Gordon Ramsay-Style Burger Recipe

Gordon Ramsay-Style Burger Recipe

Master the art of making a Gordon Ramsay-style burger with Andrej The Chef. Discover the secrets to a perfect gourmet burger with our step-by-step guide and video tutorial. Elevate your burger game today!


  • Ground beef (preferably a mix of chuck and sirloin, around 80/20 lean to fat ratio)
  • Brioche burger buns
  • Slices of sharp cheddar cheese
  • Lettuce
  • Tomato, sliced
  • Red onion, thinly sliced
  • Pickles
  • Mayonnaise
  • Dijon mustard
  • Ketchup
  • Salt and freshly ground black pepper
  • Olive oil


1. Prepare the Patties:

In a bowl, gently mix the ground beef with salt and pepper. Be careful not to overwork the meat to keep it tender.

Form the mixture into patties, slightly larger than your buns. Make a small indentation in the center of each patty to prevent it from puffing up during cooking.

2. Cook the Burgers:

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

Cook for about 3-4 minutes on one side until they get a good sear. Flip the burgers and cook for another 3-4 minutes for medium-rare to medium, or longer for well-done.

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

3. Prepare the Buns:

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

4. Assemble the Burgers:

Spread mayonnaise, Dijon mustard, and ketchup on the buns as desired.

Place the lettuce leaves on the bottom halves of the buns.

Add the cooked burger patties with melted cheese on top of the lettuce.

Top with tomato slices, red onion, and pickles.

Cover with the top halves of the buns.

5. Serve:

Serve the burgers immediately, accompanied by your favorite side dishes like fries or a salad.

Gordon Ramsay is known for emphasizing the use of high-quality ingredients and keeping things simple but flavorful.

This burger recipe reflects that philosophy, focusing on the quality of the meat and the balance of the toppings.

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