Dinner

Sunshine Cornflake Burgers with Basil Recipe

BySophie Carsel November 11, 2025November 11, 2025

Introduction

Sunshine burgers are a fun and crispy twist on classic beef patties, coated with crunchy crushed cornflakes for added texture. These mini burgers are perfect for a casual meal and can be enjoyed with fresh lettuce, tomato, and ketchup.

The image shows a white rectangular plate on a white marbled surface, with four mini burgers neatly arranged in two rows. Each burger has three visible layers: a toasted brown seeded bun on top, a bright red tomato slice in the middle, and a golden crispy patty sitting on a fresh green leaf of lettuce. The bottom bun is lightly toasted and holds the layers together. To the front left of the plate, there is a small white cup filled with red ketchup. The overall look is neat and colorful with a fresh and tasty feel. 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 into a freezer bag and gently crush them with a rolling pin until they become rough flakes without turning to dust. Transfer the crushed cornflakes to a bowl.
Step 2: Put the beef mince into a separate bowl, add the ripped basil leaves and a little ground pepper. If using lean mince, add 1 tablespoon of the beaten egg to help bind the mixture. Mix well.
Step 3: Place some plain flour on one plate and the remaining beaten egg on another plate.
Step 4: Take about one-sixth of the mince mixture and shape it into a small burger patty, firmly squashing it in the palm of your hand.
Step 5: Roll the shaped patty first in the flour, then dip it in the beaten egg, and finally coat it liberally with the crushed cornflakes. Place the prepared burger on an oiled baking sheet.
Step 6: Repeat shaping and coating until all mince mixture is used, trying to keep all patties a similar size for even cooking.
Step 7: Lightly brush the top of each burger with vegetable oil and bake in the center of the oven for 15–20 minutes, or until cooked through and golden.
Step 8: Serve each burger on a split mini bun with fresh lettuce, tomato slices, and a drizzle of tomato ketchup.

Tips & Variations

For extra flavor, try adding finely chopped onions or grated cheese to the mince mixture before shaping.
If you prefer a spicier kick, mix in some chili flakes or smoked paprika with the basil and pepper.
For a lighter option, replace beef mince with turkey or chicken mince.
Make sure to crush the cornflakes gently for a crunchy coating that doesn’t fall off during baking.

Storage

Store any leftover burgers in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a low oven or microwave until warmed through. These burgers are best enjoyed fresh to maintain their crispy coating.

How to Serve

The image shows four small burgers on a white tray with a green and white checkered paper. Each burger has a seeded bun top with a light brown color, a thick golden crispy layer of what looks like fried food between fresh green lettuce, and a bright red tomato slice above the lettuce. The bottom bun is light brown and slightly textured. In front of the burgers, there is a small white cup filled with red ketchup. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these Sunshine burgers?

Yes, you can freeze the uncooked shaped burgers after coating them. Place them on a tray to freeze individually first, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to baking time.