Gordon Ramsay’s Stout Burger is built for deep, savory flavor: a juicy patty under melted Gruyère with sautéed mushrooms, crispy onions, and a Guinness mustard mayo. It sits among his richer signature burgers, and the recipe below breaks down the stout mayo.
More Gordon Ramsay burgers: Euro Burger and Farmhouse Burger.
Stout Burger Recipe
Ingredients
- 1 lb Ground Beef (preferably 80/20 mix)
- 4 slices Gruyère Cheese
- 1 cup Mushrooms (such as cremini or button), sliced
- 1 cup Crispy Fried Onions
- 4 Hamburger Buns
- Salt and Pepper To taste
- Butter or Oil For cooking
Guinness Mustard Aioli Ingredients
- 1/2 cup Mayonnaise
- 2 tablespoons Guinness Stout
- 1 tablespoon Dijon Mustard
- 1 Garlic Clove, minced
- Salt and Pepper To taste
Instructions
Prepare Guinness Mustard Aioli:
- Mix mayonnaise, Guinness stout, Dijon mustard, minced garlic, and a pinch of salt and Pepper in a bowl.
- Refrigerate until ready to use.
Cook Mushrooms:
- In a skillet, heat some butter or Oil over medium heat.
- Add sliced mushrooms and cook until they are golden brown and tender.
- Season with salt and Pepper, then set aside.
Prepare Patties:
- Divide the ground beef into 4 equal portions.
- Form each into a patty about ¾ inch thick.
- Season both sides with salt and Pepper.
Preheat Grill:
- Preheat your grill, grill pan, or skillet over medium-high heat.
- Lightly Oil the grill grates or pan.
Cook Burgers:
- Grill the patties for about 4 minutes per side for medium doneness.
- A few minutes before they are done, place a slice of Gruyère cheese on each patty to melt.
Prepare Buns:
- Lightly toast the hamburger buns on the grill or skillet.
Assemble Burgers:
- Spread a generous amount of Guinness mustard aioli on the bottom bun.
- Place the cheese-topped burger patty on top.
- Add cooked mushrooms and a heap of crispy fried onions.
- Cap with the top bun.
Serve:
- Serve the burgers hot with side dishes like fries or a salad.
Notes
Upgrade your burger night: Explore the taste of perfection with Gordon Ramsay’s Top Signature Burgers.
Stout Burger FAQs
The questions that come up most: how to cook the patty, what the stout adds, which mushrooms work best, and how to swap the cheese.
How do you cook the patty?
Season the formed patties just before cooking and sear over high heat for a browned crust, flipping once. Cook ground beef to a safe internal 160°F, per the USDA.
What does the stout add?
A spoon of Guinness in the mayo brings a malty, slightly bitter depth that balances the rich Gruyère and the sweetness of the fried onions.
What mushrooms work best?
Cremini or button mushrooms, sliced and sautéed until golden so their moisture cooks off and their flavor concentrates.
Can you use a different cheese?
Gruyère melts smooth and nutty, but Swiss or a good Emmental give a similar melt if you cannot find it.
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.
