Hidden-veg beef burger with cumin flatbread, served with side salad

Daniel Beesley

Daniel Beesley from Woodlands Primary School in Tonbridge and Malling 2016 Competition Finalist


1. Peel ½ a red onion.
2. Wash and peel a carrot, removing both ends.
3. Wash a courgette, removing both ends.
4. Chop the onion, carrot and courgette very finely and mix together.
5. Add 400g beef and, using your hands, mix well.
6. Add black pepper and a pinch of paprika to season, and mix.
7. Divide the mixture into four equal pieces. Shape each to a ball, firm with your hands, and gently squash flat. Place into a hot frying pan with a little oil.
8. Heat over a medium heat for around 10 minutes, then turn over and repeat.

9. Whilst the burgers are cooking, prepare the flatbreads. Mix 40ml cold water with 20ml boiled water, to give 60ml tepid water. Add 1 tsp honey, and 1 tsp yeast and mix well. Leave this to stand for a few minutes.
10. Mix 50g plain flour, 50g strong wholemeal flour, and a pinch of salt.
11. Add the water to the flour mix and knead well by hand. Add 1 tsp cumin seeds.
12. Divide the dough into four pieces. Flour the surface and rolling pin, and roll each flatbread out individually.
13. Heat a dry griddle pan, and add a flatbread. Heat for 2-3 minutes, then turn and heat the other side. Remove from the pan and repeat for the next flatbread.
14. Prepare a side salad of tomatoes, lettuce, cucumber and pomegranate seeds.
15. Place the flat bread on the plate, add the burger and side salad. Garnish with mint, and serve with ketchup or mayonnaise.


The cost per person works out as £1.78.

Beef burger:
400g mince beef
½ red onion
1 carrot
1 small courgette
Black pepper
Pinch paprika
Rapeseed oil (for frying)
Mint to garnish

60ml tepid water (40ml cold, 20ml boiled)
1 tsp honey
1 tsp yeast
50g plain flour
50g strong wholemeal flour
Pinch salt
1 tsp cumin seeds

Side salad:
Pomegranate seeds
Serve with ketchup or mayonnaise