Marcus Wareing's mini beef burgers with houmous recipe

Method

1. Ask your little helper to mix together all the beef mince burger ingredients until combined into a bowl. Shape into 6 equal patties and chill.
2. To caramelise the onions, melt the butter into a frying pan. Add the sliced onions, thyme and salt, and cook until golden and sticky, approx. 20-25 minutes. Trivia time: onions have played a central role in cuisines for years. During the Middle ages people would offer them as gifts and even pay their rent with them!
3. Into another pan, heat 1 tablespoon of vegetable oil until hot, brown the burgers on both sides. Lower the heat and leave to cook for 6-7 minutes.
4. When cooked through with no pink showing, remove from the heat and place a slice of cheese onto each burger to melt lightly. Trivia time: did you know that Emmental cheese originated from Switzerland, from a tiny village from which it gets its name. However today, Emmental can come from countries such as France, Germany and Finland.
5. Slice the loaf into 6 equal squares for the burger buns. Brush the bread slices with oil and lightly toast or grill. Spread houmous onto one slice and lay a beef patty onto the other. Repeat.
6. Spoon the rocketand caramelised onions over the patties then sandwich together to make burgers. Serve with fresh salad.

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• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.