Foodtube
By Jamie Oliver
Buddy's BBQ burgers
Melty cheese, gherkins & crunchy veg
20 mins
Not Too Tricky
makes 6
About the recipe
These burgers are the perfect size for kids, and super-simple to make. Feel free to get creative with your toppings and sides – let the kids choose their toppings and build their own burgers to give that all-important sense of ownership.
Recipe From
Ingredients
500g quality lean minced beef
100g Cheddar cheese
4 gherkins
200g red cabbage
red wine vinegar
½ an iceberg lettuce
½ a cucumber
6 small burger buns, preferably wholemeal
optional: tomato ketchup, to serve
Top Tip
Jamie wholeheartedly believes that cooking is up there as one of the most valuable skills you can teach a child. Getting kids excited about food, where it comes from and how to cook it, gives them a better chance of being healthier and happier in the long run. When cooking with kids, use your common sense to determine what jobs they can help you with, depending on their age and skill level. It’s always good to start small, with jobs such as mixing and measuring, then progress to elements of a recipe, then go on to slightly trickier techniques over time. The more they cook, the better they’ll get. Make sure you supervise them when using heat or sharp utensils like knives and box graters, and teach them about the importance of washing their hands before they start, and after handling raw meat and fish, as well as other basic hygiene rules. Most of all, have fun with it, and encourage them to give things a go.
Method
- Use your clean hands to scrunch the beef mince together really well, then divide into 6 equal balls. Squash and shape them into burger patties, nice and tightly so they don’t fall apart during cooking! Place them on a tray, cover, and leave them to rest in the fridge until you’re ready to cook. Wash your hands.
- Prepare your toppings. Slice the cheese. Slice the gherkins, using a crinkle-cut knife if you’ve got one to make them look really fun!
- Finely slice or grate the red cabbage, place in a bowl and mix with 1 tablespoon of red wine vinegar.
- Shred up the iceberg lettuce and slice up the cucumber and place in another bowl.
- You can cook the burgers on a hot barbecue or in a hot frying or griddle pan on the hob. Always get an adult to help you! Either way, they’ll need 3 to 4 minutes on each side. Use a fish slice to turn them and cook in batches if your pan isn’t big enough.
- When the burgers are looking good, place a slice of cheese on top of each one, then cover the barbecue or pan for an extra 2 minutes, or until it’s all melty and delicious.
- Now, cut your burger buns in half and warm them alongside the burgers for 30 seconds or so, if using the barbecue.
- Stack up your burgers in the buns with some gherkins on top. You can add a bit of lettuce and cucumber to the stack, and serve more on the side with the pickled red cabbage. Add a dollop of ketchup, if you like, squash the bun lids on and tuck in!
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