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
- 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
- Sauté the onion in 1 tablespoon of sunflower oil for 5–6 minutes, until soft.
- Add the garlic and thyme and cook for 1 minute.
- Tear the bread into pieces and put in a food processor with the onion mixture and blitz together.
- 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.
- Form the mixture into 6 burgers using flour-dusted hands.
- 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.
- Alternatively cook the burgers under a pre-heated grill.
- Serve in a bun with lettuce and tomato.
- 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.