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My Botham burgers
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Total Time:
1 hour 10 minutes
Botham Burgers: Inspired by the cricket legend, these oversized burgers were a hit in my parents' pub. Break free from the usual with this kilo-sized meat creation. Learn the art of a versatile salsa to elevate any dish.
Ingredients:
  • 2 leeks
  • olive oil
  • 1 carrot
  • 1 kg minced beef
  • 100 g fresh or stale breadcrumbs
  • 1 x 250 g packet of cooked lentils
  • 2 teaspoons Dijon or wholegrain mustard
  • 1 tablespoon baby gerkings
  • ½ a bunch of fresh herbs (15g) such as parsley, mint
  • 100 g Cheddar cheese
  • 2 corn on the cobs
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 lime
  • ½ a bunch of fresh soft herbs (15g) such as parsley, mint, chives, basil
  • 1 fresh chilli
  • 1-2 mixed-colour peppers
  • ¼ of a ripe pineapple
  • 200 g rice tomatoes, on the vine
  • 30 g feta cheese
Instructions:
  • Heat a non-stick frying pan over medium heat. Trim, halve, wash, and finely chop the leeks. Add 1 tablespoon of olive oil to the pan. Peel and finely chop or coarsely grate the carrot and add it to the pan. Cook for 10 minutes, stirring regularly, until soft but not colored. Spread the mixture onto a tray to cool quickly. In a large tray or bowl, combine minced beef, breadcrumbs, lentils (optional), and mustard. Finely chop and add gherkins and herb leaves. Once the veg mixture is cool, add it to the tray and mix well with clean hands. Wet your hands and shape the mixture into 10 balls, then place them on an oiled roasting tray. Chill in the fridge for 1 hour. Preheat the oven to 180°C/350°F/gas 4. Roast the burgers for 40 minutes. Grate cheese over the burgers and return to the oven for another 10 minutes until golden and bubbling. Char the corn kernels in a dry non-stick frying pan over medium-high heat. In a large bowl, mix oil, vinegar, lime juice, salt, pepper, chopped herb leaves, chili, peppers, pineapple, tomatoes, and charred corn to make salsa. Crumble in feta and adjust seasoning with more vinegar if needed. Serve the cheesy burgers with tangy salsa, a green salad, and your choice of potatoes.

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