Recipe: Shooting burger planets
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.
Ingredients - 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
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