Monday, July 27, 2009

Gordon Ramsay's Burger: Modified For Foodies

Gordon Ramsay,Passport Foodie
Gordon Ramsay,Passport Foodie
For the last few weeks I have been trying to find the perfect Hamburger recipe. Perfect for my taste buds anyway. This is not an easy feat to accomplish. With thousands of Burger Blogs and an equal amount of recipes out there, it has taken me quite some time. But I think I have it. I was watching an episode of Gordon Ramsay's Kitchen Nightmares one evening on BBC America and Gordon was trying to turn around a lovely restaurant, which sat adjacent to a golf course. There were 20,000 American's living in the town and it struck Gordon as odd that there wasn't a single Burger on the menu. He set out to create a gorgeous burger that would send the American's flocking into the joint and it worked a treat. When I saw that, I knew I had the recipe I needed.

I attempted to re-create what I saw on BBC America last week and had moderate, to decent success. Although the Burger was too small for the bun, it was still fiendishly delicious. This weekend was another matter. I created, what in my mind, is the perfect Hamburger.

MY FIRST ATTEMPT. DEFLATED, BUT STILL DELICIOUS.
The Best Burger Round One

Gordon Ramsay's exact recipe was not easily found and the measurements may have been a little off. For the above Burger I used the following ingredients and measurements:

1 Pound Mince (Ground Beef to you fellow Yanks)
1 Medium Egg Yolk
1/2 Organic Red Onion Diced
1 Tbsp Organic Ketchup
1 Tbsp Dijon
2 Tbsp Worcestershire Sauce
1 Tsp Salt
1 Tsp Pepper

This is all mixed together in a large bowl and the patties formed. On the grill I modified Gordon's recipe and I used melted Butter to baste each side of the Burger. About a minute before they were done I put a nice, thin slice of Swiss Cheese on top of the Burger, then toasted the lightly buttered, Kaiser Roll. When it looked done I placed some Iceberg lettuce on the bottom of the Roll, then a slice of Tomato, then the Burger and top Roll. And voila. With the first bite I found a rush of endorphins shooting up my spine to the back of my neck and up to my skull where my entire head started to tingle. This was a bloody good Burger. No need for condiments as they were all contained in the Burger itself. I made four Burgers from one pound of Mince and as a result I was left with some very small Burgers. Other than that, it was brilliant.

But it was lacking something. It was lacking the force and impact that a great French meal could generate as the flavors danced in the mouth and on the taste buds. I set out to solve this problem with a variation on Gordon's recipe.

MY SECOND ATTEMPT. SUCCESS!
Gordon Ramsay,Passport Foodie

The second time around yielded much better results. The Burger was larger and the giant flavors exploded in my mouth with every bite. For this recipe I used the following ingredients and measurements:

1 Pound Organic Mince
1 Medium Egg Yolk
1 Organic Red Onion Diced
3 Tbsp Organic Ketchup
2 Tbsp Dijon
3 Tbsp Worcestershire Sauce
6 Sun Dried Tomatoes in Oil Diced
1 Tsp Truffle Salt (That's right, Truffle Salt. Made from Italian Truffles)
1 Tsp Pepper

The same steps were taken on the grill except that instead of Swiss Cheese, I used Sharp Cheddar. I also bought baby Kaiser Rolls, which the woman in the Bakery lovingly called, "Short Hard." Hmm... I can't even think of any witty puns to use right now so I won't disgrace myself by trying. But they were a testament to the phrase, "all good things come in small packages." You got that right!

This Burger was a completely different animal than the first one. It was massive for one thing, about 1/2 pound, stuffed with all kinds of goodies. The Truffle Salt wasn't as intense as I thought it would be and in fact, added subtle nuances to the Burger that gave immense pleasure. If my taste buds could thank me, they would probably buy me a Ferrari. For, this was quite possibly the best Hamburger I have ever eaten in my life. And it was not made at The Burger Joint at Le Parker Meridien hotel in New York, or at Joel Robuchon, it was made at my house, using the ingredients I deemed appropriate.

Next time I will make it with Triple Cooked French Fries, but I need a day where I can lay around for 8 hours and digest. This is not a light meal.

My professional photography website: Taylor Young Photography

4 comments:

  1. What a load of pedantic prose.

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  2. Anonymous,

    If you think that's pedantic prose you should check out my other entries.

    Your mood will not improve.

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  3. put an egg yolk in. why truffle salt anyway?

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  4. Leo,

    Good point. It does indeed have an egg yolk in it to bind it. I will have to modify the post.

    The truffle salt, is instead of using actual truffles.

    The truffles add an incredibly, rich, powerful flavor to the burger.

    Taylor

    ReplyDelete