“Botham Burger” from “The Return of the Naked Chef”

Andrew (12): Nom, nom, nom.

Maureen: That’s your new favourite saying, isn’t it?

Andrew: It’s a great word to use when you’re eating something good.

Maureen: Like this?

Andrew: Like this. These are really good burgers.

Nicholas (8): Yes, I think so too.

Maureen: I liked them because they were easy. I could get them all made, with Nicholas helping, in no time at all. I also liked them better than “The Family Meal” burgers because it had more interesting spices added, whereas the other ones were just mince.

Andrew: Were the crisps part of the recipe?

Maureen: Unlike in The Family Meal, no. I just added them in because I knew you would like them.

Nicholas: We do like them, thanks.

Maureen: Do you want me to make it again?

Andrew and Nicholas: Definitely!

Chef’s Notes: Jamie’s recipe (see below) calls for 1 kilo of beef mince to make four burgers, so 250 grams per burger. If you’re cooking for a bunch of invading giants, that might work, but for your average family, that seems a bit excessive. Since I was cooking only for the three of us (one adult and two children), I cut the ingredients down by half and used only 500 grams of mince. I still got five decent sized burgers out of it. The other nice trick in this recipe is that you cook them in the oven, rather than on the stove. Doing it this way enables you to get on with other things, which is always handy. 

Botham Burger

Makes 4 Botham Burgers, but see note above.

1 kg/2lb 3 oz Minced beef, preferably organic

2 medium Red Onions, finely chopped

2 eggs

1-2 handfuls of fresh breadcrumbs

1 tablespoon of Coriander Seeds, crushed

1 small pinch of Cumin Seeds, crushed

1 heaped teaspoon of Dijon Mustard

Salt and freshly ground black pepper

Preheat the oven to 230C/450F/Gas 8. Mix and scrunch all the ingredients together. Use the breadcrumbs as required to bind and lighten the mixture. Divide into four burgers, then gently and lightly mould and pack each burger together into smallish cricket-ball-sized shapes. Place in the oven and roast for 25 minutes, which should live the middle slightly pink and the outsides nice and crispy. Serve with a griddled bun, a little salad, some gherkins, tomato salsa, a pint of Guinness and a bottle of ketchup.

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2 comments
  1. Maureen Stapleton said:

    Yes, these were really good. I’ll be making them again. Thanks for reading!

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