If you’re looking to upgrade your burger recipe why not seek advice from a Michelin-starred celebrity chef and TV host? According to Gordon Ramsay who showed off his burger-making skills on Good Morning America the secret to a restaurant-quality burger is combining the right cuts of beef. In a 2019 segment filmed in the backyard of his Calabasas California home the outspoken chef shared his expert burger-grilling technique including his go-to beef blend for the perfect burger: a combination of ground beef and short rib.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Gordon Ramsay | 2020-04-19 16:00:31 |  10,294,724 Views |
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When you buy meat labeled “beef” at the grocery store it’s usually a combination of several cheap cuts that range from lean to fatty. Ground primal cuts (like brisket chuck and ribs) are a better choice because of their richer more pronounced flavor. They’re more expensive but the price difference is worth it for the juiciest most flavorful and most tender burger you can imagine.
While you can usually find ground beef in grocery stores you may have to go to your local butcher for other cuts of meat as they are usually sold whole and not ground. Ask your butcher to grind the three cuts of meat and see if they will mix them together for you. Otherwise you can combine them at home to make your burgers. On his YouTube channel Ramsay suggests binding the meat with egg yolk to keep it from falling apart and to add flavor. You can also use a whole egg or just the egg white as a binding agent.
Perfecting your meat mix will give you super flavorful juicy burgers without a ton of unwanted extra fat. The best burger meat is not too lean and/or too fatty. Higher fat content will result in an overly oily finished product while too little fat will result in a dry crumbly burger. The ideal ratio is generally 80/20 (80% lean meat 20% fat) for flavorful tender burgers.
