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

FAQs

How to make burgers like a pro? ›

The burgers will shrink slightly as they cook, so you want the raw patties to skew a little larger than the buns onto which they'll eventually land. Make a small dimple in the center of the patty—this indentation will prevent your burger from puffing up like a balloon, ensuring an even and picturesque patty.

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.

The most common burger binding agent is egg. This makes your ground beef stick together and is the most readily available ingredient.

Egg yolk acts as a binder and adds flavor

After forming it into a patty, he explains that the egg actually helps bind the meat together, and adds an incredibly rich flavor to the burger patty. As a good rule of thumb, it's best to add one yolk per pound of ground beef.

For beef and lamb burgers, choose mince that has at least an 80% meat to 20% fat ratio. The fat is essential for juiciness and flavour. If you can't find mince with the right ratio, add finely chopped streaky bacon to your patty mixture.

Yes. To ensure the seasoning flavors are well established and distributed throughout, it's a good idea to season both sides of the burger patty. This is especially true if it's a premade burger since you won't be able to mix the seasoning directly into the meat.

Herbs: Parsley, basil, thyme, rosemary and oregano are favorites with beef, while mint, dill and cilantro are also popular with other proteins. Fresh herbs are excellent mixed into ground meat while dried herbs are the best choice for sprinkling on top.

McDonald's burgers are made of 100% ground beef, formed into hamburger patties, and then quickly frozen at our suppliers to seal in great fresh flavor. We add salt and pepper to our burgers when they are cooked on the grill at our restaurants to bring out all that great beef taste. * Weight before cooking 4 oz.

I typically roll the burger portions into a ball, and them smash them onto the grill/frying pan. They stay together well. This is ideal for thin patties. When I want a thicker patty, I typically try binding them with 1 egg, and about a tablespoon of fresh bread crumbs per pound.

How does Gordon Ramsay make a burger patty? ›

Cooking instructions

Season beef mixture with salt and pepper, then add egg yolk and. grate frozen chili to taste (about 1 teaspoon on video) and mix together. Coat grill pan with oil then form patty. if cooking in under 10 minutes, make your patty less than an inch, if you have time you can make bigger.

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."