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Burgers Jamie Oliver Style



My go to recipe for hamburgers in the past has been “The Botham Burger”, a fantastic cricket ball sized hamburger from The Return of the Naked Chef, Jamie Oliver’s second book. The “Botham” bit is of course because of the cricket ball size of these delicious burgers. What I love about these burgers is that you cook them in the oven – a healthy way of cooking plus you can do something else while they cook.

Recently, while reading Jamie’s fabulous book Comfort Food, I loved the sound of Jamie’s “Insanity Burger”  –  an interesting burger with lots of nice things to go with it.

So the solution seemed obvious – combine the two recipes to get the optimum Jamie Oliver burger! I basically used the ingredients and oven cooking method for the Botham burger, and added in mustard glaze, cheesy layer and all the beautiful accompaniments that go with the Insanity burger. Result – a tasty, moist and tangy hamburger.

I made my own burger rolls, to feature in a later post, but any good softish rolls would do.

The ingredients below are half Jamie’s quantities – 500gms of minced steak gives you 2 really big burgers or 4 smaller ones.

For the burger:


500g minced beef, preferably organic

1 medium red onion, finely chopped

1 free-range egg

1 handful of fresh breadcrumbs

1/2 tbl of coriander seeds, crushed

A small pinch of cumin seeds, crushed

1/2 heaped teaspoon of Dijon mustard

Salt and freshly ground black pepper

+ A couple of drops of Tabasco combined with 2 tsp American mustard

+ 2-4 slices of good cheddar cheese

For the bits and pieces that go with the burgers:

2-4 soft  bread rolls

2-4 gherkins

1/4 -1/2 red onion, cut in slices

Any green leaves you fancy

4 tsp good quality smoky barbecue sauce

4 tsp mayonnaise

2 tsp tomato ketchup


Preheat the oven to 230 degrees C or 210 degrees C fan-forced.

Scrunch all the ingredients together. Use the breadcrumbs as required to bind and lighten the mixture. Divide into 4 for smaller burgers or 2 for bigger ones, then lightly mould and pack each burger together into burger shapes. Place in the oven and bake for 15 minutes for smaller ones, 20 minutes for bigger ones. The burgers should  still be pink in the middle – cook for a few minutes longer if you want them more well done.

About 5 minutes minutes before you think they are cooked, liberally brush the tops of the hamburgers with the Tabasco and American mustard mixture. Just before they are done, place a slice of cheese on top of each burger and place back in the oven for a minute to just melt the cheese.

To serve:

Cut rolls in half and place on a serving platter. Place a burger on top of half of a bread roll. Chop the gherkins or leave whole if small. Scatter the gherkins, the red onion slices and the greens over the platter. Serve with barbecue sauce on the side and a little sauce made with the mayonnaise combined with the tomato ketchup. Then build your own burger!




Jamie Oliver’s Happy Cow Burgers and Old School Coleslaw


These are veggie burgers  – and if you minus the feta, they are vegan too! Aptly named “Happy Cow Burgers” as there is no “cow” in the recipe.

The recipe is from Jamie Oliver’s 15 Minute Meals, and I have listed the recipe pretty much as Jamie wrote it with a couple of my own tweaks.




1 bunch fresh coriander

1 x 400g tin of mixed beans

200g frozen broad beans

1/2 tsp cayenne pepper

1/2 tsp ground cumin

1/2 tsp ground coriander

1 lemon (zest for the burger mix, juice for the coleslaw)

1 heaped tbs plain flour, plus extra for dusting

Olive oil

2 large ripe tomatoes

Cos or any long lettuce leaves

4 gherkins

75g feta cheese

4 burger rolls or 2 long bread rolls

Tomato chutney, to serve


1/2 small white or red cabbage

1/2 red onion

4 heaped tbs fat-free natural yoghurt

1 heaped tsp wholegrain mustard

1 tsp brown sugar


Put the coriander stalks into the processor (reserving the leaves), then drain the mixed beans and add, along with the broad beans, a pinch of salt and pepper, the cayenne, cumin, ground coriander, grated lemon zest and flour. Whiz until fine and combined, scraping down the sides of the processor if needed.

Tip the mixture on to a generously flour-dusted board, divide into 4 pieces, then roll each ball into a ball and flatten into a patty about 2.5cm thick, dusting your hands and the burgers with flour as you go. Pour 2 tablespoons of olive oil into the frying pan, followed by the burgers, pressing them down with a spatula and flipping them when golden. Slice the tomatoes and gherkins and place on a serving board with lettuce and crumbled feta. Heat the rolls in the oven, if you want them warm. If the buns are a really soft and fresh, serve as is.

Swap to the grater in the processor, then grate the cabbage and peeled red onion, and tip into a bowl. Chop the coriander leaves and add, with the yoghurt, mustard, and the juice of the zested lemon and brown sugar, then toss well and season to taste. Remove the rolls from of the oven if heating them, and cut them in half.

Serve burger patties with tomato chutney, coleslaw, feta, tomatoes and gherkins.


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