How To Make Burger | Gordon Ramsay | Full Recipe | Almost Anything

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How To Make Burger By Gordon Ramsay.
These mini burgers are absolutely stunning, all smoky from the bacon and paprika
and with the sweet and sour hit from the home-made barbecue sauce. People
often add too much to their burgers, thinking it will enrich the flavour, but let me
tell you, when it comes to burgers, less is more. Trust me.
4 rashers of rindless smoked back bacon, finely chopped
Olive oil, for frying
1 banana shallot, peeled and finely chopped
1 tsp smoked paprika
500g minced pork
FOR THE BARBECUE SAUCE
Olive oil, for frying
1 small onion, peeled and finely diced
2–3 garlic cloves, finely chopped
Sea salt and freshly ground black pepper
1 tbsp brown sugar
1 tsp smoked paprika
1 tbsp cider vinegar
2 tsp Worcestershire sauce
6 tbsp tomato ketchup
TO SERVE
Mini burger buns/bread rolls
Baby gem lettuce leaves, shredded
Slices of smoked Cheddar cheese, e.g. applewood smoked
Slices of tomato
1. First make the barbecue sauce. Heat the oil in a frying pan, add the onion and garlic
with some seasoning and the sugar, and fry for 5 minutes until softened. Add the paprika
and stir to combine. Cook for 10–15 minutes until the onion is caramelising, then add the
vinegar and let it cook out for a couple of minutes. Add the Worcestershire sauce and
tomato ketchup, mix well and continue to cook for about 8 minutes until the sauce has
reduced to a dropping consistency. Taste and adjust the seasoning as necessary. Remove
from the heat and set aside.
2. While the barbecue sauce is reducing, start preparing the burger mince. Fry the bacon
in an oiled pan for about 5 minutes until almost cooked through. Add the shallot and
continue to cook for 5 minutes until the shallot is tender and the bacon crisp. Sprinkle in
the smoked paprika and mix well. Continue to cook for 1–2 minutes, then remove from
the heat, draining off any excess fat on kitchen paper.
3. Season the minced pork and mix well with the cooked shallots and bacon. Shape into
balls the size of golf balls and flatten into patties.
4. Heat a large, heavy-based frying pan with a little oil. Season the patties and cook them
for 1–2 minutes on each side, basting with the juices until cooked through and coloured.
Turn off the heat and leave them to rest in the pan. Top each patty with a slice of cheese,
allowing it to melt slightly.
5. Assemble your sliders in mini buns, layered with the barbecue sauce, lettuce and slices
of tomato. Any remaining barbecue sauce will keep in the fridge very well. Serve
immediately.
Thank you for watching, Ultimate cookery course by Gordon Ramsay.
Almost Anything team.
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