Mini burgers that are easy for little fingers to pick up and flavoured with apple, cheese, onion and sage, from the UK's bestselling children's food expert. Suitable from 9 months
These soft, tasty burgers are great served with steamed vegetables, such as carrots or broccoli, for a perfectly balanced meal.
They freeze well, too. Place the burgers (before or after cooking) on a baking sheet lined with cling film, cover with a second sheet of cling film, and freeze for 2 to 3 hours until solid. Remove from the baking sheet and pack in a rigid container or a sealed plastic bag. Defrost overnight in the fridge or for 2 to 3 hours at room temperature.
Ingredients
2 tbsp olive oil
1 small onion, peeled and finely chopped
2 small garlic cloves, peeled and crushed
450g minced chicken (mix of breast and thigh meat)
40g Parmesan cheese or dairy-free alternative, grated
vegetable oil, for frying
Method
STEP 1
Heat the olive oil in a small pan and sauté the onion and garlic gently, stirring, for 2 minutes. Allow to cool.
STEP 2
In a bowl, mix the chicken with the sage, apple, and breadcrumbs. Stir in the onion and garlic mixture, and the Parmesan.
STEP 3
Using your hands, shape the mixture into 24 small patties.
STEP 4
Heat a little vegetable oil in a frying pan and brown the burgers for 1 to 2 minutes on each side. Turn down the heat to low and cook gently for about 5 minutes until cooked through. To test, push the point of a knife down through the centre of one of the burgers. Hold for 5 seconds and remove. The blade should feel burning hot. If not, cook for a little longer. Drain on kitchen paper.
