Cooking the perfect burger is an art form - one that chef and restaurateur Gordon Ramsay has mastered.
To help others succeed in creating the classic dish, the Master Chef star shared his five secrets for cooking the “most amazing burger” - and, of course, it starts with the meat.
According to Ramsay, who shared his technique in a YouTube video for Good Morning America, the “secret to a burger is in the blend.”
For his restaurant-quality burgers, he uses chuck, “the most amazing ground beef” and a “little bit of brisket.”
After binding the meat with egg and letting them sit for a whole day, the burgers are ready to grill.
However, you can’t just place the burgers on the grill and poke at them until they’re ready - as the perfect burger is one that hasn’t been moved since it was first placed on the flame.
“Once you put the burger on the grill, the secret is to move it as less as possible,” Ramsay said. “The more you move it the more chance you’ve got of breaking the burger.”
Ramsay’s third tip has to do with toppings - onions, to be exact.
According to the 51-year-old, “fresh, grilled onions” are an important component in creating the perfect burger - as they are “easy to do and absolutely phenomenal,” whereas raw onions are “too harsh, too acidic, and they blow the flavour.”
You can place the onions on the grill with the patties - and make sure to keep them whole so they don't fall apart.
To further enhance the flavour of the patties, Ramsay also relies on a Devonshire butter basting - a technique used in his restaurants in Las Vegas.
While the burgers are still grilling, Ramsay brushes them with the liquefied butter on both sides - which puts a “wonderful flavour” on top.
The chef also recommends adding your own twist to the butter, such as red wine or chipotle, to make it even more “chef-y.”
Ramsay’s final secret is in constructing the burger - which is done immediately once the meat is ready.
To carry out this step correctly, he advises setting up the other ingredients first so everything is done while the burger finishes cooking.
“It is a really important tip. Why? It stops the burger going cold and also you want to eat it when it’s piping hot,” he said.
The final product is a “tasty” burger complete with grilled bun, caramelised onions, cheese, lettuce, tomato and mayo.
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