Ultimate Cheeseburgers | Beef Recipes | Jamie Oliver Recipes (2024)

FAQs

How to make a really thin burger? ›

You need to start by using a ground meat that is 70% lean as you'll need the 30% fat to keep the burger juicy. I prefer to place mounds of the ground meat between two sheets of plastic wrap and roll out using a rolling pin. I shoot for about a 5–1/2 inch patty that is about 1/3-inch thick.

However, with the leftover ingredients, adding another quarter-pound patty and cheese slice for $1.45 makes two burgers $14.56. That's only $7.28 per burger, beating El Cap prices by 31%. Six burgers at home would have cost $20.34, or a thrifty $3.39 per burger. That's $1.74 cheaper than even McDonald's.

Gordon Ramsay hamburger recipe blend of brisket, chuck sirloin, and short rib ground beef with our exclusive chef's secret recipe, featuring a perfect meat blend and expert grill techniques.

Choose mince that is from the leg meat. The meat from these cuts has more fat, and it's therefore more flavourful and moist. You can also add finely chopped bacon to increase that juicy texture. Otherwise, using whole breast or thigh cuts of chicken instead of using mince can give you a juicier result.

Seasoning the burger well provides big flavor and that perfect bite. Cooking the burger on high heat is a must. The grill or pan should be at 600 to 800 degrees Fahrenheit, and a good way to test is by using a bit of vegetable oil, which starts to smoke at 400-500 degrees. If using a pan, use cast iron.

If you are forming your own patties, you can season the blend as you mix and shape them. If possible, season at least 30 minutes (and up to to two hours) before cooking to let that seasoning work its way into the patty. There's no skipping this step: Unseasoned burgers will always taste bland.

Here are the facts: All of our burger patties in the U.S. are always made with 100% USDA-inspected beef. That's the only ingredient: 100% real beef. Our patties contain no preservatives or fillers, and the only thing we ever add is a touch of salt and pepper when the patties are sizzling hot on the grill.

Beef burgers need nothing more than a sprinkle of salt, preferably kosher salt, to cook up juicy and delicious. Some black pepper is also welcome, and there's no reason not to branch out with any number of hamburger-friendly seasonings: herbs, spices, onions and more.

It is a variation on the double cheeseburger, with only one slice of cheese placed between the two beef patties. It was introduced in 1997. It is one of the cheapest products sold by the company, and for this reason is often included in the chain's budget menus.

How many burgers will 1lb of meat make? ›

Burgers. Our Test Kitchen uses a range of 1 to 1½ pounds of ground beef to make 4 burgers. That's 4 to 6 ounces per burger.

Brisket. This is one of the most flavorful cuts for burgers. Look for brisket labeled “flat cut” if you like a leaner grind; ask for the fattier “second cut” or “nose cut” for all-out richness.

In an interview with Thrillist in 2022, Ramsay said he definitely preferred In-N-Out to the East Coast chain Shake Shack. "No offense to my friend Danny Meyer of Shake Shack, but it's an In-N-Out burger, all the way," he said. "Especially when it's freshly cooked and served animal style. Nothing better."

According to Ramsay, the pub is known for its 777 burger, which is made with an American Wagyu patty, lobster meat, American goat cheese, pancetta, foie gras, arugula, and 100-year-old balsamic vinegar. After tasting it, D'Acampo and Ramsay both thought it was delicious.

How much is a Signature Burger at Gordon Ramsay Burger in Chicago? A Signature Burger may cost you around $16-$19 at our restaurant, while the price of a Featured Burger may cost you around $20-$23.

Preheat a grill or griddle over medium-high heat. Make the burgers: Form the meat into 6 patties. Lightly season with salt, pepper and garlic salt. Grill the patties to medium, 4 to 5 minutes per side.