Summer means sunshine, good vibes, and backyard cookouts, and no cookout is complete without a burger. But let’s face it: even the simplest burgers can go wrong, turning into dry, flavorless patties no one wants on their plate. Thankfully, Gordon Ramsay, the world-renowned chef behind “Kitchen Nightmares,” “MasterChef,” & that iconic “idiot sandwich” moment, has a few game-changing tricks up his sleeve. This hack can be used for making perfectly juicy burgers every single time. Read on!
Ramsay’s Burger Starts With a 70-20-10 Meat Ratio
In a fan-favorite episode of “MasterChef,” Ramsay shared his go-to meat blend for burgers:
- 70% chuck steak
- 20% short rib
- 10% fat
Once he has the meat ground, Gordon seasons it with his signature mix of onion powder, garlic powder, salt, pepper & chili flakes for bold flavor.
Here’s The Secret Ingredient
As per Taste of Home, here’s where Ramsay adds his signature twist: after seasoning the meat, he makes a small hole in the center of the mixture and drops in an egg.
The egg acts as a binder, just like in meatloaf, keeping the patty moist and holding it together. He then mixes the meat by hand before shaping it evenly using a cutter to ensure each patty cooks consistently.
High Heat + Oven Finish = Burger Perfection
Once the patties are shaped, Ramsay sears them on high heat in a skillet with a bit of oil, 30 seconds on each side, to lock in flavor. Then he finishes the burger in the oven for 8 minutes, allowing it to cook through without drying out.
More Gordon Ramsay Burger Tips You’ll Actually Use
Ramsay knows a great burger is more than just meat. He always toasts the buns in the same skillet before adding the patty. This step prevents sogginess from the meat and toppings while adding a delicious, crispy texture.
When it comes to toppings, Gordon told Good Morning America he keeps it classic: “Fresh tomatoes, lettuce, grilled white onions, mustard, mayo, and cheddar cheese instead of American.”
Plan Ahead for the Grill: Ramsay’s Make-Ahead Burger Trick
If you’re grilling burgers, Gordon recommends forming the patties the night before and storing them in the fridge. This helps them stay firm and less likely to fall apart on the grill. Just be sure to let them rest at room temperature before cooking, which allows them to cook evenly and stay juicy.
Whether you’re cooking indoors or firing up the grill, Gordon Ramsay’s burger hacks are easy to follow and guaranteed to impress. So next time you’re planning a summer barbecue, skip the dry burgers and take a page from the chef’s playbook.
