Penguin Anniversary Edition: The Return Of The Naked Chef
By Jamie Oliver
- Home /
- Recipes /
- Beef recipes /
- Botham burger
Botham burger
Not Too Tricky
serves 4
About the recipe
The good thing about burgers is you can make them thin and big, fat and big, or even turn them into meatballs. In the early days of the Cricketers, the pub where I grew up, I remember my dad used to serve a whopping great burger the size of a cricket ball topped with a huge amount of Cheddar cheese and homemade tomato relish. He very classily called it the Botham burger. That’s what I love about Essex boys – sheer taste. Feel free to add extra spices if that’s what takes your fancy, but here’s a really solid basic beefburger recipe. I never thought when I became a chef that I would come back round to respecting the famous beefburger. Unfortunately it hasn’t been on the pub’s menu for years – what a shame. This might change Dad’s mind.
Recipe From
Ingredients
1kg minced beef
2 medium red onions, peeled and finely chopped
2 large eggs
1–2 handfuls of fresh breadcrumbs
1 tablespoon of coriander seeds, crushed
1 small pinch of cumin seeds, crushed
1 heaped teaspoon Dijon mustard
Method
Find the recipe!
For the full recipe, head to page 196 of The Return of the Naked Chef.
Tags
