KIDS BURGER RECIPE RECIPES

1. Peel and very finely slice the onion and garlic, deseed and finely slice the chillies, finely chop the coriander stalks, reserving the leaves, then place in a bowl. Coarsely grate in the paneer and squash (deseed if needed), then peel and finely grate in the ginger. Sprinkle in the flour and a pinch of sea salt and black pepper, then squeeze over the lime juice. Add the curry paste and 50ml of water, then mix.
2. Drizzle 2 tablespoons of oil into a large non-stick frying pan over a medium-low heat, then roughly divide the mixture into 4 portions and place in the pan, flattening them out into rough rounds, about the width of the buns (don’t worry about wispy edges, it’ll mean bonus crunch later!). Fry for 16 minutes, or until golden and cooked through, turning every few minutes. Meanwhile, pound most of the coriander leaves to a paste in a pestle and mortar, muddle in the yoghurt, then season to taste. Finely shred the lettuce, halve the burger buns (warm first, if you like), and puff up the dry poppadoms in the microwave for 30 seconds each.
3. Divide the coriander yoghurt between the bases and inside bun-lids, then break up the poppadoms and sprinkle over. Place a crispy bhaji burger on top of each bun-base, add a dollop of mango chutney, a few coriander leaves and the lettuce, then pop the tops on and press down lightly.
4. Serve with a cold beer and extra fresh chilli if you love a bit of heat (like me!).

Divide the minced beef into four equal portions and roll them into balls without pressing them together too much. Squash the balls and gently mould them into four "quarterpound" patties the same size as your burger buns. Chill the patties in the fridge for at least 10 minutes. 

Heat a large frying pan or barbecue hotplate and brush it with a little dripping or oil. Cut the buns in half and place them, cut-side down, directly onto the hotplate. Season each patty well with salt and pepper, and place onto the hotplate alongside the buns. 

Add a small amount of shaved onion to the raw top of the patty and squish it in. After a minute or so, flip it over. Add a slice of cheese to the cooked top of the patty and then cover it with the top of a bun. Cook the patty for a further minute or two until the cheese is melted. Flip the bun bottom and cover with the cheese and bun-covered patty. Serve with pickles and condiments.

*Adam's tip Cheaper beef minces are higher in fat than the more expensive "premium" minces, which makes them great for hamburgers. While burger experts recommend 30 per cent fat for hamburgers, the 15-20 per cent fat you get in cheap minces is perfectly fine.

1. Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
2. Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture.
3. On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
4. Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
5. Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
6. Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.

1. Peel and very finely slice the onion and garlic, deseed and finely slice the chillies, finely chop the coriander stalks, reserving the leaves, then place in a bowl. Coarsely grate in the paneer and squash (deseed if needed), then peel and finely grate in the ginger. Sprinkle in the flour and a pinch of sea salt and black pepper, then squeeze over the lime juice. Add the curry paste and 50ml of water, then mix.
2. Drizzle 2 tablespoons of oil into a large non-stick frying pan over a medium-low heat, then roughly divide the mixture into 4 portions and place in the pan, flattening them out into rough rounds, about the width of the buns (don’t worry about wispy edges, it’ll mean bonus crunch later!). Fry for 16 minutes, or until golden and cooked through, turning every few minutes. Meanwhile, pound most of the coriander leaves to a paste in a pestle and mortar, muddle in the yoghurt, then season to taste. Finely shred the lettuce, halve the burger buns (warm first, if you like), and puff up the dry poppadoms in the microwave for 30 seconds each.
3. Divide the coriander yoghurt between the bases and inside bun-lids, then break up the poppadoms and sprinkle over. Place a crispy bhaji burger on top of each bun-base, add a dollop of mango chutney, a few coriander leaves and the lettuce, then pop the tops on and press down lightly.
4. Serve with a cold beer and extra fresh chilli if you love a bit of heat (like me!).