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.


  • 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)
  • 8 fresh sage leaves, chopped
  • 1 eating apple, peeled and grated
  • 40g fresh breadcrumbs (or gluten-free breadcrumbs)
  • 40g Parmesan cheese or dairy-free alternative, grated
  • vegetable oil, for frying


  • 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.

Pic: Annabel Karmel

From Annabel Karmel’s new edition of Weaning: What to Feed, When to Feed, and How to Feed Your Baby