Gordon Ramsay has 12 burgers across his cookbooks, his restaurant site and his published videos, and they’re genuinely different recipes: four beef builds, three poultry, plus pork, lamb, salmon, a veggie burger and a truffle showpiece. Every one is a separate recipe with its own source, not one patty with different toppings.
I’ve cooked all of them for this site, and every recipe is traced to a book page, his restaurant site or a video he published. This page exists because the recipes are scattered across four books and two websites, so picking the right one means knowing what each actually is.
The fast answer if you’re in a hurry: 15 minutes on a weeknight is the smash burger, a crowd in the garden is the BBQ Celebration burger, and the proper thick one worth a trip to the butcher is the BSK. Everything else below is for choosing between the rest.
Which one is his famous burger?
Three different burgers carry that title depending on who’s asking. The one from his Las Vegas restaurant is the butter-basted burger he demonstrated on Good Morning America, built on chuck and brisket. The one in his books is the BSK burger from Bread Street Kitchen, three cuts of beef with char siu butter. And the one most people have actually seen is the 10-minute bacon cheeseburger from his YouTube channel, with an egg yolk and a grated frozen chilli in the mince.
If you searched for his best burger and landed here, the BSK is the answer for a proper thick burger and the smash burger is the answer for speed. The rest of this page is for everything in between.
All 12 burgers, compared
| Burger | What makes it his | Source | Time | Difficulty |
|---|---|---|---|---|
| BSK Burger | Three cuts plus minced fat, char siu butter | Bread Street Kitchen book | 35 min | Medium |
| Smash Burger | Egg yolk and frozen chilli in the mince, 90-second sear | Ramsay in 10 | 10 min | Easy |
| BBQ Burger | Frozen butter grated into the mix, egg fried inside a portobello | His YouTube channel | 30 min | Medium |
| Wagyu Burger | Nothing mixed in, staged seasoning, butter baste | His interviews and restaurant method | 25 min | Medium |
| Blue Cheese Burger | 100g blue cheese inside the patty, Worcestershire and Tabasco | World Kitchen book | 3 hr 30 with chill | Easy |
| Truffle Burger | Truffle three ways plus a bourbon ketchup | His restaurant site | 35 min | Medium |
| Lamb Burger | Za’atar in the mince, harissa yoghurt | Ramsay in 10 | 18 min | Easy |
| Pork Burger | Crispy bacon and shallot in the mince, homemade BBQ sauce | Ultimate Cookery Course | 40 min | Easy |
| Turkey Burger | Thigh mince with lemon zest and parsley | Fit Food and Quick and Delicious | 55 min | Easy |
| Chicken Burger | Sweated onion, herbs, hour-long chill, sweet potato wedges | Healthy Appetite book | 1 hr 30 | Easy |
| Veggie Burger | Chickpeas and Puy lentils, chipotle mayo | Quick and Delicious | 35 min | Easy |
| Salmon Burger | Quarter puréed to bind, double chill, sriracha mayo | Built from Make It Easy fish cakes | 1 hr 35 | Medium |
Which burger for which situation
A summer barbecue wants the BBQ Celebration burger, since it was filmed on his backyard grill and the frozen butter trick was made for open flames, with the lamb burger as the second griddle option that cooks in 18 minutes. A weeknight with no patience is the smash burger or nothing.
Cooking for kids, the chicken burger makes six small patties with sweet potato wedges, and his cornflake chicken sliders are the party version when you need a tray of small things that disappear fast. Anyone eating lighter gets the turkey burger or the veggie burger, which are real recipes rather than apologies.
For a date or a birthday, the truffle burger is the showpiece, and the wagyu burger is what to make when you’ve bought expensive beef and want to stay out of its way. The blue cheese burger needs a few hours of chilling, so it’s the one to prep in the morning and cook when people arrive.
FAQs
Which burger is easiest for a beginner?
The smash burger, and it’s not close. One pan, supermarket mince, no blend, no chill, and the technique is a single decisive press at 90 seconds. The whole thing is done in 10 minutes, and the method teaches you the two skills every other burger here uses: a hot pan and the patience to not move the patty.
From there, the pork burger is the natural second step, since it adds one technique (frying the bacon and shallot before mixing) and rewards it with a homemade barbecue sauce.
Which patties can be made ahead?
The ones built around a chill. The blue cheese burger is designed for it, a few hours in the fridge is in the book’s method. The chicken burger chills for an hour and holds overnight, the turkey patties firm up for 30 minutes and keep until the next day, and the BSK patties can be shaped the day before, which is exactly what he recommends in his GMA demo so they don’t fall apart.
The two that can’t wait: the smash burger, which is shaped seconds before the pan, and the salmon burger, which is best cooked the day it’s mixed.
What do all his burgers have in common?
Two rules survive across every recipe. The fat rule: 20% for beef, or something doing the fat’s job, butter in the BBQ burger, cheese in the blue cheese, bacon in the pork. The full breakdown of his four beef mixes is in the meat blend guide.
And the seasoning rule: season before and during cooking, never after, which he repeats from his books to his videos. The seasoning page covers the staged method, and his burger sauce is the one extra worth making for any of the twelve.
Is there one Gordon Ramsay burger book?
No, and that’s why this page exists. The burgers are spread across Bread Street Kitchen, Ultimate Cookery Course, Quick and Delicious, Healthy Appetite, World Kitchen and Ramsay in 10, plus his restaurant site and YouTube channel. No single book collects them, and most aren’t in any book at all.
Each recipe on this site names its source, so if one burger becomes your regular, you know exactly which book to buy for the rest of that chapter.
