Marcus Wareing's mini beef burgers with houmous recipe

  • Serves 6
  • 15mins to prepare and 35mins to cook
  • 685 calories / serving
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(h)mini beef and houmous burgers Great British Chef TESCO

A great burger recipe that’s sure to satisfy their little appetites. Additionally they can be served as party savours or quick weekend treats.

  1. Ask your little helper to mix together all the burger ingredients until combined into a bowl. Shape into 6 equal patties and chill.
  2. To caramelise the onions, melt the butter into a frying pan. Add the sliced onions, thyme and salt, and cook until golden and sticky, approx. 20-25 minutes. Trivia time: onions have played a central role in cuisines for years. During the Middle ages people would offer them as gifts and even pay their rent with them!
  3. Into another pan, heat 1 tablespoon of vegetable oil until hot, brown the burgers on both sides. Lower the heat and leave to cook for 6-7 minutes.
  4. When cooked through with no pink showing, remove from the heat and place a slice of cheese onto each burger to melt lightly. Trivia time: did you know that Emmental cheese originated from Switzerland, from a tiny village from which it gets its name. However today, Emmental can come from countries such as France, Germany and Finland. 
  5. Slice the loaf into 6 equal squares for the burger buns. Brush the bread slices with oil and lightly toast or grill. Spread houmous onto one slice and lay a beef patty onto the other. Repeat.
  6. Spoon the rocket and caramelised onions over the patties then sandwich together to make burgers. Serve with fresh salad.

See more Easy recipes for kids

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • For the burgers

  • 500g (1lb) lean minced beef
  • 1 medium onion, peeled and diced
  • 2 garlic cloves, crushed
  • 1 egg, lightly beaten
  • 50g (2oz) brown bread crumbs, fresh
  • ¼ bunch flat-leaf parsley, chopped
  • ¼ bunch tarragon, chopped
  • 1tbsp tomato purée
  • 2tbsp soy sauce
  • 2tbsp tomato ketchup
  • ½tsp salt
  • ½tsp black pepper
  • For the caramelised onions

  • 25g (1oz) unsalted butter
  • 3 medium onions, peeled and sliced
  • ¼ bunch thyme, leaves picked
  • To serve

  • 3 slices Emmental, sliced in half
  • 1 ciabatta loaf
  • 6tsp houmous
  • 6 handfuls rocket, small
  • 2tbsp olive oil
  • Energy 2685kj 685kcal 34%
  • Fat 40g 57%
  • Saturates 19g 95%
  • Sugars 13g 14%
  • Salt 3.7g 62%

of the reference intake
Carbohydrate 44.1g Protein 40.5g Fibre 4.9g

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