Ingredients
1kg mince
½ cup cornflake crumbs
2 tbsp tomato paste
2 tbsp pesto
2 eggs
1 carrot
finely grated
10 slices cheese
100g mixed lettuce leaves
10 hamburger buns
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Contains Sesame
Equipment
- 1 bowl
- 1 non-stick frypan
Instructions
- Place mince, cornflake crumbs, tomato paste, pesto, eggs and carrot in a bowl and mix well to combine.
- If the mixture is a bit dry and not holding together, add a bit of cold water.
- Divide mixture into 10 heaps and squish into hamburger shapes.
- Heat a non-stick frypan to a medium-high heat and cook your burgers for about 5 minutes each side or until cooked through. You might need to do this in two batches.
- Turn heat down a bit if necessary to avoid the classic burnt burger.
- Slice buns in half, top with lettuce, then cheese, then burger and your sauce of choice.
Notes
Tip
Use a large scone cutter to cut smaller rounds from hamburger buns.
Tip
The crumbs keep moisture in the hamburgers.
Variation
Replace the cornflake crumbs with breadcrumbs if you prefer.
Variation
Add a finely chopped onion if your family can cope with that!
Variation
For picky eaters, sneak in a very finely grated zucchini as well as the carrot and omit the lettuce.
