little shredded lettuce. If you like, spoon on a little apple sauce or tomato sauce. Place the ‘lid’ on top and eat straight away.
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