BurgerGordon Ramsay's Perfect Tutorial

Ingredients−3servings+

• Ground beef (chuck and brisket blend)3 patties
• Egg1 (for binding)
• Saltto taste
• Pepperto taste
• Grapeseed oila little touch
• Burger buns3, cut in half
• Buttera bit
• Light mustard mayonnaiseto taste
• Lettuceto taste
• Tomato3 slices
• Cheddar cheese3 slices
• Onions3 slices

Directions▶ Start cooking

1. Season the ground beef patties with salt and pepper.
2. Combine the seasoned patties with a touch of egg to bind them, then form them into patties.
3. Refrigerate the formed patties the day before grilling to keep them firm.
4. Allow the patties to relax a little bit out of the fridge before grilling, so they are not ice cold.
5. Drizzle grapeseed oil on the patties.
6. Roll the patties around the seasoning on the tray to ensure the edges are seasoned.
7. Place the patties on a piping hot grill, finding the hottest spot (usually two-thirds of the way up).
8. Close the grill lid to incorporate heat and create a great sear.
9. Cut the burger buns in half.
10. Drizzle grapeseed oil on the cut sides of the buns.
11. Lightly toast the buns on the grill.
12. Peel and slice the onions into rings.
13. Lightly season the onion slices with salt and pepper.
14. Place the seasoned onion slices on the grill.
15. Flip the burger patties.
16. Flip the toasted buns.
17. Flip the onion slices.
18. Lightly brush the burgers with butter about two minutes before they are done.
19. Season the burgers again with salt and pepper from a distance just before taking them off the grill.
20. Place cheddar cheese slices on top of the burgers on the grill.
21. Spread light mustard mayonnaise on the bottom bun.
22. Break and manipulate the lettuce to fit the bun, then place it on the mayonnaise.
23. Place a tomato slice on top of the lettuce.
24. Lightly season the tomato with salt and pepper.
25. Add a touch more mayonnaise on top of the tomato.
26. Place the cheesy burger patty on top of the tomato.
27. Place grilled onion rings on top of the cheese.
28. Place the top bun on the burger.
29. Secure the burger with a skewer.
30. Slice the burger in half for serving.

Tips

• Refrigerate patties the day before to keep them firm and prevent them from falling apart on the grill.
• Don't take patties out of the fridge ice cold; let them relax a bit to avoid a dry outside and raw middle.
• Season the burger before cooking, not after. Roll seasoning around the edges.
• Move the burger as little as possible on the grill to prevent it from breaking.
• Close the grill lid to incorporate heat and get a great sear, preventing sticking.
• Toast buns to prevent a soggy bun.
• Prepare all toppings first so the burger doesn't get cold while assembling.
• "The flame is the flavor."
• Use a long spatula.
• Brush burgers with butter 2 minutes before taking them off for flavor.
• Season burgers again just before taking them off the grill.
• Grilled onions are better than raw onions on a burger because raw onions are too harsh and acidic.
• Think about how you're going to assemble the burger, considering how it will be held and eaten.

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