Ingredients

1 tbsp olive oil
1 large shallot, finely chopped
1/4 apple, peeled, cored and grated
1/2 small clove garlic, crushed
1 tsp balsamic vinegar
1/4 tsp thyme leaves or finely chopped parsley
2 tsp honey
150g/5 1/2 oz minced beef (90% lean)
2 tbsp grated Parmesan
1 tbsp tomato ketchup
1 tsp oyster sauce
20g fresh breadcrumbs (1 slice, crust removed)
Sunflower oil, for frying

Per portion:
30g/1oz spaghetti or macaroni
50ml/2 fl oz/3 tbsp tomato sauce 
 

Method:

Saute the shallot in the oil for 2-3 minutes, until soft. Add the apple and garlic and cook 2-3 minutes, until the apple is soft. Add the balsamic vinegar and cook 1-2 minutes, until evaporated then stir in the thyme and honey. Transfer to a bowl and allow to cool slightly.

Add the remaining ingredients to the bowl and mix together. Form into  4 burgers approx 5cm in diameter.

Cook the pasta according to packet instructions. Drain and toss with the tomato sauce.

Heat a large non-stick frying pan and grease with a small amount of oil. Cook the burgers over a medium heat for around 4 minutes per side, until cooked through. Alternatively grill for 4-5 minutes per side.

Arrange some pasta on a plate to act as hair (spaghetti for straight, macaroni for curls) and sit the burgers under the hair. Add eyes made from circles cut from cheese and topped with a small round of olive. Add a nose from a mini cherry tomato, carrot or ketchup and a mouth from tomato or pepper. Serve any leftover pasta in a separate bowl.

The burgers can be covered and refrigerated until needed. They can also be frozen for up to 1 month – wrap each burger individually in clingfilm and freeze on a tray. When solid, transfer to a bag or box. The burgers can be removed individually and defrosted overnight in the fridge or for 1-2 hours at room temperature. Cook and serve as above.

Information:
Preparation – 15 minutes
Cook – 15 minutes, plus pasta cooking time