I am slowly but surely training my kids to make their own meals via a conveyor belt method which so far is working a treat. The youngest does the messy work at the beginning, the middle child is the Comis Chef, and the eldest brings it all together at the Pass. This methodology works magnificently for omelettes, pancakes, cakes and biscuits. And also for these lovingly prepared (by the kids) mini-burgers. Which gives me plenty of time to get on with preparing dinner for my hard Working Wife.
This makes 12 mini-burgers, so theyre great for when the kids friends are round
250g beef mince
50g Parmesan cheese, grated
30g fresh breadcrumbs
1 tbsp olive oil
1 garlic clove, finely chopped
1 tsp dried oregano
12 mini bread rolls
Cheese slices, optional
Cherry tomatoes, optional
Carrot sticks, optional
1. Prepare a baking sheet with a piece of greasproof paper. Use your hands to mix all the ingredients for the burgers together.
2. Form the mixture into balls about the size of walnuts and flatten them. Chill the meatballs in the fridge for 30 mins., Wash your hands.
3. Fry the burgers in the oil on medium heat. Turn over after 5 mins. If the juices run clear, theyre done.
4. Carefully cut the rolls in half. Fill each roll with a cooked burger. Serve with cheese slices, tomatoes, cucumber and carrots.