Featured macronutrients – protein in meat/beans


  1. Put meat in mixing bowl.
  2. Grate vegetables and add to meat.
  3. Add any other optional ingredients and using a fork, mix until all are thoroughly combined (homogenised).
  4. Flatten the mixture down and cut into 4 portions. Sprinkle greaseproof paper with flour in your box.
  5. Using your hands, shape each quarter into a ball, then flatten to a burger shape.
  6. Place in your box and place in the chiller.
  7. Wash and tidy up. Use disinfectant.


At home:

grill or fry on each side for about 5 minutes until thoroughly cooked.



Vegetarian Burgers

  1. Grate vegetables.
  2. Open and drain beans.
  3. Ask your teacher for a food processor. Place all ingredients in the bowl. Process to make a soft mixture.
  4. Divide into 4 equal pieces. Shape into balls, then flatten to make burgers. Place in your box then chill.


Bring From Home

Apron, tea towel, named plastic box and a carrier bag.


  1. Protein
    Choose a minced meat eg. pork, turkey, beef or lamb (1 pack about 400g, but slightly more or slightly less is fine).
    OR Vegetarian Bean Burgers
    2 tins of beans eg. kidney beans, chick peas etc.
  2. Flavourings
    Choose any or all of the following:
    1 clove of garlic – chop finely
    Herbs: bunch of fresh herbs, eg. Coriander, Basil, Chives, Parsley
    or 1 teaspoon dried herbs
    Spices: ½ teaspoon Cumin or Paprika
    For heat – 1 chilli or 1 teaspoon chilli powder or flakes
  3. Vegetables
    Either 1 carrot or 1 courgette
    d) Salt and pepper


Green chopping board, vegetable knife, tablespoon, (tin opener and peeler if needed).

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