Gordon Ramsay’s signature burger at Planet Hollywood, Las Vegas, draws its character from a carefully balanced beef blend, precise heat control, and a brioche bun that supports — not smothers — the flavors. For a specialty spin from the same universe, see Gordon Ramsay’s 24-Hour Burger.
Why Gordon Ramsay’s Burger Stands Out
Ramsay builds patties from a blend of Wagyu, brisket, chuck, and short rib. The mix provides the right fat-to-lean ratio for a juicy center and a well-browned crust. He cooks to medium-rare, avoids pressing on the patties, and lets them rest so juices redistribute.
Compared with other chef-led burgers, Ramsay’s approach shows restraint. For example, Bobby Flay leans into bold sauces, while Ramsay puts the beef at the center and uses toppings for structure and contrast rather than spectacle.
Watch his technique in action here: YouTube: Gordon Ramsay Burger.
Ingredient Selection for a Signature Burger
- Beef blend: Wagyu for richness; brisket and short rib for depth; chuck for structure.
- Bun: Brioche, toasted until golden for gentle sweetness and texture.
- Cheese: Monterey Jack for melt; cheddar or blue cheese for a sharper profile.
- Vegetables: Butter lettuce, tomato confit, and caramelized onions for balance.
- Sauce: Garlic aioli or a light Dijon-mayo spread to complement the beef.
Gordon Ramsay’s Burger-Making Techniques
- Heat control: Medium-high on cast iron or grill for a consistent sear.
- Seasoning: Coarse salt and pepper are applied immediately before cooking.
- Basting: Spoon over butter with thyme and garlic during cooking for added richness.
- Resting: Let patties sit for ~5 minutes off the heat to stabilize their juices.
- Shape hack: Create a small dimple in the center of each patty to keep it flat and prevent bulging (as noted in The Takeout).
Burger Topping Choices & Flavor Combinations
Ramsay favors garlic aioli and tomato confit with crisp lettuce and caramelized onions. For variations, consider bacon, blue cheese, or a light Sriracha-mayo for heat — used sparingly so the beef remains the focus.
Want riffs from the same family? See the Gordon Ramsay Stout Burger and Gordon Ramsay Lamb Burger.
Gordon Ramsay Burger in Las Vegas
The restaurant is located inside the Planet Hollywood Resort. The room has energy, the burgers arrive with a glossy finish, and specials rotate. Some diners call it the best Burger in town; others say the name sets expectations sky-high. Browse the community here: Reddit – r/burgers discussion.
Common Mistakes to Avoid
- Overmixing the meat (leads to a dense patty).
- Pressing patties on the grill (forces out juices).
- Skipping the rest period.
- Use low-fat beef or a flimsy bun.
Assembly & Presentation
Ramsay stacks for structure: bottom bun with aioli, lettuce, patty, cheese, tomato confit, then the top bun. Aim for a tall, slightly irregular stack — it should look hand-crafted, not factory-pressed.
FAQs
How does Gordon Ramsay season his burgers?
Coarse sea salt and freshly ground black pepper are added just before cooking. Butter, garlic, and thyme are used for basting during the cooking process.
What meat blend does he use?
A mix of Wagyu, brisket, chuck, and short rib for both flavor and texture.
When should you season burger patties?
Right before cooking — not while mixing the meat.
Can you substitute other buns or cheeses?
Brioche and Monterey Jack are the house style, but potato rolls, cheddar, or blue cheese can work if you maintain a balance. Try the Gordon Ramsay Blue Cheeseburger for a sharper profile.
How many calories are in Gordon Ramsay’s Burger?
A restaurant’s build commonly lands around 850–950 calories, depending on the toppings. Home versions will vary with bun, cheese, and sauce choices.
John Siracusa is the founder of Hell’s Kitchen Recipes. He focuses on technique-first, reproducible home cooking and researches recipes & kitchen equipment from published food science and professional chef methods.
Burger Recipe Gordon Ramsay
Ingredients
- 1/2 lb. Ground Beef short rib 80/20
- 1/2 lb. Ground Beef brisket 80/20
- 1 lb. Ground Beef chuck 80/20
- 4 Brioche Bun
- 4 slices of Monterey Jack cheese
- 1 Large Onion, Cut into thick Slices
- 1 Large Tomato Cut into thick Slices
- 4 Lettuce Boston bib Lettuce leaves
- 4 Oz. Mayo-Dijon mustard spread
- 4 Tbsp. Unsalted but taste burgers and Toast Buns
Instructions
- Blend Sirloin chuck, brisket, and short rib ground beef mixes. I suggest you prepare this a day before grilling. Patty into 8-oz patties and refrigerate for 24 hours before using; this will help the patties stay together and not fall apart as you grill them.
- Make sure the grill is scorching before putting the patties on it. Season the patties with salt and pepper and add a little oil. Roll the sides of the patties so they are fully seasoned.
- Make sure the burgers are at room temperature for 10 minutes before grilling them. Look for the hottest part on the grill and place the burger patties down on it. The secret is to move the patties as little as possible once you place them on the grill.
- Begin preparing the hamburger buns while the burgers are cooking. Season the buns with salt and pepper and crisp them on both sides on the grill.
- Season the thick-sliced onions with salt and pepper, add some oil and place onions on the grill as the buns and burgers cook.
- Start basting your patties by brushing them on each side for about two minutes before taking them off the grill to add more flavor. Grill each burger patties for 3 1/2 to 4 minutes on both sides.
- Thirty seconds before the patties come off the grill, you need to season the patties again, then add your jack cheese on top to melt while the burgers are still on the grill.
- Set up the Brioche buns; add the mustard mayo blend, lettuce, and tomatoes before taking the burger patties off the grill. First, place a tablespoon of mustard mayo blend on both sides of the top and bottom of the bun. Then, gently fold the lettuce to fit onto the bun and press down on the lettuce, ensuring it stays folded.
- After the mustard mayo blend and lettuce, add a thick slice of tomato to the lettuce, season the tomato with salt and pepper, and dab more mayo on top.
- Add the burgers to each of the pre-made dressed Brioche buns. Place grilled onions on top of each patty. Finish by placing the top bun.
Notes
About the Author
John Siracusa is the founder of Hell’s Kitchen Recipes. He focuses on technique-first, reproducible home cooking and researches recipes & kitchen equipment from published food science and professional chef methods since 2016.
