I made Gordon Ramsay's 'perfect' 10-minute burger, and it tasted restaurant-worthy
Ramsay's burger includes bacon, cheddar cheese, Sriracha mayonnaise, and brioche buns.
I loved Ramsay's burger, which was super juicy and tasted like it came from a top restaurant.
Gordon Ramsay has a recipe for the perfect burger that only takes 10 minutes to make.
I discovered Ramsay's bacon cheeseburger recipe while exploring his cookbook " Ramsay in 10," which includes 100 recipes inspired by his YouTube series of the same name.
"From raw ingredients to an incredible juicy burger in just 10 minutes… this is my quickest burger ever!" he writes in the description.
Ramsay's 15-minute pasta is one of my all-time favorite recipes, and I loved his recent tips for making the best plate of eggs.
So, with the holiday weekend coming up, I decided it was the perfect time to give his burger a try.
Ramsay's recipe puts a fun twist on traditional burger ingredients.
To whip up four of Ramsay's perfect cheeseburgers, you'll need:
16 ounces of ground beef
4 brioche buns
4-8 slices of bacon
4 slices of cheddar cheese
2 egg yolks
1 frozen red chile
1 tomato, sliced
1 onion, sliced
Little Gem lettuce
Ramsay's recipe recommends adding two slices of bacon to each burger. Since the hickory-smoked bacon I had in the fridge was already quite thick, I decided to use only one slice per burger instead — but feel free to add as much bacon as you wish!
His sauce also mixes things up from the usual ketchup.
First, I prepped my chile pepper.
Ramsay recommends always keeping a handful of chiles in the freezer for burgers, curries, and sauces.
"Freezing the chile makes it really easy to grate with minimum fuss," he writes in his cookbook.
I took Ramsay's advice and threw my chile in the freezer the night before I made these burgers. I also followed his tip to deseed the chile before grating it for a milder heat.
Then, I began making the patties.
First, I cracked my egg yolks into the bowl with my ground beef. Then, I added my seasonings, sprinkling salt and freshly ground black pepper on top.
After throwing in my grated chile, I mixed everything together with clean hands.
I divided the beef and formed four patties, each around 1 inch thick.
"Remember that the thicker you make the patties, the longer they will take to cook," Ramsay writes in his cookbook. "So if you want these on the table in under 10, press your burgers until they are a little thinner for a quicker cooking time."
I drizzled some vegetable oil on my griddle over medium-high heat.
Ramsay recommends using either a griddle or a frying pan for this recipe. Since I was making four burgers, I opted for the griddle so I could cook everything together.
Then, I threw my burgers on, seasoning them with some more salt and pepper.
I allowed my patties to cook for about four minutes.
While my patties were cooking, I quickly whipped up the sauce.
I added my mayonnaise and Sriracha into a small bowl, threw in some salt and pepper, and mixed everything together — so easy.
After four minutes, I added my bacon and onion slices to the pan.
Once the bacon and onion slices were on the griddle, I increased the heat to high.
As everything cooked together, I prepped the veggies for my burgers.
Then, I flipped the burgers, bacon, and onions.
Per Ramsay's recipe, I allowed them to cook for another five minutes.
While my burgers were still on the griddle, I got the brioche buns ready.
My bacon and onion slices were ready before my patties, so I took them off the griddle first.
I placed them on a plate covered with a paper towel, per Ramsay's instructions.
It was time to turn my burgers into cheeseburgers!
Then, I tried Ramsay's special trick to melt the cheese.
Ramsay recommends covering the patties with a lid or upturned saucepan to help the cheese melt — a similar method to the one I tried while making Guy Fieri's perfect burger.
The cheese came out beautiful.
It was almost time to eat, but first, I needed to build my burgers. After spreading the sauce, I threw on my veggies.
I added my cheeseburger, bacon, and onions.
I drizzled some extra sauce on my top buns and was done.
Barely 10 minutes had gone by, and my burgers were ready to go.
The cheeseburgers looked absolutely glorious.
From the plump patty with oozing cheese to the crispy bacon right on top, this towering burger looked seriously impressive.
It made for a great Instagram picture, but would Ramsay's burger taste as good as it looked?
Oh yeah.
Ramsay's 10-minute burgers were perfectly cooked.
The patty was beautifully juicy, and the Sriracha mayonnaise and grated chile added just the right amount of heat. The bacon and onions also gave each bite some nice crunch, while the fresh tomato and lettuce cut through the heavy ingredients.
I'll definitely be making Ramsay's perfect cheeseburger again.
I've tasted some of the best restaurant burgers in the game, from the iconic cheeseburger at Peter Luger to Obama's favorite burger at Upland in Manhattan. And honestly, Ramsay's homemade burger recipe is right there with them. Plus, it's so easy and cheap to make at home.
With summer on the horizon, barbecue season is here. And I can guarantee Ramsay's burger will impress at your coming Memorial Day and Fourth of July parties.
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To start, I gathered my ingredients, which included two types of lettuce and many different sauces. Gathering ingredients was surprisingly tricky, as Ramsay didn't always specify how much of each ingredient I would need in his video. I ended up buying a pound of steak, one large red onion (he used two small ones in his video), and two large portobello mushrooms. I substituted the suggested bavette cut for the very similar flank steak, and grabbed arugula instead of watercress, but kept the rest of the ingredients the same. I also took stock of the cookware and kitchen gadgets I needed. I didn't have a grill pan for my stovetop, so I used two cast iron skillets instead. I cut the Ciabatta bread in half and prepped it according to Ramsay's instructions. I poured a generous amount of olive oil on the bread and sprinkled it with a healthy serving of salt, pepper, and red-pepper flakes. Meanwhile, I heated up both cast iron skillets and put half of the bread in each skillet (since it was too big to fit in one). Copying Ramsay's technique, I used a bowl to push the bread down and help it sear. As the bread was toasting, I seasoned the steak with salt and pepper. While I was prepping the steak, the bread began to burn. As much as I love steak, I don't usually make it at home because I'm scared of overcooking it — but it turns out that I had to worry about other ingredients getting overcooked, too. I turned to pull my sandwich bread off the cast iron skillet — and realized one was almost burned in places while the other had the perfect golden shade. I was annoyed at myself for not checking it sooner, but I'd been busy prepping the steak. Once the bread was done, I added the steak to one of the skillets. After the steak was perfectly seasoned, I added some oil to the skillet and started cooking the beef. I then combined portobello mushrooms and onions in the other skillet. Next, I created the glaze. I started working on the glazing sauce, which is made from a combination of Tabasco and Worcestershire sauce. Using a brush, I began painting the steaks and the veggies with the mixture to create a glaze. After glazing the steak and veggies, I created the second sauce. For the second sauce, which is used for drizzling and spreading, Ramsay said to mix 2 teaspoons of mayo, a teaspoon of Dijon mustard, and a tablespoon of Worcestershire sauce. The resulting color and flavor were mostly that of Worcestershire sauce, so I added more mayo until the sauce resembled the one in the video. When the steak looked done, I added Guinness to both pans. Although the instructions said to assemble the sandwich next, the steak looked like it was done. So, I skipped ahead and added Guinness to both the steak and the veggies. Ramsay didn't specify how much Guinness to put in, and I think I may have added too much because the liquid didn't burn off quickly. After letting them simmer in the beer for about five minutes, I took the steak and veggies off the stove to rest. Next, I finally started assembling the sandwich. I brushed the sandwich with the mayo mixture, added a layer of peppery arugula and crunchy lettuce, and seasoned it with salt and pepper, per Ramsay's suggestion. After that, I cut the steak against the grain and was pleased to see that although it wasn't as pink as I normally liked, it wasn't dry, either. Trying Ramsay's layering method, I drizzled more sauce, added the whole portobello mushrooms, and then put the sliced steak on top of that. Another drizzle of sauce and some sprinkles of blue cheese later, I was ready to put the top of the sandwich on and cut it in half to serve. The sandwich was delicious, but getting all the different layers in each bite was hard. This was the first time I'd ever made a steak sandwich, and I was happy that it wasn't tough and chewy when I bit into it. Every ingredient really seemed intentional and had complementing flavors. The Worcestershire, blue cheese chunks, and dijon went well with the grilled meat and mushrooms. The fresh and peppery greens added some crunch to the sandwich. I'm a big fan of red onion, and I think I'd add some more if I were to make this again, as it was hard to get every ingredient into each bite. A surprising star of the show was the red-pepper flakes on the bread, which added a delicious yet subtle heat to the meal. Labeling this as a 10-minute sandwich makes it seem deceptively low-effort, but I still enjoyed it. The recipe was pretty hands-on and stressful, as all the ingredients needed to be cooked in a particular order and, in some cases, at the same time. Taking too long on one step could lead to a component getting overcooked. In addition, Ramsay didn't really give exact timing for each step, so it was hard to know when things were "done." An experienced cook might have a better idea of timing, but I'd recommend avoiding multitasking if you're less experienced. Overall, it ended up taking me 50 minutes to make this sandwich instead of 10, but I'm still really happy with how the finished product turned out. Each ingredient added a delicious pop of flavor, and it wasn't as expensive to make at home as I'd anticipated. I spent a little under $50 for all the ingredients and had plenty left over for additional tries. One sandwich was more than enough for two people, so I'll definitely be trying to recreate this meal again. Next time, however, I'll hopefully nail the steak and bread a little better.
