If you’re a fan of burgers AND of Gordon Ramsay, boy, do we have a video for you!
Here are some of his best burger moments, everything from his favorite recipes to his
trademark secrets on what exactly goes into the perfect patty, and as always, we’ll
take a trip down to kitchens from Hell.
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Gordon Ramsay's Perfect Burger Tutorial In this tutorial, we get a lovely view of
mother nature, a sick looking pool as well as some
step by step directions to making the Master Chef’s
personal favourite “Perfect Burger”.
“A busy grill is a delicious grill”, he says as
he starts us up his own and seasons the homemade
patties with salt and pepper, drizzled with a
bit of oil – remember to combine the patty with
one egg, making sure they don’t fall apart.
Cover each inch of the patty with the seasoning, turning and rolling it around in seasoning.
Laying the patty about two thirds of the way up
into the grill – the hottest spot, remember not
to move it around too much, or else you’ll break
it.
Now none of us want that, do we?
From there, lid down on your outdoor grill as you slice
open your burger bun and season them in order to
get them ready for a light toasting.
This is good for the burger since it stops it from getting
soggy and sad – no one likes a soggy burger.
Season your onions and alongside the buns, place
them on the grill – don’t forget to turn your
bun!
They’re best toasted both sides – and...FLIP, the burger onto the other side.
You’re getting closer!!
While the second side of the patty cooks, lightly brush a little bit
of butter onto them and quickly place some cheese
onto it!
Ramsay likes rich cheddar, but you do you – unless you like cheddar too.
Once off the grill, buns seasoned and lettuce and tomato
added, place the patty down onto the tomato, cover it with your delicious caramelized onions
and BAM – you have right there, a perfect burger
that will be the envy of your neighbours, friends and enemies alike.
Another Perfect Burger Tutorial!
If the first Burger didn’t tickle your tastebuds, here’s another one of Gordon
Ramsay’s Perfect Burgers - don’t worry about the
fact that there are one too many - Perfect, just
like burgers, come in all shapes and sizes.
Now this one comes with freshly seasoned ground meat
patties and a whole lotta intensity, amplified with ratios and numbers that you should probably
pay attention to in case the opportunity to impress him ever arises.
Both, with your perfectly measured out patty and your ability
to memorize these ratios, blend salt, pepper,
chilli flakes and an egg yolk with the ground meat – a balance of 70:20:20 ratio of Chuck
steak, short rib fat mixed with a touch of onion
and garlic powder.
The secret here is not to over do it – the same way cooking it to
perfection is to NOT overcook it.
Toast those buns - you know they’re best and least soggy
when toasted.
Sear it well and this time, pop it into the oven for a good 8 minutes, letting
it soak in the juices once out.
These juices can serve as a sauce and make sure to soak the
patty in it before you place it between the buns
and, like a true Master Chef, serve it to perfection.
A Trip to Kitchen Nightmares In this little trip to Kitchen Nightmares,
we see Gordon Ramsay power through his frustration with a usual uncooperative chef who he has
to sit down and school, in under thirty seconds,
the art of making the perfect burger.
You’ve seen two examples above, but, like we said,
perfect comes in different shapes and sizes – so
here’s one more, what he calls the secret to a
good menu.
This recipe calls for chopped beef, salt n’ pepper, dijon mustard, Worcestershire
sauce, finely chopped onion, three egg yolks (get more and more out of breath running with
this) and make sure...to mix….
it all together really well.
This combo, which would be Leela’s Famous Burger, is what people came for in
the first place – and what they got was the
Master Chef touch.
We could see the chef side of him slipping through – but then it was all sucked
back in - it’s Kitchen Nightmares after all,
anything else would be too good to be true.
A Little More Kitchen Nightmares You’ve had it good for a tad bit too long.
While all burgers are perfect, there is so, so
much potential for things to go wrong – here is
one of the best ways, or rather, worst ways, in
which it can all go downhill in no time.
By now, you’re probably a pro at figuring out how
to put together the perfect burger, right?
And remember how they come in all shapes and sizes?
Well this one’s a doozy – after serving up raw burgers
from this hellish kitchen, we see them serve Chef Ramsay a burger big enough to fit into
the mouth of a cow – not even cutting it in
half makes it edible by human standards.
You can see everything wrong with it – soggy bun, unseasoned
patty dripping meat juice and bland commentary that leaves you feeling bad for anyone that
spent $39 on it.
You know what goes into a good burger – a quick checklist to catch up:
Toasted Bun, Mustard on Bun, Grilled Onions, Seasoned
Burger Patty, Lettuce, Tomato and an ear for any
criticism, especially when you’re testing it out
for Gordon Ramsay.
The only thing this Cowboy Burger gets right is the fact that it calls
itself a burger.
And, maybe, the fact that it’s made of meat.
Smoky BBQ Pork Sliders Remember how all burgers are beautiful?
Here’s a little, quite literally, diversion from your
traditional burger.
The size of your palm and almost bite sized, the sauce is key to these
sliders, as we see here how to achieve the perfect BBQ sauce, and therefore, a Ramsay
approved BBQ Pork Slider.
Finely chopped onion and garlic seasoned with salt, pepper and
brown sugar is a good place to start caramelizing
your onions, a very important flavor when dealing
with BBQ sauce.
Toss in some smoked paprika for a kick of spice and, believe it or not, pre-made
Worcestershire sauce and tomato ketchup - the basics in every kitchen!
Cook it up until it’s as thick as you like your sauces to be before
getting to the good stuff: unsmoked back bacon that you fry to crispy perfection alongside
finely chopped shallots reminding us of one important lesson: YOU DON'T SEASON YOUR PATTY
AFTER YOU’VE COOKED IT.
Okay, now that we’ve gone over that, you combine the crispy bacon
with bite-sized seasoned pork patties and fry
them like you learned only a little bit earlier, add the essentials - lettuce, tomato, patty
- and top it off with barbecue sauce...
Dee-licious!
Throwback to Hotel Hell Hotel Hell, if you are not familiar, covers
Chef Ramsay’s trips to unsuccessful hotels and
documents how he completely flips the place.
Sometimes, like we see here at the Hotel Chester, he also cooks.
And if we know anything about Chef Ramsay, we know that he loves his burgers, and anyone
that loves burgers probably loves to serve up some good burgers.
In this case, to keep the hungry guests well fed as
they wait on better service without walking out.
Burgers bring people together, as we’ll see
right here, when the dinner guests and the chefs
in the kitchen peacefully sit through the rest
of dinner service.
Usually it’s tough since the hotel’s owner got into a life altering motor
accident.
We see after dinner, Gordon shares a poignant moment with the chef, the wife of
the owner, who is doing all that she can to keep
the place afloat as well as take care of the needs
of her husband and her kids.
Now taking it upon himself to see this place through, Gordon
and the family work on fixing the menu, the rooms
and the décor, probably taking a break for a
meal of sliders that brought them together in
the first place.
Gordon Ramsay’s Burger and Chips with a Healthy Twist All of you sitting at home and
thinking about counting your calories and carb intake – this
burger is a breath of fresh air.
Curated when Chef Ramsay was cooking up a storm for
firefighters, consisting of a relatively quick, cheap meal for guys that like their food big.
If that’s you, well, we’ve got you covered.
These healthy, homemade beef burgers with beetroot
relish and potato wedges consist of the right amount of energy needed by active individuals
on a budget.
This is something you can quickly shop for and cook up for yourself, while still
having space for dessert!
You know how this goes: prep your meat with salt and pepper, add some Tabasco
sauce and cayenne pepper: REMEMBER NOT TO TOUCH
YOUR EYES OR FACE RIGHT ABOUT NOW.
Cut up potatoes into wedges and toss them into salted,
boiling water.
Season them as soon as they're out and shove them into the oven before getting
to your beetroot relish, made out of beets, olive oil and a splash of vinegar, topped
up with capers for that extra zest and then blend.
You know the drill now: Toast bun, season bun,
lettuce, tomatoes, patty, relish and you’re all
ready to have your healthy, delicious burger.
What is a Bad Burger?
You’ve had it good for way too long.
We figured we’d put in a little reminder that not everyone
is a friend of a burger, which is why it is so
important for YOU to be good to every burger you come across, or at least take it upon
yourself to know the difference between a good
burger and bad burger, or at least a burger worth your time and one that you shouldn’t
even look at – and when the time is right, to
prove yourself to be the burger expert.
In this clip from Kitchen Nightmares (are you even surprised?),
we see how… shady the chef is in the first place, “They’re gonna love it anyway.”
Too much confidence, right off the bat.
Not good, not good at ALL.
We see this staff lower its standards at a point of
desperation, switching out the bun for a slice of sourdough.
It’s not a burger then, my friend - it's a sandwich.
Lesson 1.
The disappointment, as well as the long wait that lead to this reckless-shoddy-combination-of-everything
burger, but as a sandwich is just terrible!
Pre-frozen fries, pre-frozen ground beef, unseasoned, unsalted and below average - no
wonder this poor patron couldn’t keep it in.
If it wasn’t tears, one bite of that would
have definitely lead to barf.
We see none of the patrons happy, and especially not a happy Masterchef.
Buffalo Burgers from Scotland In this clip, Gordon Ramsay is cooking up
Buffalo Burgers in the great outdoors for friends and family.
This is iconic because it’s burgers made out of buffalo meat and Scotland’s
first ever Buffalo Mozzarella.
Exchange minced meat with buffalo minced meat, and then
everything else is the same – as per your preference.
Tightly minced red onion, Worcestershire sauce, mustard, Tabasco, salt
and pepper all blended in well make this baby good to go, topped with a wedge of mozzarella.
Chop up some tomatoes, basil, mozzarella, top
it up with olive oil and lemon juice.
The flavors all come together perfectly, creating
a beautiful symphony out of the many flavors
that you experience in something as enticing as
this – so good that Gordon even asks for a
percentage, before unleashing this divine combination to a large group of friends whose
nice day got even better.
Master Chef in the Kitchen Here we see Ramsay cook up a bunch of different
burgers on an awesome grill in his newly renovated restaurant.
All of us who are familiar with his work in burgers see familiar
sights.
The juicy burgers, the creamy relishes being made from scratch, salads being tossed,
tomatoes and lettuce being chopped up fine or
crushed to fit the size of the bun – always toasted and seasoned.
The sauces, as we know, he makes himself, followed by the all too
familiar wooden skewer down the middle, helping keep these babies together as well as making
our lives so much easier by making these delicious treats bite-sized - one bite at
a time one burger at a time.
What’s so trendy and forward about this is the name of his own
place, “Burgr” - the G and R highlighted – evidently stand for Gordon Ramsay.
I wish my name somehow could be fit into “burger”.
That’s the dream, isn’t it?
Ostrich Burgers!
Now, we’ve come across pork patties, beef and
ham patties and even buffalo patties.
Chef Ramsay entices us yet again with another
delectable burger creation: Ostrich Burgers.
This free range meat is low in fat and cholesterol, high in iron and tender to the
touch – all in all sounding like the perfect base as a great alternative to red meat.
Janet Street-Porter and Gordon Ramsay make quite
the cute duo verbally sparring about their
abilities to smash through an Ostrich egg, one
of the biggest eggs in the world.
It’s nice to see a lighter side of Gordon Ramsay with his
own friends, especially when his friend serves up some really delicious ostrich burgers and
extremely popular with kids and adults alike from her food truck, Janet’s Ostrich Mobile.
After actually stepping on and then breaking the egg all over the floor, the two share
quips about the health benefits of ostrich oil over
a giant boiled egg, dipping long bread sticks
into the yolk – delicious…
I guess?
A Unique Burger: The Sportsman’s Paradise Burger
What makes this entry so unique is the fact that it’s been made by a young girl on the
hit show, Masterchef Junior.
Gordon has been seen to be terribly sweet to his chefs on the show
– and that’s only because all of these kids
have shown massive potential – much more than
their adult counterparts.
Right from the toasted and sauced buns to the relish, Avery here seems
to have put together a perfect burger.
But what does the Master Chef have to say about it?
Well, right from the moment he sees the burger, he’s pulled in by intrigue – as are we.
The “Sportsman’s Paradise Burger” is an
invention right out of a book – and she brings to
it her own twist, with a Jazzy coleslaw and creole
spread, and sticking to her roots by adding some sweet southern potato chips as a side
dish.
The pork and venison combined make way for a perfect combination of juicy and
crispness, amplified by the tomato that brings out the tart flavor hidden in the slaw.
All that was a little bit off about this burger
was the somewhat soggy bun.
We all know how to fix that next time, now don’t we?
What’re you waiting for?
Go ahead and indulge in one of these burgers already!
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