Gordon Ramsay does not make one burger. He makes fifteen, and each one teaches you something different about meat, heat, and what belongs inside a bun. I have cooked every single recipe on this list and put them in the order I think you should try them.
Start with the classic because it teaches you the technique. Then work outward, try a different protein, go gourmet, or strip it back to a smash burger on a Tuesday night.
1. Gordon Ramsay Burger Recipe
Ramsay mixes Dijon mustard, Worcestershire sauce, ketchup, and egg yolks straight into the beef mince before shaping and searing in cast iron. This is the foundation, and everything else on this list is a riff on the technique he uses here.
2. Gordon Ramsay Smash Burger Recipe
Once you have the classic down, try the opposite approach: no mixing, no seasoning inside, just a ball of beef smashed flat onto a screaming hot griddle for 90 seconds per side. I make these more than anything else on this list because they are done in 5 minutes.
3. Gordon Ramsay BBQ Burger Recipe
When the weather is good enough to take the classic outside, oil the patty not the grates, use the hottest spot on the charcoal, and never press down. The smoke adds a layer that no stovetop can touch.
4. Gordon Ramsay Wagyu Burger Recipe
Wagyu needs gentler handling and lower heat than regular beef because the fat content is so high. I save it for birthdays and bank holidays, and the butter baste at the end makes it worth every penny.
5. Gordon Ramsay Blue Cheese Burger Recipe
Ramsay crumbles Stilton into the raw mince with English mustard and Tabasco so the cheese melts inside the patty, not on top. Add bacon and this becomes the richest burger on the entire list.
6. Gordon Ramsay Truffle Burger Recipe
Truffle in three places: the herb mayo, the goat’s cheese, and grated fresh on top over grilled portobello mushrooms. This is the actual recipe from his restaurants, and it tastes like something you would pay forty pounds for.
7. Gordon Ramsay Lamb Burger Recipe
Lamb with mint, ground coriander, and Dijon is a completely different burger experience, and the herb mayo of mint, dill, and parsley ties it all together. The lamb fat stays in the patty longer than beef fat, so these forgive overcooking better than any beef burger.
8. Gordon Ramsay Chicken Burger Recipe
Lighter than lamb but still packed with flavour because of the panko crust on the outside and the grated onion inside. Make the hellfire sauce from his Street Burger restaurant and it goes from simple to something worth queuing for.
9. Gordon Ramsay Turkey Burger Recipe
Even lighter than chicken, and the one most people get wrong because they use breast mince and cook it too hot. Thigh mince with Worcestershire and smoked paprika on medium-low heat fix everything.
10. Gordon Ramsay Pork Burger Recipe
Sage, grated apple, and fennel seeds turn pork shoulder mince into something that tastes like a Sunday roast in a bun. No official Ramsay recipe exists, so I built this from his technique and his favourite pork pairings.
11. Gordon Ramsay Salmon Burger Recipe
The only fish burger worth making at home. Half the salmon gets pulsed smooth for binding and the other half gets hand-chopped for texture, which solves the two problems every other salmon burger has: falling apart or tasting like paste.
12. Gordon Ramsay Veggie Burger Recipe
Chickpeas and roasted sweet potato with beetroot hummus from Gordon Ramsay Restaurants, fully vegan with a colour and sweetness that stops you comparing it to meat. Top it with grilled halloumi and this holds its own against any burger on this list.
13. Gordon Ramsay Burger Sauce Recipe
Four ingredients in a bowl: mayo, Worcestershire, hot sauce, and chopped pickles. I keep a jar in the fridge at all times because once you try it, ketchup feels like a step backwards.
14. Gordon Ramsay Burger Seasoning Recipe
Five pantry spices that go on the outside of every patty on this list, applied right before cooking. Make a batch and it lasts for months, and it works on steaks and pork chops too.
15. Best Burger Meat Blend Guide
If you want to understand why some burgers are juicy and others are dry, this guide explains the 80/20 fat ratio, which cuts to grind, and how Ramsay’s restaurant blend differs from what you can do at home. Read this before you buy your next pack of mince.
