Heat oven to 200C/180C fan/gas 6. First,
crush the cornflakes by placing them in a
freezer bag, then breaking with the rolling
pin. This is fun (but mind your fingers)
and try not to bash them to dust, just to
rough flakes. Put in a bowl.
Tip the mince into another bowl, add
the basil and a little ground pepper. For
lean mince you may need to add 1 tbsp
beaten egg to help it bind (stick together),
then mix it well. Put some flour on a plate
and some beaten egg on another plate.
Take about a sixth of the mince mix
and shape it into a small burger. Do this
by squashing it quite firmly in the palm
of your hand. (Burger-shaping will
transfer a skill your child may have from
playing with modelling clay to the kitchen
as they create a ball in their palm, then
squash it into a flatter patty.)
Next roll the burger in the flour. Then
roll it all over in a little egg. Then roll it quite
liberally in the crushed cornflakes. Now
place it on the oiled baking sheet and start
the process again until you have used up
all the mix. Try to keep the sizes even so
that the burgers cook in the same time.
Lightly drip oil onto the top of each
burger using a pastry brush and bake
in the centre of the oven for 15-20 mins
until cooked through. Serve the burgers
in the split buns with lettuce, tomato
slices and some ketchup.