Can Gordon Ramsay Cook a Burger in 10 Minutes for a Front-Line Workers Charity? | Ramsay In 10

uh welcome back welcome to

ramsay

at 10. uh more importantly can I just say a very special thank you to all the staff at nh again for another extraordinary week all the effort and dedication is extraordinary um and also a very special thank you to well he is a legend and he has become a legend in the last three weeks captain tom moore just days away from celebrating his 100th birthday um sir he has raised over £23 million next time Someone tell me about running a half marathon, an ironman, and an ultra marathon if they look around. and tell me I'm too old for that.

I'm going to make reference to you being almost a hundred years old and up and down the garden a hundred times to raise money, but something special is happening because it shows how special it is. This country is and the size of the heart where they donate in the same way that even people that I know that are linked to their finances are still donating, so this donation is going to you tonight to say a special thank you and, what is most importantly, to God. Blessed sir now, should we check where my soup chef is? He said he would be there on time, but I think he has been distracted, please, where is he?

He said he was going to help me but, excuse me, hey, hello, I only have the wind spoon oh no, really Peppa Pig I'm not going to tell you about the pigs we're from the backyard no oh okay now what is it oh hello what is it that chili could have had a little more color on the old meat in there No, it's okay, we have a new cinematographer now, that's right. In fact, she started filming at 12. We should get our braces on. We know her as Matilda. You know, today we're going to yours. Now turn it over.

Say hello to yourself, okay? bread down until oh my gosh yeah I'm not going to make it okay panda panda right mint okay I've got ground beef a little bit of cheddar cheese a little bit of bacon okay a little bit of lettuce, tomato, an egg, egg, it is optional, onion, lettuce and the buns, why tell me why? So I said 10

minutes

, okay and I have a little secret. I froze those little chiles, everything that was left in there was frozen like that because you can grate it to make almost a little bit more. delicious, this is literally just minced meat, right, Timmy, are we ready, ready to go?

Yes, time is passing now, first in ten

minutes

, dad, let's turn on the gas, okay, I'm using a roasting pan, okay, but you can use a frying pan, so uh. roasting pan, put that in and get it really hot now, first off season, a touch of salt, touch it, touch your pepper, now I'm going to put an egg in there, okay, keep the tails in the pan, I would like the yolk, okay, don't do it. use your hair, wait, it's my

burger

, uh, yolk, okay, from there, okay, I literally want to take that chili, okay, and just grate it in there now, the secret behind this is just give it a little more Heat, okay, and when you grate it. this is how a pan disintegrates with chili facing up it's me now it's me it's not just about you it's about food and then look at the pan down and down look oh my goodness beautiful chili flakes in there now let's go now from there it is okay just a touch of seasoning now the best thing you can do is put your hands in there, okay, and literally shake it, okay, now I said shape it, don't let it fall to the ground, now here's the secret, we have 10 minutes to make This

burger

, it's okay and I.

It's been about 75 seconds, if you have more time than I have tonight, then maybe a little thicker if you don't, make them nice and thin, so take off a nice ball, okay, almost like sort of the size of a tennis ball and then literally start shaping those burgers like this, now look, get your hands and literally put them on the tray down, down, down, down, down, meg, I'm styling it , so I'm going to literally put about, I would say an inch high, okay and look what that egg does, that egg actually makes it a little bit richer, okay, now from there, wash your hands quickly for first time, two minutes ago, okay, so the

cook

ing time is about seven minutes, okay, counting five, cut it very. thin oil over grapeseed oil, I seasoned the burger, yeah, one, yeah, and then look at that, push it down, we'll flip it once.

Well, I seasoned the meat inside. Okay, so from there I want to season the meat again up and down, please, up, here you go, turn up the gas, okay, now I love onions, I'm a hamburger, okay, but what I don't like is the raw onion, so get your slice of onion nice and thick, okay, a little bit of oil, a touch of salt and pepper and look, put those onions on the grill, look at that beautiful one, let's be serious, along with that, What's wrong with the hamburger? Please, burger with chili, onions, oh, beautiful streaky bacon.

It's streaky bacon from that wonderful butcher on Rock High Road, now look, we're

cook

ing all this together, I want the bacon grease to go into the burger, I want the flavor of the onions to go into the burger and get that juicy toast, Now hit the gas okay three and a half minutes yes yes yes now while we cook the burger okay literally lower the pan for you put mayonnaise okay mayonnaise with a little pepper we will remove the salt and from there we go oh there is a little bit of spice just like mayonnaise, okay, mix that in now, you can use mustard in the grain mustard, you can put an English muffin in there, you put in Dijon mustard and look at that really nice spicy picker, so let's go over this and we're done, okay? okay chili yes look at that flavor look at the small color that comes out of there okay but look at this look what oh my lord okay here we go look at that onion that is not burnt there is nothing worse don't stop now the buns the buns the buns the buns What are they already sandwiched?

Excuse me, sorry, the buns are brioche buns. Okay, the high butter content says a little bit richer, so I want to toast them, so that burger weight is needed. Put on the buns and toast those puns. but look, now we're all in the same pan, the good news is we're not even halfway there yet, we're going to gently push down, not too hard, and flip it once and only once underneath, it's still cold there and look, get. the color of the burger from there now look at my buns look at that beautiful it has an almost burnt caramelized bun that is not burnt stop let's do it from there beautiful now we can start orchestrating this amazing burger now scroll down please scroll Calm down, calm down and walk , uh, tell me your puzzling butter, please, yes, please, here we go now, if you like cheese on that burger, here's a little secret, put the cheese, little square of cheese, okay, put that, okay, bring it to the side and Just so that the cheese melts, I take a little bit of butter and I create a little bit of extra flavor with the butter underneath and that will give it a lot of flavor, but look, take a pan and put it. and just stick that up there so it will help melt the cheese time left clean silly how much time do you have left let's go I'm trying to find your stopwatch what am I working on five minutes no, we have four minutes left four minutes seriously now look at that bacon, I have Bacon, okay, juicy color, get it down there, okay, but do me a favor up to the frying pan and lower that bacon fat until it burns for me, bake your fat inside the pan until two look at those onions now, come on Seriously, honestly, they're the kind of onions you see in that burger van outside the palace now before they give off some of the seasoning, okay and look now, you can't smell this, but the color of those onions is incredible, I'm telling you, come on, there are three minutes left from there, they are caramelized, lady, how many times have they told me to do it between caramelized and burnt?

Honestly, I should have gone to space savers, right, caramel panda panda. the onions are delicious, really delicious, take them out and drain them, okay, take them out and drain them now, put the chills in, please pick them up, I'm leaving, okay, sure, lift the lid look, if you don't have a frying pan, put a bowl on top, but look. in the cheese, the cheese is starting to melt now, that looks beautiful again, there gasps, right, let's start the process, turn the process down please, two minutes to start there, yes, we're running out of time, first the lettuce protecting the burger, okay, from there. a little bit of time left watch me leave this tomato oh sugar I forgot the spice okay now build this baby wonderfully well a little salt on top of that now from there I'd like some onions in there okay pan down please , pan down, look Honestly, it's like a vegetarian delight, come on, how beautiful it is, there's enough for onions.

The difference between roasted onions and raw onions you will eat much more roasted onions than raw. A beautiful little condiment, tornado pepper. Well, from there, the burger is not ready yet. time hasn't stopped, a minute and a half left, 30 seconds left, okay, now from there, just spray it, okay and just gently push down, gently, not too much, the bacon, okay, it'll get crispier again and then go from there. I should have made it a little thinner, but look away, that cheese is caramelized around that burger, now look, that's beautiful before you take it off, yeah, from there you go on with a little salt on top, remove the bacon, okay?

Now it's time, there's a little more inside. The problem is that now I can't flip that burger because I'm going to wait for it to be caramelized. Now you can do this in a pan, okay, but think about the way we put it together. Okay and think about the kind of magic involved, but if I turn it around like that it's literally going to burn dad, yeah, sandra says you can do it, thanks, oh man, I made the boat, oh, don't put that in it, It's okay, Oscar, look at his face. Look, oh, and then the onions, wait, wait, wait, wait, but look at that glitch, oh my gosh, the Fibergate was great, seriously, okay, first of all, what six?

Where is the windshield? I may not have done it in 10 minutes, to be honest, Ramsey is already there. donated to an amazing cause, can't wait to see your burger, don't forget to hashtag me and most importantly if it's good enough I'll share it, if it's bad enough I'll still share it now, I'm not going to go. to eat this and I will give it to the next door neighbors