Gordon Ramsay shares opinion with monstrous ‘jaw-breaker’ burger made with three cuts of beef, camembert, sliced apple and a puff pastry bun
- The celebrity chef, 54, took to Instagram to share the recipe for Onion Tatit burger
- It contains more than 20 ingredients including apple three different cuts of beef
- Users joked about how big it was and said burgers were messy enough
Gordon Ramsay is of opinion divided after sharing a recipe for his monster burger with a puff pastry bun — with followers joking that it would be the perfect way to “dislocate your jaw.”
Renfrewshire-born celebrity chef, 54, took to Instagram to share his latest creation, the onion tatin burger, which contains over 20 ingredients, including three different cuts of beef.
Other decorations include sliced apple, camembert, and a bun made from puff pastry.
Gordon Ramsay is divided when he shared a recipe for his monster burger with puff pastry – as users joke, it’s the ‘perfect way to dislocate your jaw’
The celebrity chef, 54, took to Instagram to share his latest burger creation, which features over 20 ingredients — and users weren’t convinced
Users joked about how big it was, with one joke that burgers are messy enough without all those ingredients.
To recreate the burger Gordon called a “bun to wow,” put butter, sugar, molasses, and apple cider in a saucepan.
In a clip showing how to make the burfer, Gordon simmered the ingredients and started chopping his onion and a Pink Lady apple.
The host of Hell’s Kitchen then poured apple cider caramel into a small skillet to prepare the unusual puff pastry buns.
He begins to stack the rounds of fruits and vegetables with the dough on top, brush with butter and sprinkle with sesame seeds
He began piling the rounds of fruits and vegetables with the puff pastry on top, drizzling with butter and sprinkled with sesame seeds.
Gordon put the ingredients in the oven to bake before moving on to the main ingredient – the patty.
He mixed both short rib and sirloin steak to create his signature ‘Burger Blend’, in addition to ground chuck, he started mixing the three in a bowl.
By adding the burger to the pan to sear, the chef added more apple butter to baste it until golden brown
Despite calling it the “perfect burger,” users were less than impressed with the gargantuan creation, as one described it as “too big” and another called it “busy.”
He added it to the pan to sear and added more he apple butter to baste it until golden brown.
He finished the dish by spreading a round of Camembert cheese over the burger and covering his pan with a lid to let it melt before assembling his creation.
He wrote: ‘Looking for the perfect #burger recipe for the long weekend? Apple Butter Basted and a bun to enjoy…..this recipe is it! Go to my stories now for the full recipe Gx’.
The burger contains 20 ingredients including a slice of Pink Lady apple that he bakes with a slice of onion under the puff pastry
Users joked about how big it was, with one joking that the burger was a great way to “dislocate your jaw” and another saying it “doesn’t look right”
Despite calling it the “perfect burger”, users were not impressed by the gigantic creation.
“It’s too damn big Gordon,” one wrote, while another added, “That doesn’t look good at all.”
Another criticized the chef for not following his own advice and making a huge burger after berating chefs on his TV show for doing the same thing.
The user wrote: ‘I’ve seen you laugh in restaurants because of extremely large burgers, this is impossible to give a bite and now you’re making this monstrosity pretty unfair.’ (sic)
Ingredients and recipe
Onion Tatin Buns:
¼ cup (50 g) granulated sugar
4 tablespoons (57 g) unsalted butter, cubed
¼ cup (60 ml) hard apple cider
2 tablespoons molasses
1 medium red onion
1 small Pink Lady apple
1 – 14 ounce (396 g) box puff pastry, thawed
All-purpose flour, to pollinate
Melted butter, for brushing
Black and white sesame seeds, for sandwiches
GR’s Burger Blend:
4 ounces (112 g) ground short rib
8 ounces (225 g) ground chuck
4 ounces (112 g) ground sirloin steak
1 teaspoon granulated garlic
1 tablespoon kosher salt
1 teaspoon ground black pepper
¼ cup (57 g) apple butter
¼ cup (57 g) softened salted butter
Lettuce, tomato, mustard and ketchup, to serve
8 ounces (226 g) Camembert cheese wheel, refrigerated
1. Preheat the oven to 425˚F (218˚C)
2. Prepare caramel for onion tatin – melt the sugar in a small saucepan over medium heat, swirling occasionally until the sugar has dissolved to a light amber color. Add pieces of butter and swirl to melt and incorporate. Turn off the heat and carefully pour in apple cider, going slowly as it will sputter a bit. Return to the heat, stir in the molasses and bring to a boil to incorporate. Put aside.
3. Carefully cut the onion into 19 mm thick slices, making sure that the rounds remain intact and remove the skin. Cut the apple into 6 mm thick slices.
4. Place a sheet of thawed dough on a floured surface and fold it into quarters or thirds*, depending on the sheet. Dust a rolling pin with flour and roll out into a rectangle measuring 30 x 30 cm. Cut out 12 cm circles.
5. Preheat mini cast iron skillets* over medium heat. Lightly brush the bottom of the pan with a little vegetable oil, sear the onion rings until lightly charred. Season with salt, pepper and sprinkle with 3-4 tablespoons of cider caramel, enough to cover the bottom of the pan. Top each onion slice with 2 apple slices followed by 1 round of dough, press to adhere to the onion/apple.
6. Brush the dough with melted butter and season with salt and sprinkle with sesame seeds. Place the remaining circles of dough on a baking tray, brush with butter and season with sesame seeds. Bake until dough is golden brown and puffed, about 12-15 minutes, or until golden brown and puffed. Allow cast iron buns to cool slightly before gently releasing onto a plate. If the caramel sets, simply reheat over the heat on the stove and release with an offset spatula or spoon.
7. For the burger – mix together ground short rib, ground chuck, ground sirloin steak, garlic granules, salt, pepper and 1 tablespoon apple butter. Form into 2 burgers and set aside. In another bowl, mix the remaining apple butter and the softened butter until smooth. Cut cheese into ¼ inch (6 mm) wheels and prepare desired burger outfit.
8. Heat a heavy frying pan with vegetable oil and fry the burgers in hot oil for 2-3 minutes for medium (5 minutes for well done). Flip the burgers and spoon the apple butter into the pan, baste the burgers with butter to coat and cook for another 2-3 minutes. Top with camembert slices and roast (or cover with a lid) until melted.
9. Serve on top of onion tatin buns, garnish with desired burger fixings and a dollop of apple butter, if desired.