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Posted: 5/25/2017 1:05:24 PM EDT
[#1]
Quote HistoryQuoted:
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.  Thanks, |
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Posted: 5/25/2017 1:05:34 PM EDT
[#2]
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Notice the claim is that these are "best" burgers. Now, could his charcoal burger taste better than his propane burger? Maybe. But there was nothing stopping him from using charcoal or any other fuel, and he still used propane to make what he considers the "best" burger. |
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Posted: 5/25/2017 1:07:03 PM EDT
[#3]
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What was the oil he recommended? |
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Posted: 5/25/2017 1:07:43 PM EDT
[#4]
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I do, and I've never understood this argument. Gas isn't any faster, unless you're pulling pre-made patties out of the freezer. 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.  
I won't run out of gas, at least I hope i don't make it though a several hundred gallon propane tank. |
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Posted: 5/25/2017 1:10:11 PM EDT
[#5]
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Binding agents are not required in hamburgers especially if they have been properly rested in the refrigerator and your grill is properly cleaned and seasoned. Eggs belong on top of the burger if at all. 
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Posted: 5/25/2017 1:19:29 PM EDT
[#6]
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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 1:20:36 PM EDT
[#7]
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I do, and I've never understood this argument. Gas isn't any faster, unless you're pulling pre-made patties out of the freezer. 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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Posted: 5/25/2017 1:22:00 PM EDT
[#8]
The Best burger I have ever had in my entire burger eating life was at Repeal Bourbons and Burgers in Virginia Beach, VA.
I like Ramsey though. He likes to make food and I like to eat it |
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Posted: 5/25/2017 1:23:11 PM EDT
[#9]
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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. If he walks into a restaurant he owns chances are he will be nice to the staff then ream the hell out of the GM and head chef behind closed doors for things he sees and doesn't like. If you are an owner not involved in day to day operations you don't yell at the rank and file when you see them screw up. |
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Posted: 5/25/2017 1:31:08 PM EDT
[#10]
Quote HistoryQuoted:
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 1:33:03 PM EDT
[#11]
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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 1:34:13 PM EDT
[#12]
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He built it upside down, but ide eat it. Would also like to know the burger blend. That, and he forgot the ketchup. |
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Posted: 5/25/2017 1:35:08 PM EDT
[#13]
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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 1:37:40 PM EDT
[#14]
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IT'S FUCKING RAW!!1!1!!!  |
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Posted: 5/25/2017 1:43:33 PM EDT
[#15]
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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 1:47:03 PM EDT
[#16]
Quote HistoryQuoted:
lol, ok Quote HistoryQuoted:
Quoted:
I do, and I've never understood this argument. Gas isn't any faster, unless you're pulling pre-made patties out of the freezer. 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. 
If I stop typing right now, start a timer, and head to the kitchen...I'll grab a cutting board, retrieve pantry ingredients, retrieve goodies from the fridge, make my sauce, wash and prep my lettuce, slice my onion and tomato, grab the chuck out of the fridge, run it through the grinder real quick, form the patties, grab the buns, etc, etc, etc. By the time all of that makes its way onto a serving tray, and I've got my oil, salt, pepper, butter, sauce ready to rock next to the grill...about 20 minutes has passed. Coincidentally, it takes coals about 20 minutes to come up to temp in a chimney. So um...light those before you even think of reaching in the cupboard. Or don't, and turn the gas on as the last step. Same amount of time. Now, if you do all of that and forget to light the coals as the very first step...yeah. You're going to be staring at your grill for the next 20 minutes. So um...don't do that. 
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Posted: 5/25/2017 1:49:01 PM EDT
[#17]
Mmmmmmmmm mmmmm.
Those are the best looking burgers ever! |
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Posted: 5/25/2017 1:50:36 PM EDT
[#18]
Does anyone else here think that the finished product is a bit too tall to fit in their mouths? I'd need unhinged anaconda jaws to even imagine getting that thing in my trap.
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Posted: 5/25/2017 1:51:17 PM EDT
[#19]
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That's all fake. Those kids are trained actors. Most of them have never cooked anything before being selected for the show. They are trained for a whole week by professional chefs on the dishes they will be asked to prepare on the episode. They are not blindsided at all. The parents sign nondisclosure agreements to keep it secret. They have/are being investigated for violating child labor laws since the kids usually work more than 40 hours per week learning how to prepare the dishes. |
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Posted: 5/25/2017 1:54:01 PM EDT
[#20]
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So cooking on a charcoal or wood grill is now a hipster thing? http://www.reactiongifs.com/wp-content/gallery/wtf/wtf%20%282%29.gif Quote HistoryQuoted:
Quoted:
charcoal is for hipsters and people who dont know what they're doing...which is a hipster http://www.reactiongifs.com/wp-content/gallery/wtf/wtf%20%282%29.gif |
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Posted: 5/25/2017 1:54:25 PM EDT
[#21]
On...
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Posted: 5/25/2017 1:55:56 PM EDT
[#22]
Quote HistoryQuoted:
What was the oil he recommended? |
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Posted: 5/25/2017 1:58:52 PM EDT
[#23]
Quote HistoryQuoted:
He built it upside down, but ide eat it. Would also like to know the burger blend. That and he used way too much mayo. I like mayo, but not three layers. He said 1/2 chuck 1/2 brisket. |
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Posted: 5/25/2017 1:59:06 PM EDT
[#24]
Quote HistoryQuoted:
On... 
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Posted: 5/25/2017 1:59:55 PM EDT
[#25]
Quote HistoryQuoted:
, and even a George Foreman grill. 
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Posted: 5/25/2017 2:02:27 PM EDT
[#26]
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Definitely going to annoy the wife with that the next time I cook Quote HistoryQuoted:
Quoted:
On...
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Posted: 5/25/2017 2:04:51 PM EDT
[#27]
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That's going to be LA for sure, Beverly hills or Hollywood hills, around those parts. Sleepy little affluent area nestled between Malibu and west San Fernando Valley. LOTS of gated communities. Home to many people in the "industry", pro ball players and such. Used to be part of my turf before I retired. |
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Posted: 5/25/2017 2:11:16 PM EDT
[#28]
This is relevant to my interest! Thanks OP
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Posted: 5/25/2017 2:15:02 PM EDT
[#29]
... off to find a delicious cheeseburger!
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Posted: 5/25/2017 2:15:17 PM EDT
[#30]
Obviously well executed but I just don't like that much burger, I prefer to eat multiple thin pattie burgers rather than one of these difficult to eat burger towers. Tbh its why I never order a burger from most restaurants, they have a 99% chance of being a giant unevenly cooked wad of meat in the middle of two buns.
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Posted: 5/25/2017 2:22:05 PM EDT
[#31]
Quote HistoryQuoted:
Obviously well executed but I just don't like that much burger, I prefer to eat multiple thin pattie burgers rather than one of these difficult to eat burger towers. Tbh its why I never order a burger from most restaurants, they have a 99% chance of being a giant unevenly cooked wad of meat in the middle of two buns. |
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Posted: 5/25/2017 2:22:22 PM EDT
[#32]
Shit you'd taste nothing but salt with those.
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Posted: 5/25/2017 2:22:51 PM EDT
[#33]
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 2:23:02 PM EDT
[#34]
Quote HistoryQuoted:
Does anyone else here think that the finished product is a bit too tall to fit in their mouths? I'd need unhinged anaconda jaws to even imagine getting that thing in my trap.
I actually do my patties a little less than half that thickness...but I stack them (both with melted cheese on top). I like the melted cheese in-between the two patties. Also: If I'm cooking for a lot of people, it makes it easier to adjust the size for the diner. Dainty snowflakes and children might get a single patty, for example. Hungry hippos might get three. |
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Posted: 5/25/2017 2:24:09 PM EDT
[#35]
Quote HistoryQuoted:
Obviously well executed but I just don't like that much burger, I prefer to eat multiple thin pattie burgers rather than one of these difficult to eat burger towers. Tbh its why I never order a burger from most restaurants, they have a 99% chance of being a giant unevenly cooked wad of meat in the middle of two buns. |
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Posted: 5/25/2017 2:25:46 PM EDT
[#36]
Quote HistoryQuoted:
Make sure you have a yellow pencil in your ear when you do it. Quote HistoryQuoted:
Quoted:
Quoted:
On...
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Posted: 5/25/2017 2:26:44 PM EDT
[#37]
Looked under cooked. Needs to be a nice medium well. Quite a bit of mayo on there but not the end of the world.
Patty too thick and would resemble taking a bite out of a filet. I love onions but I disagree with his statement. The acid from raw onions help cut the savory, fattiness, mayo ect of the burger. 5/10 |
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Posted: 5/25/2017 2:40:50 PM EDT
[#38]
Salt, pepper, olive oil.. repeat.
Not what I expected. I do a ranch burger that is really good. Everyone loves it. They contract though which is my #1 issue with burgers. |
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Posted: 5/25/2017 2:44:43 PM EDT
[#39]
Quote HistoryQuoted:
Grape Seed Oil, higher burn temp than other oils. |
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Posted: 5/25/2017 2:47:01 PM EDT
[#40]
Quote HistoryQuoted:
Looked under cooked. Needs to be a nice medium well. Quite a bit of mayo on there but not the end of the world. Patty too thick and would resemble taking a bite out of a filet. I love onions but I disagree with his statement. The acid from raw onions help cut the savory, fattiness, mayo ect of the burger. 5/10 Your credibility just went where your burger can go. In the f'in toilet. |
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Posted: 5/25/2017 2:48:29 PM EDT
[#41]
FYI, I found his recipe for the meat blend he uses for burgers at Bread Street Kitchen, which may or may not be the same as this one.
7oz short rib 14oz chuck 7oz brisket 3oz fat All "minced" which I assume is Limey for ground. |
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Posted: 5/25/2017 2:49:16 PM EDT
[#42]
I mostly agree with Ramsay's approach in this vid, except for some minor nitpicks and personal preferences.
1. No egg binder needed (I do occasionally make "meatloaf burgers", with a mixture of pork, beef, and veal, and they're pretty damned good, but that's a separate topic). Otherwise, fried egg on top is the way to go. 2. I like my onions a little more carmelized than that (cooked longer and lower), but that requires different staging and I understand where he's going with it 3. A little too much mayo. I make my own, and it's great on burgers, but I think 3x mayo is a little much 4. Unlike steaks, where IMO thicker is better, I actually like my burgers a little thinner than that. He's absolutely right that the fat content means everything. 5. The "doneness" was perfect. (Also, I run my grill a little hotter than that...) |
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Posted: 5/25/2017 2:50:00 PM EDT
[#43]
Needs to be cooked a lot more than that
This a properly cooked burger 
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Posted: 5/25/2017 2:50:44 PM EDT
[#44]
His grill definitely isn't at 600+ which is where I usually consider "piping hot". I also gather he had his burgers on there for quite some time....even at 3/4" thick, if I leave a burger on for 7+ minutes at my definition of "piping hot" there's little to no pink left.
He said 3.5-4 min per side, and obviously both sides got put down to the grates twice. My guess is he is cooking the burgers between 400 and 425, and the lower and slower cook time would explain why the burger isn't shrinking the same way us "piping hot heathens" normally see. I'll give it a shot this weekend. |
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Posted: 5/25/2017 2:52:40 PM EDT
[#45]
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Needs to be cooked a lot more than that This a properly cooked burger http://i.imgur.com/1GKn1bc.jpg
Because that's not a burger, its a fucking hockey puck. |
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Posted: 5/25/2017 2:56:42 PM EDT
[#46]
I get pretty even heat with charcoal. I lay them out in a perfect rectangle, then add a second layer, stacked neatly in pyramid fashion.
I usually cook extra burgers so I can enjoy them for the next few days. |
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Posted: 5/25/2017 3:00:57 PM EDT
[#47]
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Needs to be cooked a lot more than that This a properly cooked burger http://i.imgur.com/1GKn1bc.jpg As soon as the fat melts and you see that first drop of liquid fat poke out the top, the burger is at peak flavor. Flip it, cheese it, as soon as the cheese melts you're done. Every bit you cook it after that, and every bit of liquid that it loses, the flavor only goes down. |
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Posted: 5/25/2017 3:04:37 PM EDT
[#48]
Quote HistoryQuoted:
Needs to be cooked a lot more than that This a properly cooked burger http://i.imgur.com/1GKn1bc.jpg 
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Posted: 5/25/2017 3:05:20 PM EDT
[#49]
Quote HistoryQuoted:
Needs to be cooked a lot more than that This a properly cooked burger http://i.imgur.com/1GKn1bc.jpg |
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Posted: 5/25/2017 3:12:43 PM EDT
[#50]
Quote HistoryQuoted:
Needs to be cooked a lot more than that This a properly cooked burger http://i.imgur.com/1GKn1bc.jpg 
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