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Posted: 5/25/2017 11:31:11 AM EDT
 Gordon Ramsay's perfect burger tutorial | GMA |
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Posted: 5/25/2017 11:36:37 AM EDT
[#1]
It is amazing to see how much of a softy he is on the show with the kids. I was expecting so much more tears.
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Posted: 5/25/2017 11:39:42 AM EDT
[#2]
Looks like the wine country hills above Temecula in southern California.
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Posted: 5/25/2017 11:46:22 AM EDT
[#3]
Quote HistoryQuoted:
Looks like the wine country hills above Temecula in southern California. If I left my hamburger buns in a grill that long, they'd be a charred mess. His idea of "piping hot" is different from mine. |
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Posted: 5/25/2017 11:50:56 AM EDT
[#4]
Quote HistoryQuoted:
It is amazing to see how much of a softy he is on the show with the kids. I was expecting so much more tears. 
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Posted: 5/25/2017 11:51:54 AM EDT
[#5]
Quote HistoryQuoted:
It is amazing to see how much of a softy he is on the show with the kids. I was expecting so much more tears. |
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Posted: 5/25/2017 11:52:24 AM EDT
[#6]
I can respect a hardass that's good at what he does.
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Posted: 5/25/2017 11:55:28 AM EDT
[#7]
The chef at work used to work at one of his fine dining restaurants. She said that when he came in he was quite nice to everyone.
We were actually talking about his burger place out here and she didn't feel it was very good. Not bad, but not amazing. |
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Posted: 5/25/2017 11:58:31 AM EDT
[#8]
I ate at Burgr in Planet Hollywood back in March. Best burger I've ever had and the group I was with ordered like 5 plates of the Gooey Fries.
I am going to emulate this recipe this weekend 
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Posted: 5/25/2017 12:00:14 PM EDT
[#9]
On a gas grill?
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Posted: 5/25/2017 12:02:58 PM EDT
[#10]
Quote HistoryQuoted:
On a gas grill? |
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Posted: 5/25/2017 12:04:01 PM EDT
[#11]
Quote HistoryQuoted:
On a gas grill? |
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Posted: 5/25/2017 12:05:01 PM EDT
[#12]
Quote HistoryQuoted:
It is amazing to see how much of a softy he is on the show with the kids. I was expecting so much more tears. |
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Posted: 5/25/2017 12:05:28 PM EDT
[#13]
 John Legend Sings Classic Gordon Ramsay Insults |
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Posted: 5/25/2017 12:06:10 PM EDT
[#14]
Not this shit again...
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Posted: 5/25/2017 12:07:03 PM EDT
[#15]
Quote HistoryQuoted:
What's wrong with gas? A great burger can be cooked on gas, charcoal, cast iron, pellet grills, and even a George Foreman grill. |
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Posted: 5/25/2017 12:07:39 PM EDT
[#16]
Quote HistoryQuoted:
charcoal is for hipsters and people who dont know what they're doing...which is a hipster |
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Posted: 5/25/2017 12:08:49 PM EDT
[#17]
Stayed at the Paris in Vegas last year, went to Gordon Ramsay Steak. It was the best steak I've ever had in my life. I still daydream about going back there.
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Posted: 5/25/2017 12:10:11 PM EDT
[#18]
Quote HistoryQuoted:
On a gas grill? |
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Posted: 5/25/2017 12:10:12 PM EDT
[#19]
Quote HistoryQuoted:
yeah, away from Hell's Kitchen, he comes across as a really sweet, positive person. his BBC show the F word is fantastic. |
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Posted: 5/25/2017 12:11:08 PM EDT
[#20]
Quote HistoryQuoted:
charcoal is for hipsters and people who dont know what they're doing...which is a hipster |
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Posted: 5/25/2017 12:11:17 PM EDT
[#21]
the mayo spunk ruined it!
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Posted: 5/25/2017 12:12:29 PM EDT
[#22]
Yeah what does that guy know about cooking, he uses sauce with his steaks. Arfcom told me steaks can only have salt, unless it's a shit cut of meat.
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Posted: 5/25/2017 12:12:41 PM EDT
[#23]
Quote HistoryQuoted:
charcoal is for hipsters and people who dont know what they're doing...which is a hipster Quote HistoryQuoted:
Quoted:
On a gas grill? |
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Posted: 5/25/2017 12:15:18 PM EDT
[#24]
Quote HistoryQuoted:
charcoal is for hipsters and people who dont know what they're doing...which is a hipster |
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Posted: 5/25/2017 12:18:30 PM EDT
[#25]
Quote HistoryQuoted:
charcoal is for hipsters and people who dont know what they're doing...which is a hipster 
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Posted: 5/25/2017 12:21:34 PM EDT
[#26]
IT'S FUCKING RAW!!1!1!!!
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Posted: 5/25/2017 12:22:37 PM EDT
[#27]
That looked delicious!
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Posted: 5/25/2017 12:24:37 PM EDT
[#28]
Quote HistoryQuoted:
Looks closer to Fallbrook, or maybe Deluz. If I left my hamburger buns in a grill that long, they'd be a charred mess. His idea of "piping hot" is different from mine. |
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Posted: 5/25/2017 12:25:35 PM EDT
[#29]
Quote HistoryQuoted:
IT'S FUCKING RAW!!1!1!!! |
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Posted: 5/25/2017 12:26:22 PM EDT
[#30]
Surprisingly (I always expect a chef to get a little too creative with a burger), I didn't disagree with any of that.
Like a lot of chefs though, he assumes a bit too much when "teaching" others. He didn't give any details on his chuck and brisket grind, other than commenting on how good it was and how the fat was just right. A lot of people would probably appreciate some details on the mayo thing he made, though I have my own creation that I'm quite fond of. If I have the time, I like caramelizing the onion instead. Grilling them like he did is great, too. He seasons a bit more than I do, but I'm not there to taste it. I'm sure it's good. I like that he went with what looks to be a butterhead lettuce of some sort. Nice. EDIT: He also assembled the burger in the proper order, which few people seem to get right. 
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Posted: 5/25/2017 12:27:58 PM EDT
[#31]
Egg? I thought this was how to make a hamburger not a meatloaf.
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Posted: 5/25/2017 12:28:05 PM EDT
[#32]
Quote HistoryQuoted:
No they looked about right. Not everybody likes their beef ruined. |
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Posted: 5/25/2017 12:39:24 PM EDT
[#33]
Quote HistoryQuoted:
On a gas grill? For the record, I don't own a gas grill. But I'm just sayin'. 
Also: He's a chef. And chefs looooove consistency. He knows exactly how much heat he's working with, and it's repeatable. Charcoal can be a bit of a variable (few take the time to actually weigh the coals, or time the burn) and he probably appreciates consistency above all else. I'm a nerd and a perfectionist, and I would have probed those puppies with a Thermapen before pulling them. He's probably done it enough on that grill, with that exact grind, that he can just time it (in his head or otherwise). Consistency, consistency, consistency. |
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Posted: 5/25/2017 12:44:23 PM EDT
[#34]
Quote HistoryQuoted:
Egg? I thought this was how to make a hamburger not a meatloaf. The mixing would make burgers less tender, but in meatloaf the soaked bread crumbs heat up/expand and keep everything tender and moist. |
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Posted: 5/25/2017 12:45:26 PM EDT
[#35]
Quote HistoryQuoted:
charcoal is for hipsters and people who dont know what they're doing...which is a hipster |
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Posted: 5/25/2017 12:45:40 PM EDT
[#36]
Gonna try it this weekend.
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Posted: 5/25/2017 12:46:12 PM EDT
[#37]
He built it upside down, but ide eat it. Would also like to know the burger blend.
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Posted: 5/25/2017 12:48:58 PM EDT
[#38]
Quote HistoryQuoted:
It is amazing to see how much of a softy he is on the show with the kids. I was expecting so much more tears. its hilarious he really is a nice guy. his interaction with the blind lady on that chef show is pretty awesome |
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Posted: 5/25/2017 12:50:00 PM EDT
[#39]
What was the oil he recommended?
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Posted: 5/25/2017 12:50:04 PM EDT
[#40]
Quote HistoryQuoted:
charcoal is for hipsters and people who dont know what they're doing...which is a hipster |
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Posted: 5/25/2017 12:50:57 PM EDT
[#41]
Quote HistoryQuoted:
Looks like the wine country hills above Temecula in southern California. |
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Posted: 5/25/2017 12:51:10 PM EDT
[#42]
Quote HistoryQuoted:
For as little time as those things are on the grill at super high heat, I seriously doubt you'd notice the difference in a blind test repeated several times. For the record, I don't own a gas grill. But I'm just sayin'.
Also: He's a chef. And chefs looooove consistency. He knows exactly how much heat he's working with, and it's repeatable. Charcoal can be a bit of a variable (few take the time to actually weigh the coals, or time the burn) and he probably appreciates consistency above all else. I'm a nerd and a perfectionist, and I would have probed those puppies with a Thermapen before pulling them. He's probably done it enough on that grill, with that exact grind, that he can just time it (in his head or otherwise). Consistency, consistency, consistency. I don't fire up coals for 3 hamburgers. |
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Posted: 5/25/2017 12:54:35 PM EDT
[#43]
Why does he ate the taste of hamburger so much that he has put all that other shit on it ?
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Posted: 5/25/2017 12:55:48 PM EDT
[#44]
Quote HistoryQuoted:
Looks like the wine country hills above Temecula in southern California. |
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Posted: 5/25/2017 12:57:37 PM EDT
[#45]
Quote HistoryQuoted:
Looks closer to Fallbrook, or maybe Deluz. If I left my hamburger buns in a grill that long, they'd be a charred mess. His idea of "piping hot" is different from mine. Quote HistoryQuoted:
Quoted:
Looks like the wine country hills above Temecula in southern California. If I left my hamburger buns in a grill that long, they'd be a charred mess. His idea of "piping hot" is different from mine. |
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Posted: 5/25/2017 12:59:16 PM EDT
[#46]
Quote HistoryQuoted:
IT'S FUCKING RAW!!1!1!!! |
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Posted: 5/25/2017 12:59:35 PM EDT
[#47]
Gordon Ramsey is really good at all the little details that make a big difference.
I watched his video on scrambled eggs, I've made scrambled eggs 1000 times, and I learned I was doing it wrong. so much better using his method. Oh, and I would eat the shit out of the GR burger. :) |
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Posted: 5/25/2017 1:01:55 PM EDT
[#48]
Quote HistoryQuoted:
I have both charcoal and gas. I don't fire up coals for 3 hamburgers. |
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Posted: 5/25/2017 1:03:31 PM EDT
[#49]
Quote HistoryQuoted:
Yeah, egg is fine in a hamburger. Meatloaf is distinguished by the breadcrumbs and thorough mixing. The mixing would make burgers less tender, but in meatloaf the soaked bread crumbs heat up/expand and keep everything tender and moist. Quote HistoryQuoted:
Quoted:
Egg? I thought this was how to make a hamburger not a meatloaf. The mixing would make burgers less tender, but in meatloaf the soaked bread crumbs heat up/expand and keep everything tender and moist.
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Posted: 5/25/2017 1:03:40 PM EDT
[#50]
Quote HistoryQuoted:
I have both charcoal and gas. I don't fire up coals for 3 hamburgers. See all that shit he's got prepped and laying out by the grill? The coals are ready to rock by the time you've finished that. Start the coals in the chimney immediately before even looking at the kitchen, and they'll be ready by the time you've got your patties made, your sauce/spread created, your onions, tomatoes and lettuce cut and prepped, etc. Charcoal: Light the coals right now, then get your mise en place taken care of. Gas: Get your mise en place taken care of, then turn the burners on. Same difference. Fucking up the order isn't the fault of the charcoal. 
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