Gordon Ramsay's medium/rare burgers
Corey Richardson
Every chef in the country would be a hypocrite if they said they never
ate burger and chips. The Boxwood Cafe burger has been the most amazing
addition to the menu -we make it with veal and add some minced foie
gras. We give it real three-star treatment, with beautiful chopped
mushrooms on the bun and the most amazing onion relish. Here's a
slightly different version but made along similar lines. The thing to
remember is to treat your burger like a steak. Sear it beautifully on
both sides, then let it rest and it will continue to cook to medium. If
you cook it to medium and then let it rest, it will be very dry.
Serves 4
2 red onions, finely sliced / 50g butter /1 tablespoon demerara sugar /1
tablespoon balsamic vinegar
1 large red onion, peeled and finely chopped / 1kg minced lean beef/ sea
salt and freshly ground black pepper / vegetable oil / butter / 4 large
burger baps, toasted / 4 large pickled gherkins, sliced / 2 beef
tomatoes, sliced /1 baby gem lettuce, washed and divided / shavings of
Parmesan cheese / chips, for serving (see page 241)
To make the onion relish, fry the onions in the butter until soft. Add
the sugar to the pan and fry for a further 4-5 minutes until
caramelized. Drain the excess fat from the pan and add the balsamic
vinegar. Cook for 2-3 minutes more until it has the consistency of a
syrup. Put aside until ready to use.
Mix the chopped onion into the minced beef and season well. Mould the
mince into 4 large balls and press down lightly to shape them into
burgers, then leave them to set in the fridge for a couple of hours.
When you're ready to cook the burgers, get a large frying pan or griddle
pan hot, and cook them in a little vegetable oil for 10-15 minutes. This
will cook them medium, so adjust the timing depending on whether you
like your burger a bit rarer or slightly more well done. Add a little
butter to the pan towards the end of the cooking time.
Serve the burgers straight away on the toasted baps with the salad
garnishes and Parmesan on top and the chips on the side. Top with the
onion relish.
--- END QUOTE ---
Notice there's no mention at all of what kind of minced beef to use?
Would you eat this if it was made from ASDA/Walmart cheap mince? I know
I wouldn't!
Pennyaline
> http://www.penguin.co.uk/static/cs/uk/0/minisites/gordonramsay/recipes1.html
>
>
> Every chef in the country would be a hypocrite if they said they never
> ate burger and chips. The Boxwood Cafe burger has been the most amazing
<snip>
> Notice there's no mention at all of what kind of minced beef to use?
> Would you eat this if it was made from ASDA/Walmart cheap mince? I know
> I wouldn't!
I don't buy meats at Walmart. Nothing in their meat cases is edible.
But I would expect that the writer thinks using the finest grade of beef
would be self-explanatory, given the list of other fine ingredients
which, when it's all said and done, doesn't really add up to a hamburger
at all. This "amazing addition to the menu" looks more like a recipe for
some atrocious pretensionburger designed to appeal to young green bank
account holders without the brains to walk away.
Corey Richardson
<norweg...@deadparrot.com> wrote:
>This "amazing addition to the menu" looks more like a recipe for
>some atrocious pretensionburger designed to appeal to young green bank
>account holders without the brains to walk away.
This is *really* pretentious food.
At the very least, $250+ per person too:-
http://www.fatduck.co.uk/menu_degustation.htm
It's true rubbish served with a 'pretentious name' to gullible idiots.
Corey Richardson
wrote:
>Corey Richardson <KB^86@EbP0V7K.s`R> wrote:
>
>> Notice there's no mention at all of what kind of minced beef to use?
>
>The fact that this question even came into your mind shows that you
>don't have a clue how to cook or eat. Stick to fast food.
>
>-sw
So, what make you think that some people won't try to recreate this crap
using cheap ASDA/Walmart mince?
dejablues
"Corey Richardson" <KB^86@EbP0V7K.s`R> wrote in message
news:atk7841upja6n38sl...@4ax.com...
> http://www.penguin.co.uk/static/cs/uk/0/minisites/gordonramsay/recipes1.html
/ 1kg minced lean beef
>
> Notice there's no mention at all of what kind of minced beef to use?
> Would you eat this if it was made from ASDA/Walmart cheap mince? I know
> I wouldn't!
An your point is?
The recipe says "minced lean beef". "Minced beef" means ground beef and you
can find that in any grocery store, in varying fat/lean ratios. The best
burgers, I find, are made with no greater than an 80/20 ratio of fat to
lean. Otherwise they're too dry.
A burger is sometimes just a burger. No need to overthink it.
Walmart doesn't sell ground beef here, anyway.
dejablues
"Corey Richardson" <KB^86@EbP0V7K.s`R> wrote in message
news:d5r7845uno3mgrd6u...@4ax.com...
How would that be harmful to you, if they did? Would it offend your delicate
sensibilities?
Edwin Pawlowski
"Corey Richardson" <KB^86@EbP0V7K.s`R> wrote in message
> Would you eat this if it was made from ASDA/Walmart cheap mince? I know
> I wouldn't!
>
No mention because Ramsay is using the best he can get, such as sirloin. So
would I. Wal Mart sells nothing edible in the meat department.
I make onions like that all the time. I like them as a side with anything
beef.
Edwin Pawlowski
"Corey Richardson" <KB^86@EbP0V7K.s`R> wrote in message
>
>
> At the very least, $250+ per person too:-
>
> http://www.fatduck.co.uk/menu_degustation.htm
>
> It's true rubbish served with a 'pretentious name' to gullible idiots.
>
>
Since you've made such a strong pronouncement, I have to assume you've tried
it and did not like it.
If you can afford it, why not?
Hugh
"Corey Richardson" <KB^86@EbP0V7K.s`R> wrote in message
news:d5r7845uno3mgrd6u...@4ax.com...
the recipe doesn't include ground beef and should] and buy it from Walmart.
I think it's a great idea.
Mike.....
> Notice there's no mention at all of what kind of minced beef to use?
if you cook a burger rare, mince the meat just before cooking, presymably
after doing something to "clean" the outside?
--
Mike:::::::::
remove clothing to email
Billy
<norweg...@deadparrot.com> wrote:
>I don't buy meats at Walmart. Nothing in their meat cases is edible
That is not a true statement. Nothing in their meat case is anything
YOU would buy.
I don't care for their meats being "flavor injected", i.e., water
added.
Pennyaline
> The message <4883e178$0$48226$815e...@news.qwest.net>
> from Pennyaline <norweg...@deadparrot.com> contains these words:
>
>> Corey Richardson wrote:
>>> http://www.penguin.co.uk/static/cs/uk/0/minisites/gordonramsay/recipes1.html
>>>
>>>
>>> Every chef in the country would be a hypocrite if they said they never
>>> ate burger and chips. The Boxwood Cafe burger has been the most amazing
>>> addition to the menu...
>
>> <snip>
>
>
>>> Notice there's no mention at all of what kind of minced beef to use?
>
>
>
>>> Would you eat this if it was made from ASDA/Walmart cheap mince? I know
>>> I wouldn't!
>
>> I don't buy meats at Walmart. Nothing in their meat cases is edible.
>
>> But I would expect that the writer thinks using the finest grade of beef
>> would be self-explanatory, given the list of other fine ingredients
>> which, when it's all said and done, doesn't really add up to a hamburger
>> at all. This "amazing addition to the menu" looks more like a recipe for
>> some atrocious pretensionburger designed to appeal to young green bank
>> account holders without the brains to walk away.
>
No. Sorry, dear. Didn't fail "to understand English English" at all. I
merely missed the part where it specified veal. I must have missed it
because I was overwhelmed by the grandiose intro for the item as well as
by the list of over the top ingredients - so overwhelmed that it
eventually became purposeless to continue. My mind was blinking on and
off trying to wrap itself around why anyone would bother. If you're
going to have a hamburger, then fucking have one and omit the la-di-da.
Scott
> Corey Richardson <KB^86@EbP0V7K.s`R> wrote:
>
>
> don't have a clue how to cook or eat. Stick to fast food.
>
> -sw
And that's why we have RFC. Not everyone was born knowing how to cook
Pennyaline
I don't think foie gras is available at Walmart.
<even as a special order>
Pennyaline
> Janet Baraclough wrote:
>> Americans have failed to understand English English.
>
> No. Sorry, dear. Didn't fail "to understand English English" at all. I
> merely missed the part where it specified veal. I must have missed it
> because I was overwhelmed by the grandiose intro for the item as well as
> by the list of over the top ingredients - so overwhelmed that it
> eventually became purposeless to continue. My mind was blinking on and
> off trying to wrap itself around why anyone would bother. If you're
> going to have a hamburger, then fucking have one and omit the la-di-da.
From the first sentence of the fourth paragraph of the revised recipe:
"Mix the chopped onion into the minced beef and season well."
HAH!! I was right!! It does specify beef in the revised recipe. Veal is
used in the restaurant version.
<in your FACE, Janet!! ;) >
Sqwertz
> Sqwertz wrote:
>> Corey Richardson <KB^86@EbP0V7K.s`R> wrote:
>>
>>> Notice there's no mention at all of what kind of minced beef to use?
>>
>> The fact that this question even came into your mind shows that you
>> don't have a clue how to cook or eat. Stick to fast food.
>
Yes. But some of us are quite adept at trolling, like the OP. Learn to
tell the difference.
-sw
Scott
I think your troll meter is set too high. You must have had a bad
childhood experience with trolls.
Pennyaline
> The message <4884ca09$0$87075$815e...@news.qwest.net>
>>> Janet Baraclough wrote:
>>>> Americans have failed to understand English English.
>>> No. Sorry, dear. Didn't fail "to understand English English" at all. I
>>> merely missed the part where it specified veal. I must have missed it
>>> because I was overwhelmed by the grandiose intro for the item as well as
>>> by the list of over the top ingredients - so overwhelmed that it
>>> eventually became purposeless to continue. My mind was blinking on and
>>> off trying to wrap itself around why anyone would bother. If you're
>>> going to have a hamburger, then fucking have one and omit the la-di-da.
>
>> From the first sentence of the fourth paragraph of the revised recipe:
>
>> "Mix the chopped onion into the minced beef and season well."
>
>> HAH!! I was right!! It does specify beef in the revised recipe. Veal is
>> used in the restaurant version.
>
>
>> <in your FACE, Janet!! ;) >
>
>
> Janet
It was not what you pointed out. I was just talking about beef and veal,
which I missed in the first post. Your point is that we poor folk don't
unnerstan' that damned Britspeak. The only thing I don't understand is
why you're applying such vehemence to a non-happening.
The OP wondered about the grade of beef and would one use
garbage-quality Walmart meat? My response:
> > But I would expect that the writer thinks using the finest grade of
beef
> > would be self-explanatory...
At which point you accused me of not understanding English English. Your
argument:
> 1kg minced lean beef....written by Brit chef, this means, buy some
> lean beef and mince it.
Where did I go wrong?
> ( If he had written "1 kg of lean beef mince", he would mean, beef
> which was minced by the butcher or smkt before sale..which would contain
> an added proportion of fat)
I think we can all figure out that "minced" is "ground" and the
difference between grinding meat and ground meat. It is not a matter of
failure to understand "English English." I didn't tell anyone to go out
and buy ground beef. The issue was what is "lean." Lean is a subjective
thing for most people. What may be acceptably lean for one will be
unacceptably fatty for another. How lean does lean have to be to still
qualify?
> He's talking about, beef burgers, made by mincing some lean beef
> yourself at home, without any aditional fat.
And again, without any additional fat. What does that mean? What is
"additional fat" and where would it come from? How much or how little
additional fat would no longer be lean? What might its impact be on
English English?
I'm sorry, but your argument that this is a language barrier problem
between England and the United States has no basis.
Pennyaline
I wrote:
>> I'm sorry, but your argument that this is a language barrier problem
>> between England and the United States has no basis.
>
Dear, there's nothing to learn.
> In Britain, if you buy "lean" beef mince, it will always consist of,
> red meat; PLUS, at least an added extra 10% by weight of pure fat.
> It's a trade description regulation.
And it's got nothing to do with English English, and nothing to do with
at what point my head exploded.
> If we buy beef, most of the natural fat has been cut off before sale
> by weight (because meat is very expensive here) . So home- mincing
> "lean beef", beef with the fat cut off, results in very much leaner
> mince to make burgers with.
The leanness of beef is also predicated on how much marbling there is, a
fat content that can't be trimmed away. Of course, few consider those
cuts to be lean by the same standard used for ground beef (determined by
the percentage of fat added back during processing), but some marbled
meats are obviously less marbled than others and therefore more lean by
comparison.
I'm reminded frequently how very condescending the British can be.
Indeed, they can be.
I think it's time you took a vacation, Janet.
<you could come here for a while... ;) >
Corey Richardson
<mikexc...@freedomnames.co.uk> wrote:
>Following up to Corey Richardson
>
>> Notice there's no mention at all of what kind of minced beef to use?
>
>if you cook a burger rare, mince the meat just before cooking, presymably
>after doing something to "clean" the outside?
Yes. I've always thought that if you wanted to eat a safeish rare burger
you'd briefly sear a large cut of meat on the outside until it was
sterilised, cool and then mince the inside.
That would be quite safe wouldn't it?
Corey Richardson
wrote:
ASDA/Walmart sell cheap minced beef in the UK.
Corey Richardson
The UK has KFC, what's RFC?
Corey Richardson
But you wouldn't necessarily buy all the ingredients from ASDA/Walmart.
Corey Richardson
wrote:
>
>"Corey Richardson" <KB^86@EbP0V7K.s`R> wrote in message
>news:d5r7845uno3mgrd6u...@4ax.com...
>> On Sun, 20 Jul 2008 20:46:07 -0500, Sqwertz <swe...@cluemail.compost>
>> wrote:
>>
>>>Corey Richardson <KB^86@EbP0V7K.s`R> wrote:
>>>
>>>> Notice there's no mention at all of what kind of minced beef to use?
>>>
>>>The fact that this question even came into your mind shows that you
>>>don't have a clue how to cook or eat. Stick to fast food.
>>>
>>>-sw
>>
>> So, what make you think that some people won't try to recreate this crap
>> using cheap ASDA/Walmart mince?
>
>How would that be harmful to you, if they did? Would it offend your delicate
>sensibilities?
No, but there's probably a lot of pathogens in cheap ASDA/Walmart minced
beef that you wouldn't want to eat semi raw.
Corey Richardson
Edwin Pawlowski
"Corey Richardson" <KB^86@EbP0V7K.s`R> wrote in message
>
> The UK has KFC, what's RFC?
Where you are posting. rec.food.cooking
Pennyaline
You have absolutely no idea what you're doing, do you?
Mike.....
> Yes. I've always thought that if you wanted to eat a safeish rare burger
> you'd briefly sear a large cut of meat on the outside until it was
> sterilised, cool and then mince the inside.
>
> That would be quite safe wouldn't it?
yes
blake murphy
<janet.a...@zetnet.co.uk> wrote:
>
> If we buy beef, most of the natural fat has been cut off before sale
>by weight (because meat is very expensive here) . So home- mincing
>"lean beef", beef with the fat cut off, results in very much leaner
>mince to make burgers with.
>
>
this may be a mistake, actually. a good burger needs some fat to
avoid cooking up dry, up to twenty percent. (perhaps he added some, i
wasn't paying strict attention.) many americans who grind their own
use fattier cuts for this reason, or even add bacon or the like.
your pal,
blake
** Posted from http://www.teranews.com **
Dimitri
"blake murphy" <blakepm...@verizon.net> wrote in message
news:532c84hfsre8fdilv...@4ax.com...
There is a bottom line here.
Gordon Ramsay is a Brit.
I don't care how many Michelin stars he has he has no idea how to make a
good American Burger.
Burgers are first and foremost and American regional cuisine which was
invented here.
I can appreciate that imitation is the sincerest form of flattery but the
bottom like is his creation is an abomination and nothing less.
He should stick to Fish & Chips!
--
Old Scoundrel
(AKA Dimitri)
Kathleen
When I've bought extremely lean ground beef for burgers, either by
accident, because I wasn't reading labels, or on purpose, because it was
on sale at a really good price, I mix in a handful of finely shredded
cheese. Goes a long way toward avoiding the "shredded toilet paper
patty" flavor and texture of very low fat burgers.