Name: Gordon Ramsay BBQ Burger Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 900g (2 lbs) beef mince, 80/20 fat ratio; Coarse sea salt; Freshly cracked black pepper; Olive oil for drizzling; 4 slices cheddar or Monterey Jack; 4 brioche buns; Butter lettuce, sliced tomato, red onion rings; Burger sauce or mustard mayo

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I used to press my burgers flat on the barbecue because I thought it cooked them faster, but all it did was squeeze out the juice. Ramsay’s rule is simple: put it down, do not touch it, and flip it once.

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How Gordon Ramsay Grills A Burger

Ramsay gets the grill as hot as it will go, drizzles olive oil on the patty, seasons both sides, rolls the edges in salt and pepper, then places it on the hottest spot. No oil on the grates, because the oil on the meat is enough and it stops the patty from sticking.

The biggest thing I learnt from watching him grill is that he never lifts the lid to check. He knows it needs 3 to 4 minutes by feel, flips once, adds cheese with the lid closed for the last minute, and that is it.

BBQ Burger Ingredients

900g (2 lbs) beef mince, 80/20 fat ratio
Coarse sea salt
Freshly cracked black pepper
Olive oil for drizzling
4 slices cheddar or Monterey Jack
4 brioche buns
Butter lettuce, sliced tomato, red onion rings
Burger sauce or mustard mayo

How To Make Gordon Ramsay BBQ Burgers

Light the grill: Get your charcoal or gas barbecue as hot as possible with the lid closed for at least 10 minutes.
Shape the patties: Divide the mince into 4 equal portions, shape into patties slightly wider than your buns, and press a dimple in the centre.
Season: Drizzle olive oil over each patty, sprinkle generously with salt and pepper on both sides, and roll the edges in the seasoning on the plate.
Grill: Place on the hottest part of the grill and cook for 3 to 4 minutes without moving or pressing.
Flip once: Turn the patties, add a slice of cheese, close the lid, and cook for another 3 to 4 minutes.
Toast the buns: Place the buns cut-side down on the cooler side of the grill for 30 seconds.
Rest: Take the patties off and rest for 2 minutes before building.
Build: Sauce on both buns, lettuce and tomato on the bottom, patty on top, red onion rings, and top bun.

Charcoal Or Gas For Burgers

Charcoal gives you smokier flavour and higher heat, which means a better crust on the patty. Gas is more consistent and easier to control, which matters if you are cooking for a crowd and need every burger the same.

I use charcoal when I am cooking 4 burgers for the family and gas when I am doing 12 for a party. Ramsay uses both depending on the setting, but his backyard burger videos always show charcoal because the smoke adds a flavour you cannot fake.

Grill vs Cast Iron Pan

A grill gives you char lines and smoky flavour but you lose the butter baste that makes the classic pan burger so rich. A cast iron pan gives you an even crust all over and lets you baste with butter, garlic, and thyme, but you miss the smoke.

For summer barbecues, grill wins every time because the whole experience matters, but for a Tuesday night dinner, the pan is faster and less cleanup. I use both and do not think one is better than the other.

Grilling Onions At The Same Time

Thick red onion rings go on the grill next to the burgers at the same time: drizzle with oil, season with salt, and cook for 2 to 3 minutes per side until they soften and pick up char marks. They add a sweet, smoky layer that raw onion cannot match.

I also toast the buns on the grill during the last minute, cut-side down on the cooler side. The grill marks on the bun look good and the toast stops the sauce from making the bread soggy.

How Long To Grill Burgers At Different Doneness

For rare, grill 2 minutes per side. For medium-rare, 3 minutes per side. For medium, 4 minutes. For well-done, 5 to 6 minutes per side. Ramsay prefers medium-rare for his grilled beef burgers, which means a warm pink centre with plenty of juice.

I use a meat thermometer because grill heat varies wildly depending on the coals, the wind, and how many burgers are on the grate. Target 55°C (130°F) for medium-rare, 60°C (140°F) for medium, and 70°C (158°F) for well-done.

The Best Wood And Charcoal For Burgers

Lumpwood charcoal burns hotter and cleaner than briquettes, which is what you want for burgers because you need intense direct heat for a short time. If you add a handful of hickory or oak wood chips to the coals, you get a subtle smoke flavour without overpowering the beef.

I avoid mesquite for burgers because it is too strong for a quick cook. Mesquite works for brisket that smokes for hours, but a burger only gets 6 to 8 minutes of total exposure and mesquite turns acrid in that time.

FAQs

How do I stop burgers falling through the grill grates? Make sure the patties are wider than the gaps in the grates and do not move them until a crust forms. If your grill has wide gaps, use a cast iron griddle plate on top of the grates instead.
Should I close the lid while grilling burgers? Yes. Closing the lid traps heat and cooks the top of the patty at the same time as the bottom. It also melts the cheese without you needing to flip again.
Can I use the same recipe on a flat griddle? Yes. A flat griddle or plancha gives you the outdoor cooking experience with the sear control of a pan. You lose the char lines but gain an even crust, similar to a smash burger.

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Nutrition Facts

Per serving (1 BBQ burger with bun and cheese):

Calories: 560 kcal
Total Fat: 32g
Saturated Fat: 14g
Cholesterol: 105mg
Sodium: 650mg
Carbohydrates: 28g
Fibre: 1g
Sugars: 4g
Protein: 38g