Dinner

Sunshine Cornflake Burgers Recipe

ByBen Miller November 10, 2025November 10, 2025

Introduction

Sunshine burgers are a fun and tasty twist on the classic beef patty, coated in crunchy crushed cornflakes for extra texture. These mini burgers are perfect for a casual lunch or snack, especially when served with fresh lettuce, tomato, and ketchup.

The image shows four small sandwiches on a rectangular white plate with a green and white checkered cloth underneath. Each sandwich has three layers: a sesame seed bun top, a slice of bright red tomato in the middle, and a crispy looking golden brown patty with a rough texture below that. Under the patty, there is a fresh bright green lettuce leaf, and the bottom bun is light brown with a soft texture. A small white paper cup filled with red ketchup is placed near the front left side of the plate. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 handfuls cornflakes, about 25g/1oz
225g/8oz beef mince
Small bunch basil leaves, ripped into small pieces
1 large egg, beaten
Few handfuls plain flour, about 75g/2½ oz
1 tbsp vegetable oil
6 mini burger buns
Lettuce leaves
Tomato slices
Tomato ketchup, to serve

Instructions

Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Place the cornflakes in a freezer bag and crush them gently with a rolling pin until they break into rough flakes but are not turned into dust. Transfer to a bowl.
Step 2: In another bowl, combine the beef mince, ripped basil leaves, and a little ground pepper. If using lean mince, mix in about 1 tablespoon of beaten egg to help bind the mixture well.
Step 3: Spread the flour on one plate and pour some beaten egg onto another plate. Take roughly a sixth of the mince mixture and shape it into a small burger patty by squeezing it firmly in your palm.
Step 4: Coat the burger patty first in the flour, then dip it into the beaten egg, and finally roll it liberally in the crushed cornflakes. Place the coated burger on an oiled baking sheet.
Step 5: Repeat the shaping and coating process with the remaining mince mixture, trying to keep all the burgers similar in size for even cooking.
Step 6: Lightly brush the tops of each burger with a little vegetable oil. Bake in the center of the oven for 15-20 minutes until the burgers are cooked through and golden.
Step 7: Serve the burgers in split mini buns with fresh lettuce leaves, tomato slices, and a dollop of tomato ketchup.

Tips & Variations

If you want a milder flavor, substitute basil with finely chopped parsley or omit the herbs altogether.
For extra crispiness, try adding a pinch of paprika or garlic powder to the crushed cornflakes before coating the burgers.
Use a mix of beef and pork mince for juicier burgers.
Serve with cheese slices inside the buns for a cheeseburger version.
Try swapping the mini buns for lettuce wraps to lighten the dish.

Storage

Store any leftover cooked burgers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. For best texture, avoid reheating in a toaster as the coatings may become soggy.

How to Serve

The image shows a white rectangular plate with four mini burgers arranged in two lines on a green checkered cloth. Each burger has a three-layered sesame-seed bun; the top bun is light brown with seeds, the middle layer is a crispy golden brown fried patty, and the bottom layer is light green lettuce. A thick slice of bright red tomato sits between the lettuce and the crispy patty. A small white cup filled with red ketchup is placed near the front left corner of the plate. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the burgers ahead of time?

Yes, you can shape and coat the burgers in advance and keep them covered in the fridge for a few hours before baking. Just bring them to room temperature before cooking for even results.