Annabel’s Yummy Beefburgers


Making your own healthy 'junk food' is one way to encourage fussy eaters to eat better quality food! Adding tomato chutney to burgers gives them a delicious flavour and the grated apple makes them moist and really tasty. My children love this beefburger recipe. Serve them on their own or in a bun with some salad and ketchup or some oven-baked chips. They are also great cooked on the barbecue in the summer. 

8 minutes
10 minutes
Best for
6 Burgers
Suitable for freezing


  • 1 medium red onion, chopped
  • 3 tbsp sunflower oil
  • 1 garlic clove, crushed
  • ½ tsp thyme leaves
  • 2 slices white bread, crusts removed
  • 250 g (9 oz) minced beef
  • 3 tbsp tomato chutney (or you could use tomato relish)
  • Salt and freshly ground black pepper
  • 1–2 tbsp flour, for dusting

Conversion chart


  1. Sauté the onion in 1 tablespoon of sunflower oil for 5–6 minutes, until soft. 
  2. Add the garlic and thyme and cook for 1 minute.
  3. Tear the bread into pieces and put in a food processor with the onion mixture and blitz together.
  4. If you want a really smooth texture, pulse all the ingredients together in the food processor for a few seconds. If not, combine all the ingredients in a bowl and season to taste.
  5. Form the mixture into 6 burgers using flour-dusted hands.
  6. Fry the burgers in the remaining oil for 4 to 5 minutes on each side over a medium-to-low heat. If you fry over a high heat, because of the sugar in the tomato chutney the burgers have a tendency to burn.
  7. Alternatively cook the burgers under a pre-heated grill.
  8. Serve in a bun with lettuce and tomato.
  9. To freeze, line a baking tray with cling film and place the uncooked burgers on it. Cover with another sheet of cling film and freeze until solid. Remove burgers from tray and store in a re-sealable bag or box.  


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  • we are trying them today hopefully they are going to be nice as normal

    02 Apr 2010

  • Very tasty recipe, but I had real problems with the burgers binding together, so they were a bit crumbly in the pan.  Still tasted OK, but consistency needs some work.

    18 Jan 2009

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