andrejthechef
USABurgerDinner

Gordon Ramsay’s Burger

Gordon Ramsay’s approach to the burger: an 80/20 chuck and sirloin patty, sharp cheddar and a toasted brioche bun.

prep
15 min
cook
10 min
total
25 min
serves
4
level
easy
Cheeseburger on a brioche bun with lettuce, tomato, red onion and pickles

This burger follows Gordon Ramsay’s approach: good beef, simple seasoning and careful cooking. A chuck and sirloin mix around 80/20 gives the patty the fat it needs to stay juicy.

Season well, handle the meat as little as possible, and let the patties sear properly before flipping. The rest is assembly.

method

  1. Gently mix the ground beef with salt and pepper in a bowl. Don’t overwork the meat; it keeps the patties tender.

  2. Form the mixture into patties slightly larger than your buns. Press a small indentation into the center of each so they don’t puff up while cooking.

  3. Heat a grill or grill pan over medium-high heat. Brush the patties with a little olive oil and place them on the grill.

  4. Cook for 3 to 4 minutes on one side, until well seared. Flip and cook another 3 to 4 minutes for medium-rare to medium, or longer for well-done.

  5. In the last minute of cooking, lay a slice of cheddar on each patty to melt.

  6. Slice the brioche buns and toast them lightly on the grill or in a pan.

  7. Spread mayonnaise, Dijon mustard and ketchup on the buns as you like.

  8. Build each burger: lettuce on the bottom bun, then the patty with melted cheese, then tomato, red onion and pickles. Close with the top bun.

  9. Serve right away, with fries or a salad on the side.

chef's tips

  • Handle the meat as little as possible. Overworked beef makes a dense patty.
  • The indentation in the center keeps the patty flat as it cooks.
  • Let the first side sear undisturbed. Moving the patty early tears the crust.
  • Toast the buns. It keeps them from going soggy under the toppings.