The Gordon Ramsay Burger recipe is an art of using a unique Gordon Ramsay hamburger blend of brisket, chuck sirloin, short rib ground beef, and freshly grilled onion slices that add such an essential component to building the perfect burger. (Also see Gordon Ramsay Breakfast Burger)
Raw onions are too strong and acidic and miss the flavor mark. Grilled onions are easy to make and add flavor to the burger pattie.
Equipment You Need To Make Gordon Ramsay Burger Patties?
- Large Bowl – Add the three kinds of ground beef and an egg to make the mixture for the patties.
- Grill – The grill serves a lot of purposes in this recipe. Cook the patties on the grill and caramelize the onions on them as well. Also, toast the buns on the grill as well.
- Knife – To slice the veggies, use a sharp knife.
- Spoon – Mix the sauces and other elements with a spoon.
- Tongs – Use tongs to pick and place things off and on the grill.
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How Do You Make Gordon Ramsay’s Burgers
- I would suggest preparing a day ahead before grilling. Blend the sirloin chuck, brisket, and short rib ground beef, then mix with some egg. Patty into 8 oz patties and then refrigerate for 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 the grill. Now season the patties with salt and pepper and add a little oil. Make sure to roll the sides of the patties to season them with salt and pepper thoroughly. (Las Vegas Gordon Ramsay Restaurants: Steak, Seafood, Pub Fare and More)
- Look for the hottest part of the grill, and place the burger patties on the grill. It usually occupies about 2/3 of the top of the grill. The secret is to move the patties as little as possible once you place the burger patties on the grill. Make sure burgers are at room temperature for 10 minutes before grilling.
- Begin preparing or presenting the burger buns as 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 some salt and pepper. Add oil and onions on the grill as the buns and burgers cook.
- Grill each burger patty for 3 1/2 to 4 minutes on both sides. Now start basting your patties by brushing them on each side. It is about two minutes before they are taken off the grill to add more flavor.
- Thirty seconds before the patties come off the grill, you need to season the patties again. Then add your jack cheese to the patties to melt while the burgers are still on the grill.
- Before taking the burger patties off the grill, set up the Brioche buns with a mustard mayo blend, lettuce, and tomatoes. First, you start by placing 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, making sure it stays folded.
- After the mustard mayo blend and lettuce, add a thick slice of tomato on top of the lettuce, season the tomato with salt and pepper, and add a dab of more mayo.
- Add the burgers to each of the present-dressed Brioche buns. Place the grilled onions on top of each patty; finish by placing the top bun.
Make Gordon Ramsay Burger Blend
I’ve heard a lot of cooking tips on how to make a great burger in my lifetime, like toasting the buns on the grill beforehand with butter, don’t move the patties on the grill to stop them from breaking up, and seasoning the burger well. But one piece of advice stood out: Gordon brushed the burger patties with butter to baste them just about two minutes before taking them off the grill.
How Does Gordon Ramsay Season His Burgers?
Gordon seasons his burgers liberally with coarse sea salt and coarsely ground pepper; he also uses garlic powder. While the burgers are cooking, he lightly seasons the onions with salt and pepper, adds a touch of olive oil, and grills the onions as the buns are toasting.
What Is the Best Meat for Burgers?
The best meat for hamburgers is 80/20 ground chuck, meaning 80% lean meat and 20% fat. You can mix and match meats, but fat equals juiciness and flavor if you want a juicy burger, so an 80-20 or 70-30 lean-to-fat ratio in ground beef is essential. Gordon commonly combines Chuck, Brisket, Short Rib, Sirloin, or TriTip for burger blends.
When Should You Season Burgers?
The best time to salt your burger patties is as close to the cooking time. Once your pan or grill is hot, grab your sea salt and ground pepper and season the patties outside right before cooking them.