Gordon Ramsay Breakfast Brunch burger sandwich is served with an over med-egg on top of an 8 oz beef patty, mild cheddar cheese, caramelized shallots, and crispy bacon on a brioche bun. Gordon Ramsay, Michelin star chef, explains how to make his breakfast Bruch burger. It turned out extremely tasty, with an overwhelming aroma.
Picture a juicy 8 oz beef patty graced by a perfectly over-medium egg, mild cheddar cheese that melts in your mouth, and a symphony of caramelized shallots and crispy bacon, all nestled within a toasted brioche bun.
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Gordon Ramsay Breakfast Burger (A Brunch Sandwich)
The eruption of caramelized shallots will pass your palate, followed by the rich beefy char moist meat and a mild cheddar cheese flavor. Grilling mastery: Learn Grilling Perfect Burgers on a Gas Grill: Pro Tips.
4
servings15
minutes30
minutesKeep the screen of your device on
Ingredients
- For Caramelized Shallots
10 -12 Large shallots
1 tsp. olive oil
1 tsp. unsalted butter
1 tsp. sugar
1 tsp. Salt
1 tsp. ground pepper
- For Burger
½ lb. Ground Beef short rib 80/20
½ lb. Ground Beef brisket 80/20
1 lb. Ground Beef chuck 80/20
4 5″ Brioche Bun
4 Tbsp. Unsalted butter to baste burgers and Toast Buns
8 slices Mild cheddar cheese
12 strips of pre-cooked Bacon
4 Whole Eggs
Directions
- For Caramelized Shallots
- Peel shallots and cut into 1/8 in. slices.
- He olive oil with a small sauté pan over medium heat/flame. Then, add the unsalted butter with shallots. A little at a time, sparkle in sugar and add the pepper and salt to taste.
- Sauté shallots until they begin to caramelize evenly, lower the heat/flame to low and carry on to cooking shallots until soft, in about 10 minutes or so.
- For Burger
- Blend the Sirloin chuck, brisket, and short rib ground beef, then mix in with some egg; I suggest you prepare a day before grilling. Patty into 8 oz patties and then refrigerator 24 hours before using; this will help the patties stay together and not fall apart as you grill them.
- Ensure the grill is scorching hot before putting the patties on your grill. Now season the patties with salt and pepper and add a little oil. Make sure to roll the sides of the patties so they get fully seasoned with salt and pepper.
- Make sure burgers are at room temperature 10 minutes before grilling. Look for the hottest part on the grill, which is usually about 2/3 of the top, then place the burger patties down on the grill. The secret is to move the patties as little as possible once you place the burger patties on the grill.
- Now start basting your patties by brushing them on each side just about two minutes before they take off the grill to add more flavor. Grill each burger patties for 3 1/2 to 4 minutes on both sides. Once cooking is complete, place 2 slices of cheese on top of each burger and place aside.
- At the same time, add the bacon slices into a medium-heated griddle or cast-iron skillet, turn the bacon after 3 minutes, and continue cooking until the bacon is crispy. Then, place the bacon aside.
- Add oil or butter and carefully break eggs in the skillet. Cook each egg over medium heat until the whites are completely set, but the yolks are still soft. Flip the egg over and cook for 30-60 seconds for over-medium; remove from heat and set aside.
- Slice Brioche buns, add caramelized shallots on top and bottom of the bun, top them with a burger with melted cheese, egg, and three slices of bacon, then add the top of the brioche bun and serve.
Recipe Video
Notes
- Adapted from Gordon Ramsay’s Hell’s Kitchen
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Last Updated on January 7, 2024 by John Siracusa
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