Gordon Ramsey’s Viral Burger, Fixed

 

Ingredients

Burger Patty

  • 6 oz (170 g) wagyu or 70/30 ground beef, shaped into a puck slightly larger than the bun diameter

Worcestershire Caramelized Onions (makes extra)

  • 1/2 of a white onion, sliced into rings

  • 15 g (1 tbsp) neutral oil

  • 30 g (2 tbsp) Worcestershire sauce

  • 30 g (2 tbsp) butter

Burger Sauce (makes extra)

  • 50 g Mayo

  • 50 g Spicy Dijon Mustard

  • 15 g Worcestershire sauce

Other Components

  • Brioche Bun

  • Extra butter, for toasting

  • Butter Lettuce

  • Cornichon pickles, sliced into thin planks

  • Comte or Gruyere cheese, sliced into a 1/4” thick circular puck

Instructions

Prep the sauce: Mix together all Burger Sauce components. Adjust for with more Worcestershire for salt, if needed. Set aside.

Make the onions: Add the oil and onions to a pan over high heat. Sear the rings on each side until charred and softened. Add the Worcestershire, which should deglaze the pan a bit, and then turn off the heat.

Add the butter and toss to emulsify everything together — a glaze should form and coat the onions. Taste and adjust with more salt or Worcestershire, if needed.

Sear the burger: Heat a pan ****thoroughly until smoking. You can add a splash of oil, but your burger patty will likely have enough fat of its own to sear.

Add the burger patty to the pan and press down a few times. Use a weight if you have it. Allow to sear on that side, undisturbed until it releases or an even browned crust forms.

Flip and get an even sear on the other side, then use a thermometer to remove at your desired internal doneness.

Melt the cheese: First, add a layer of glazed onions to the cooked burger patty, then top it with your cheese disc. Use a blowtorch, broiler, or toaster oven to gently melt the cheese over the onions.

Toast the bun: Melt just enough butter to coat a pan over medium heat. Add the bun slices and toast until golden brown. Assemble immediately while these are hot.

Assemble: Add a layer of Burger Sauce to each toasted bun slice. To the bottom bun, add some lettuce followed by an even, shingled layer of sliced Cornichon pickles. Add the patty, which should already be stacked with the onions and melted cheese. Close the burger and enjoy warm.

 
Ethan Chlebowski