Recipe: Shooting burger planets

Burgers-436

Mini burgers are perfect finger food for any party and this is an original spin on serving a classic. For a full-on 'shooting star' effect, cover the pots with lots of foil, inside and out – out of this world!

✦ Preheat the oven to 130°C/gas mark 1.

✦ Heat a little oil in a frying pan and gently fry the onions over a medium heat, until softened. Combine the onions, mince, egg, herbs and tomato ketchup in a mixing bowl and blend together using your fingers. Split the mixture into eight parts and roll each portion between your hands to form small burgers.

✦ Add a little more oil to the pan and fry the burgers for 2 minutes on each side, or until cooked through. Transfer them to a baking tray, cover in foil and put in the oven to keep warm. Using a star-shaped cookie cutter, cut out stars from the burger buns. Remove the burgers from the oven.

✦ Thread the ingredients onto eight kebab skewers. We like this order of ingredients but feel free to please yourself – cherry tomato, bottom of burger roll, cheese, burger patty, top of roll, cherry tomato.

✦ Serve the burger sticks standing up in a small bucket or vase.

 

Makes 8

Oil, for frying

1⁄2 onion, finely chopped

400g lean beef mince

1 large egg, beaten

1 tsp dried mixed herbs

2 tbsp tomato ketchup

8 burger buns, buttered

16 cherry tomatoes

8 thick slices of Red Leicester cheese

Recipes feature in Hats & Bells Children's Party Cookbook
by Hatty Stead and Annabel Waley-Cohen
(£18.99, Kyle Books)

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