Welcome to the Little Chefs blog! A glimpse into what happens at St Peter’s at midday on a Thursday (term time only) and the place to pick up some delicious, healthy, tried-and-tested-on-two-year-olds recipes to make at home.
For our first post we’re sharing our end-of-term special from July - home made burgers and kebabs, in case we have another burst of BBQ weather before autumn kicks in! Here served with a Little Chefs favourite – cucumber batons.
Ingredients (serves 4)
For the burgers:
- 500g beef mince
- 1 egg
- Small handful of breadcrumbs (you can make these by toasting bread in the toaster and crumbling it into fine crumbs)
Vegetarian alternative:
- 1 pack halloumi cheese
For the kebabs:
- 1 courgette
- 1 small pack of cherry tomatoes,
- 1 peppers
- 1 small pack button mushrooms,
- wooden kebabs sticks
To serve:
- sliced cheese,
- lettuce, cucumber, tomato (optional)
- ketchup
- burger buns
- cucumber
Preparation
- Wash hands and wipe surfaces
- Toast bread and make breadcrumbs
- Chop courgette and peppers into good-sized chunks
- Cut cucumber into batons
- If you are using them, wash and tear lettuce and slice tomato and cucumber for burger fillings.
- Cut halloumi into 1cm thick slices
- Split burger buns
Method
For the burgers:
- Combine the mince and egg in a bowl and squash together with your hands until well combined.
- Add breadcrumbs and continue to squish until it is not too sticky and forms a fairly firm burger patty. Wash your hands well after this stage.
- Cook the burgers on the barbeque, making sure you cook both sides (or use a frying pan with a little oil). Cut into one of the burgers to check it is cooked all the way through.
- Barbeque the sliced halloumi as a vegetarian alternative (or use a griddle pan)
- Build your own perfect burger with buns, tomato, lettuce, cucumber, cheese and ketchup.
For the kebabs:
- Thread the vegetables onto the skewers – only use the vegetables you would like to eat later!
- BBQ the kebabs for a few minutes until the veg has softened. You can also drizzle with a little oil and grill the kebabs, checking them regularly so that they don’t burn.
- Serve alongside the burgers and cucumber batons.
