Alice Rose A BBQ burger is built on the contrast between smoky, sticky sweetness and the sharpness of mature cheddar, with crisp onion rings and bacon adding crunch and salt.
It’s a heavier, more indulgent burger than a plain one, and it works best when each element is given proper attention rather than just piled on.
The BBQ sauce is brushed onto the patty in the final minutes of cooking, rather than the start, so it caramelises into a glossy glaze without burning.
Why Brushing the BBQ Sauce on Near the End Stops It Burning
Most BBQ sauces contain a high proportion of sugar, whether from ketchup, molasses or brown sugar, and sugar burns very quickly under high heat.
Brushing it onto the patty at the start of cooking means the sauce blackens and turns bitter long before the meat is cooked through, leaving you with a charred exterior and an acrid flavour.
Waiting until the final two to three minutes, and then brushing it on in a thin layer, lets it warm, bubble and caramelise into a sticky glaze without having time to burn.
A second coat just before serving adds extra gloss and a fresher barbecue flavour that comes through more clearly than a sauce that’s been cooked for ten minutes.
Ingredients for Gordon Ramsay BBQ Burger
For the Patties
- 700g beef mince, 20% fat
- Salt and freshly ground black pepper
- 1 tbsp vegetable oil
- 4 tbsp BBQ sauce, divided
For the Onion Rings
- 1 large onion, sliced into 1cm rings
- 60g plain flour
- 1/2 tsp smoked paprika
- 1 egg, beaten
- 60g panko breadcrumbs
- Vegetable oil, for frying
To Build
- 8 rashers smoked streaky bacon
- 4 slices mature cheddar
- 4 brioche buns, split
- 25g unsalted butter, softened
- 4 lettuce leaves
How to Make Gordon Ramsay BBQ Burger — Step by Step
Step 1 — Cook the Bacon
Preheat the oven to 200°C / 180°C fan / Gas 6. Lay the bacon on a baking tray and bake for 12–15 minutes, until crisp. Set aside.
Step 2 — Make the Onion Rings
Separate the onion slices into rings. Mix the flour with the smoked paprika. Dip each ring first in the flour, then beaten egg, then panko breadcrumbs. Heat about 3cm of oil to 180°C and fry the rings in batches for 2–3 minutes, until golden. Drain on kitchen paper.
Step 3 — Shape the Patties
Divide the mince into 4 portions and shape into loose patties, slightly wider than the buns.
Step 4 — Season and Sear
Season both sides just before cooking. Heat the oil in a heavy pan over high heat. Cook the patties for 3 minutes without moving, until a crust forms, then flip.
Step 5 — Glaze
After flipping, brush the tops of the patties with BBQ sauce. Cook for a further 2 minutes.
Step 6 — Add the Cheese
Top each patty with a slice of cheddar and another light brush of BBQ sauce. Cook for 1 minute, until the cheese melts.
Step 7 — Toast the Buns
Butter and toast the cut sides of the buns in a dry pan for 1–2 minutes.
Step 8 — Build
Spread a little BBQ sauce on the bun base. Layer lettuce, the cheesy patty, bacon and onion rings. Close with the top bun.
My Top Tips for the Best Gordon Ramsay BBQ Burger
Brush the BBQ sauce on in the last few minutes, as the sugar in it burns quickly and turns bitter if it’s cooked for too long.
Use a thin layer of sauce rather than a thick one, so it caramelises into a glaze instead of sitting on the patty as a wet layer.
Bake the bacon in the oven for hands-free, evenly crisp results that free up the pan for the patties.
Fry the onion rings in small batches to keep the oil temperature steady and the coating crisp.
Choose a strong, mature cheddar, as its sharpness cuts through the sweetness of the sauce better than a mild cheese.
Serving Suggestions
Serve with thick-cut chips or coleslaw on the side, and a cold beer or a root beer. Extra BBQ sauce on the side for dipping is always welcome.
How to Store Gordon Ramsay BBQ Burger
In the fridge: Store cooked patties, bacon and onion rings separately, covered, in the fridge for up to 2 days. Reheat the onion rings in a hot oven to crisp them up again.
In the freezer: Raw patties freeze well for up to 3 months, separated with baking paper. The onion rings don’t freeze well once cooked.
Gordon Ramsay BBQ Burger Recipe
Ingredients
Method
- Bake bacon at 200°C / 180°C fan / Gas 6 for 12–15 minutes.
- Coat onion rings in seasoned flour, egg and panko, fry at 180°C 2–3 minutes.
- Shape beef into 4 patties.
- Season, sear 3 minutes, flip.
- Brush with BBQ sauce, cook 2 minutes.
- Add cheddar and more sauce, cook 1 minute.
- Toast buttered buns.
- Build with sauce, lettuce, patty, bacon and onion rings.
Notes
Frequently Asked Questions About Gordon Ramsay BBQ Burger
Can I make my own BBQ sauce for this burger?
Yes — the BBQ sauce recipe on this site works well here, though a good-quality bought sauce is a convenient alternative.
Can I bake the onion rings instead of frying?
Yes — spray the coated rings with oil and bake at 220°C / 200°C fan / Gas 7 for 15–18 minutes, turning halfway, though they won’t be quite as crisp as fried.
Why is my BBQ sauce burning on the patty?
This usually means it was added too early or the pan was too hot. Brush it on in the final few minutes of cooking, in a thin layer.
Can I cook these burgers on a barbecue?
Yes — cook over direct heat, and brush on the sauce in the final few minutes, over a slightly cooler part of the grill, to prevent it burning.
