Gordon Ramsay Burger Patty: Halal Beef Burger
This American classic uses a high-fat beef blend to ensure a juicy result. To make a successful gordon ramsay burger patty, you must avoid over-mixing the meat. A gentle touch keeps the beef tender and allows the fat to render. Press a shallow indentation in the centre of each 2.5 cm (1 inch) patty to prevent them from bulging. This ensures an even sear across the surface for a deep, savoury colour.
Gordon Ramsay Burger Patty: Halal Beef Burger
Recipe cardIngredients
Instructions
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Shape the patties
Mix the ground beef with sea salt and pepper. Divide into four portions and shape into 1-inch thick patties. Press a shallow indentation in the centre with your thumb so they stay flat during cooking.
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Whisk the mayo
Combine the mayonnaise, sriracha sauce, and black pepper in a small bowl. Whisk until smooth. Let the mixture sit so the flavours meld.
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Heat the skillet
Preheat a cast-iron skillet or grill over high heat to 200 °C (400 °F). Add a splash of oil or spray the grates lightly. Use this high heat to ensure a deep sear.
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Fry the bacon
Cook the beef bacon in the hot skillet until crisp. Remove the slices and set them on paper towels. This removes excess fat before you sear the beef.
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Sear the beef
Place chilled patties in the skillet. Sear for 2 minutes per side for medium-rare (54 °C / 130 °F) or 3 minutes per side for medium. Add cheese in the final 30 seconds to melt it perfectly.
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Rest the meat
Transfer the cooked patties to a plate. Leave them alone for 2 minutes. This allows the juices to redistribute so the meat stays moist when you bite into it.
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Toast the buns
Melt butter in the same skillet. Toast the brioche buns cut-side down for 1 to 2 minutes per side. They should be golden and scored with grill marks.
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Assemble the burger
Spread sriracha mayo on the bottom bun. Layer lettuce, tomato, onion, and pickles, then add the patty and beef bacon. Close with the top bun and press down lightly.
Do not over-mix the ground beef. If you handle the meat too much, the patties will become dense and tough rather than tender. A gentle touch ensures the fat renders correctly, giving you a juicy texture instead of a dry, rubbery burger.
Getting the texture right
Handle the beef gently to keep the patties tender. Avoid over-mixing the meat so the fat can render a juicy texture. Shape them to 2.5 cm (1 inch) thickness to prevent drying out. Press a shallow indentation in the centre to ensure the burger stays flat while it sears.
What to serve with it
Pair these burgers with homemade sweet-potato fries and a drizzle of honey mustard aioli. A crisp, homemade coleslaw tossed in a light lime vinaigrette provides a fresh contrast to the rich beef. For an herbaceous finish, garnish the final assembly with fresh microgreens or basil leaves before serving.
Storing and reheating
Store cooked burgers in the refrigerator for up to 2 days. For longer storage, freeze cooked patties for up to 2 months. Reheat them in the oven or a skillet until warmed through. Ensure you wrap any remaining raw patties tightly in plastic film for up to 24 hours.
Making it ahead
Prepare the raw patties in advance and store them in a freezer bag for up to 3 months. Thaw them in the refrigerator overnight before you cook. You can also whisk the sriracha mayo early and set it aside to let the flavours meld before assembling the burgers.
Nutrition per serving
- Calories
- 840
- Protein
- 38.5 g
- Carbs
- 32.0 g
- Fat
- 54.0 g
- Fiber
- 3.5 g
- Sugar
- 9.0 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What does Gordon Ramsay put in his burger patty?
He uses ground beef with a high fat content, specifically 85% lean and 15% fat, seasoned simply with sea salt and freshly cracked black pepper. This allows the natural flavour of the beef to dominate while ensuring the patty remains moist.
How to make a homemade burger taste like a restaurant burger?
Sear the patties in a cast-iron skillet at 200°C (400°F) to create a caramelised crust. Toast your brioche buns in butter and let the meat rest for 2 minutes to redistribute juices, which mimics professional kitchen techniques.
What is Gordon Ramsay's perfect burger recipe?
The perfect burger relies on high-fat beef, a precise 2.5 cm (1 inch) thickness, and a high-heat sear. It is finished with melted cheese, crisp beef bacon, and a spicy mayonnaise on a toasted brioche bun for balanced textures.
