Botham Burger

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Botham Burger to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Botham Burger, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Makes 4 Botham burgers
• Ingredients
• 1kg/2lb 3oz minced beef, preferably organic
• 2 medium red onions, finely chopped
• 2 eggs
• 1-2 handfuls of fresh breadcrumbs
• 1 tbsp coriander seeds, crushed
• 1 small pinch of cumin seeds, crushed
• 1 heaped tsp of Dijon mustard
• salt and freshly ground black pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Method Preheat oven to 230c/450f/Gas 8 1 Mix and scrunch all the ingredients together

Step 2: Technique & Execution

Use the breadcrumbs as required to bind and lighten the mixture. 2 Divide into four, then gently and lightly mould and pack each burger together into smallish cricket ball-sized shapes. 3 Place in the oven and roast for 25 minutes, which should leave the middle slightly pink and the outsides nice and crispy. 4 Serve with a griddled bun, a little salad, some gherkins, tomato salsa, a pint of Guinness and a bottle of ketchup

Step 3: Technique & Execution

TOMATO SALSA For 4-6 people Ingredients 2 good handfuls of really ripe plum tomatoes, deseeded and finely chopped 1 good handful of small capers, soaked and drained 2 small shallots of ½ red onion, finely chopped ½ clove garlic, finely chopped 1 good handful parsley, finely chopped couple swigs balsamic vinegar to taste 6-8 lugs olive oil dried chilli flakes, to taste 4 anchovy fillets, finely chopped ½ cucumber, peeled, deseeded and finely diced salt and freshly ground black pepper, to taste Method 1 Mix all the ingredients together, and season to This recipe was on ceefax, but not on the show

Step 4: Technique & Execution

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