When I first tried the Gordon Ramsay grilled burger recipe, I was so focused on getting the grill marks perfect that I forgot the most important thing: seasoning the actual meat. Total rookie move — but it’s exactly the kind of lesson that turns a good burger into a showstopper.
Now, every time I make these burgers, I hear Gordon’s voice in my head: “Season it properly, for heaven’s sake!” This recipe is a must for summer BBQs — juicy, flame-kissed, and layered with flavor. I’ve made a few personal tweaks (of course), but it all starts with respecting the beef. My dad and I tested this side-by-side with a fast food burger once… and let’s just say the drive-thru didn’t stand a chance.
Whether you’re a grill pro or a weekend warrior, I’ll walk you through exactly how to make this burger shine — no soggy buns, no bland patties, no stress.
Why Gordon Ramsay Grilled Burger Recipe Works & Where Most Go Wrong
- Too much in the patty: I’ve seen folks overload the beef with onions, eggs, even breadcrumbs — not needed. Ramsay keeps it simple: high-quality meat, seasoned right.
- Undersalting the beef: I used to be scared of adding “too much salt.” Big mistake. Burgers need bold seasoning before they hit the grill.
- Skipping the sear: A pale burger is a sad burger. High heat, short time — that caramelization brings the flavor home.
- Cheap buns ruin everything: A toasted brioche bun holds up better and adds that soft-but-rich bite.
- Cold meat on the grill: Huge error. Let your patties come to room temp first — they’ll cook more evenly and stay juicy.
What Gordon Ramsay Says About Grilled Burgers
Gordon’s all about balance: well-seasoned patties, sharp cheddar, crispy bacon, fresh lettuce, and tangy relish — all stacked on a toasted bun. He often sears the burgers in a cast iron pan on the grill for extra flavor. And he’s obsessive about not overcooking the meat — medium rare is his sweet spot.
How I Make Gordon Ramsay Grilled Burger Recipe My Way
I’ve made these burgers during heat waves, rainy weekends, even once using a cast iron pan in my tiny apartment kitchen. And every time, I come back to the same principle: flavor first, flash second. I use 80/20 ground beef for richness, and I season it confidently — kosher salt, cracked black pepper, and a little smoked paprika for depth.
Ramsay adds a swipe of Dijon mustard on the raw patty, which caramelizes like magic on the grill. I loved it so much I never looked back. I also brush the buns with butter and toast them until golden, because soggy bread with a killer burger? No thanks.
For more summer-friendly mains like this, check out my Gordon Ramsay Baked Salmon Recipe.
Ingredients For Gordon Ramsay Grilled Burger Recipe (with my notes)
- 1½ lbs 80/20 ground beef – Don’t go lean! You need the fat for flavor and moisture.
- 1 tsp kosher salt – I season both sides generously.
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika – My twist for a deeper smoky layer.
- 1 tbsp Dijon mustard – Ramsay’s trick, brushed on the patty before grilling.
- 4 brioche burger buns – Lightly buttered and toasted on the grill.
- 4 slices aged cheddar cheese – Let it melt while the burger rests.
- 4 lettuce leaves – I like butter lettuce for its softness.
- 1 tomato, sliced – Go for ripe but firm.
- ¼ red onion, thinly sliced
- Pickles (optional) – I’m a fan of dill.
- Burger sauce or relish (optional) – Ramsay uses relish; I sometimes mix mayo + mustard + hot sauce.
How To Make Gordon Ramsay Grilled Burger Recipe Step By Step
- Prep the grill – Get it hot. Medium-high heat and cleaned grates are key. Oil them lightly.
- Form the patties – Divide the ground beef into 4 equal balls, gently shape into patties about ¾-inch thick. Don’t overwork them.
- Season – Sprinkle salt, pepper, and paprika on both sides. Then, brush one side of each with a thin layer of Dijon mustard.
- Grill time – Place patties Dijon-side down on the grill. Cook 3–4 minutes per side for medium-rare. Flip once. (Don’t press down! That squeezes out the juice.)
- Cheese melt – Add cheddar slices during the last minute of cooking, close the lid to melt.
- Toast the buns – Cut sides down on the grill until golden.
- Assemble – Bun, lettuce, patty with cheese, tomato, onion, pickles, sauce, and top bun. Press gently.
- Rest 1–2 minutes – This keeps all that juice inside the burger, not your plate.
Gordon Ramsay Grilled Burger Recipe
Rate this RecipeIngredients
Equipment
Method
- Preheat grill to medium-high and oil grates lightly.
- Form ground beef into 4 patties without overworking the meat.
- Season both sides of patties with salt, pepper, and smoked paprika.
- Brush Dijon mustard on one side of each patty.
- Grill patties mustard-side down, 3–4 minutes per side.
- Add cheese slices in the last minute, close lid to melt.
- Toast buns, cut side down, until golden.
- Assemble with lettuce, patty, tomato, onion, pickles, sauce, and top bun.
- Rest burgers 2 minutes before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
The first time I made this, I cooked the burgers straight from the fridge. Big mistake. They were cold in the middle and gray on the outside. Now I let the patties sit out for 20–30 minutes before grilling — they cook evenly and brown beautifully.
I also used to skip toasting the buns — laziness, I admit it. But wow, once I did it, I realized it makes everything feel pro. Even Gordon says, “If the bun’s cold, the burger’s ruined.”
Pro Tips That Change The Game For Gordon Ramsay Grilled Burger Recipe
- Use cold beef, warm grill – Cold patties hold their shape, but let them sit 20 mins before grilling to avoid cold centers.
- Brush with Dijon before grilling – Ramsay’s move. Adds tang and helps caramelization.
- Don’t press the patty – I know the temptation. But pressing = dry burger.
- Toast the buns – Adds texture, prevents sogginess. Always butter before toasting.
- Rest before serving – Just 2 minutes. The juices redistribute, and the cheese finishes melting.
Variations That Actually Hold Up For Gordon Ramsay Grilled Burger Recipe
- Spicy Chipotle Burger – Add chipotle mayo and pepper jack instead of cheddar.
- BBQ Bacon Burger – Glaze patty with BBQ sauce, top with crispy bacon and sharp cheddar.
- Lettuce-Wrapped Keto Style – Swap the bun for iceberg lettuce. Messy but satisfying.
- Mushroom Swiss Burger – Add sautéed mushrooms and Swiss cheese for a steakhouse vibe.
How To Store & Use Leftover Gordon Ramsay Grilled Burger Recipe
- Storage – Store leftover patties (unassembled) in an airtight container in the fridge for up to 3 days.
- Reheating – Sear gently in a hot skillet or reheat in the oven at 300°F for 8–10 minutes.
- Leftover ideas – Crumble into tacos, add to pasta sauces, or serve over a salad with a fried egg.
FAQs
Here are the real questions people ask (and I rewrote them naturally):
What kind of beef does Gordon Ramsay use for burgers?
He recommends 80/20 ground beef — it’s the perfect balance of flavor and fat.
Why put mustard on a burger before grilling?
It adds acidity and helps caramelize the crust, giving that gorgeous sear and depth.
How does Gordon Ramsay season his burgers?
Just salt and pepper, sometimes paprika. The key is confidence and good timing.
What cheese does Gordon Ramsay use on his burgers?
Usually aged cheddar or something sharp. It melts well and balances the beefy flavor.
How do you keep grilled burgers juicy?
Don’t overmix the meat, don’t press while cooking, and let them rest before serving.
From My Kitchen To Yours
Hope this burger becomes your summer (or anytime) favorite. Just one bite and you’ll know — flavor always wins.
