Johns Best Burgers Recipes

CHEF JOHN'S GRILLED BACON MEATLOAF BURGERS

Steps:

• Whisk egg, ketchup, Worcestershire sauce, salt, brown sugar, onion powder, garlic powder, thyme, and cayenne pepper together in a bowl. Add breadcrumbs and chopped cooked bacon. Crumble in the ground beef. Mix with your fingers until bacon and breadcrumbs are distributed evenly.
• Form mixture into 4 burgers with your wet hands. Cover with plastic wrap and refrigerate until chilled thoroughly, about 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place burgers on the grate and cook, turing occasionally, until firm and cooked to your desired doneness. An instant-read thermometer inserted into the center should read between 145 and 150 degrees F (63 degrees C). Let burgers rest for a few minutes before serving.

JOHN TORODE'S BIG BURGER

Steps:

• First make the relish: heat oil in a large frying pan and add the cumin. Let it cook for a moment, then throw in the bay, garlic, shallots and chilli. Cook for 2 mins until soft but not coloured, then add the celery and tomatoes. Sweat everything down gently for 20-30 mins until the tomatoes lose their shape. Remove from the heat, season and leave to cool. This can be made a few days in advance and kept in the fridge.
• To make the burgers, mix the egg yolks in a large bowl with the oyster sauce and soaked breadcrumbs. Season with lots of fresh, black pepper then add the meat, breaking it up a little. Mix everything, trying not to overwork the mixture or the burger will become heavy.
• Take the mix and divide in half, then into half and half again so you end up with 8 even pieces. Roll each one into a ball and place a 10 x 10cm square of greaseproof paper on the bottom and top. Put in the fridge for 15 mins to firm.
• Heat a griddle pan. Take 4 burger balls from the fridge and push them down so they become discs about the size of a burger bun, about 2cm thick, between the 2 pieces of greaseproof. Peel the paper off one side and slap down in the pan with no oil or seasoning. Peel the top layer of paper off and cook on a very high heat for a couple of mins. In total, a burger this size will take about 5-10 mins to cook, but you need a bit of colour and texture, so exactly how long is up to you. I turn my burgers after 2 mins, but I cook on a very high heat, and I like them a little pink. Keep warm in a low oven while you cook the rest, topping with the cheese slices, if you like, for the final few mins so they melt a little.
• Lay the 2 halves of the warm bun in front of you and butter them lightly. Spread the mayo on both sides followed by a little mustard on the top bun and tomato relish on the bottom. Place a slice of tomato on the bottom bun followed by the first burger with the cheese, then some bacon, then the next burger, more relish, lettuce and finally the guacamole. Top with the bun and eat with the gherkins on the side.

JOHN'S BEST BURGERS

Steps:

• Assemble ingredients in a mixing bowl and mix using a fork, until this is very well combined.
• Form into patties approximately 3.5" diameter, 3/4" thick, squaring the edges so that they are not overcooked.
• Set the patties in the fridge for one hour.
• Heat BBQ to high , then reduce heat on one side to minimum, the other to half capacity.
• Dump soaked mesquite chips on hot side of grill, allow them to come to a flame.
• Place burgers on the grill allowing a sear mark to develop, then rotate 90 degrees for a "thatched" appearance.
• Close grill hood, and allow burgers to slow cook --
• Flip the burgers and close the hood again.
• Use a meat thermomemter to prove "doneness" as rge smoke and the sugars in the ingredients will give colouring that will confuse you otherwise-aim for about 175 degrees --
• Served with sliced refridgerator dill pickles, garden fresh tomato slices, sliced white onion, on a toasted sourdough bun.

GORDON RAMSAY BURGER RECIPE

Steps:

• Blend Sirloin chuck, brisket, and short rib ground beef mixes, then mix with some egg. I suggest you prepare this a day before grilling. Patty into 8 oz patties and then refrigerate for 24 hours before using; this will help the patties stay together and won't come apart as you grill them.
• Make sure the grill is scorching before putting the patties on the grill. Now season the patties with salt and pepper and add a little oil. Make sure to roll the sides of the patties, so they get fully seasoned.
• Make sure burgers are at room temperature 10 minutes before grilling them. Look for the hottest part on the grill and place the burger patties down on the grill. The secret is to move the patties as little as possible once you place the burger patties on the grill.
• Beginning preparing the hamburger buns as the burgers are cooking. Season buns with salt and pepper, and crisp them on both sides on the grill.
• Season the thick-sliced onions with salt and pepper, add some oil and place onions on the grill as the buns and burgers are cooking.
• Now start basting your patties by brushing them on each side just about two minutes before taking off the grill to add some more flavor. Grill each burger patties for 3 1/2 to 4 minutes on both sides.
• Thirty seconds before the patties come off the grill, you need to season the patties again, then add your jack cheese on top to melt while the burgers are still on the grill.
• Setup the Brioche buns; add the mustard mayo blend, lettuce, and tomatoes before taking the burger patties off the grill. First, you start by placing a tablespoon of mustard mayo blend on both sides of the top and bottom of the bun. Then gently fold the lettuce to fit onto the bun and press down on the lettuce, ensuring it stays folded.
• After the mustard mayo blend and lettuce, add a thick slice of tomato to the lettuce, season the tomato with salt and pepper, and dab more mayo on top.
• Add the burgers on each of the Pre-made dressed Brioche buns. Place grilled onions on top of each patty finish by placing the top bun.

BETH'S BEST BURGERS

Steps:

• Mix all the ingredients in a bowl.
• Form into patties.
• Grill or Fry until no longer pink in the middle.
• Serve on a bun.