Gordon Ramsay divides opinion as he shares recipe for monster burger with puff pastry bun


Gordon Ramsay divides opinion with monster ‘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 recipe for Onion Tatit burger
  • It features more than 20 ingredients, including apple three different cuts of beef 
  • Users poked fun at how big it was and said burgers were already messy enough 

Gordon Ramsay has divided opinion after sharing a recipe for his monster burger which has a puff pastry bun – with followers joking it would be the perfect way to ‘dislocate your jaw’. 

The Renfrewshire-born celebrity chef, 54, took to Instagram to share his latest creation, the onion tatin burger, which features more than 20 ingredients – including three different cuts of beef. 

Other adornments include sliced apple, camembert, and a bun made from puff pastry. 

Gordon Ramsay has divided opinion as he shared a recipe for his monster burger which has a puff pastry bun - as users joke it is the 'perfect way to dislocate your jaw'

Gordon Ramsay has divided opinion as he shared a recipe for his monster burger which has a puff pastry bun – as users joke it is the ‘perfect way to dislocate your jaw’

The celebrity chef, 54, took to Instagram to share his latest burger creation, which features more than 20 ingredients - and users were not convinced

The celebrity chef, 54, took to Instagram to share his latest burger creation, which features more than 20 ingredients – and users were not convinced

Users poked fun at the how big it was, with one joking that burgers are already messy enough without all those ingredients.  

To replicate the burger, which Gordon called a ‘bun to wow’, you’d need to add butter, sugar, molasses and apple cider into a pan.

In a clip showing how to make the burfer, Gordon let the ingredients simmer, and set about chopping his onion and a Pink Lady apple.

The Hell’s Kitchen host then poured apple cider caramel into a small skillet pan to begin preparing the unusual puff pastry buns.  

He begins stacking the fruit and veg rounds with the pastry on top, brushing with butter and sprinkling with sesame seeds

He begins stacking the fruit and veg rounds with the pastry on top, brushing with butter and sprinkling with sesame seeds

He began stacking the fruit and veg rounds with the pastry on top, brushing with butter and sprinkling with sesame seeds. 

Gordon put the ingredients in the oven to bake before moving on to the main ingredient – the patty. 

Mixing both short rib and sirloin steaks to create his signature ‘Burger Blend’, alongside ground chuck, he started mixing the three in a bowl.

Adding the burger to the pan to sear, the chef then added more apple butter to baste it until it's golden brown

Adding the burger to the pan to sear, the chef then added more apple butter to baste it until it’s golden brown

Despite calling it the 'perfect burger', users were less than impressed by the mammoth creation, as one described it as 'too big' and another called it 'busy'

Despite calling it the ‘perfect burger’, users were less than impressed by the mammoth creation, as one described it as ‘too big’ and another called it ‘busy’ 

Adding it to the pan to sear, he added more apple butter to baste it until it was golden brown.

He finished the dish by placing 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 wow…..this recipe is it! Head to my stories now for the full recipe Gx’. 

The burger includes 20 ingredients including a slice of Pink Lady apple which he bakes with a slice of onion under the puff pastry

The burger includes 20 ingredients including a slice of Pink Lady apple which he bakes with a slice of onion under the puff pastry 

Users poked fun at the how big it was, with one joking that the burger was a great way to 'dislocate your jaw' and another said it 'does not look good'

Users poked fun at the how big it was, with one joking that the burger was a great way to ‘dislocate your jaw’ and another said it ‘does not look good’

Despite calling it the ‘perfect burger’, users were less than impressed by the mammoth creation.

‘It’s too bloody big Gordon,’ wrote one, while another added: ‘That does not look good at all.’

Another criticised the chef for not following his own advice and making a huge burger, after scolding chefs on his TV show for doing the same.

The user wrote: ‘I’ve seen you laugh at restaurants because of extreme large burgers this is impossible to give a bite and now you make this monstrosity, pretty unfair.’ (sic)  

Ingredients and recipe 

 Onion Tatin Buns:

¼ cup (50g) granulated sugar

4 tablespoons (57g) unsalted butter, cubed

¼ cup (60ml) hard apple cider 

2 tablespoons Molasses

1 medium red onion 

1 small Pink Lady apple

 1 – 14 ounce (396g) box of puff pastry, thawed

All-purpose flour, for dusting

Melted butter, for brushing

Black and white sesame seeds, for buns

 GR’s Burger Blend:

4 ounces (112g) ground short rib

8 ounces (225g) ground chuck

4 ounces (112g) ground sirloin

1 teaspoon granulated garlic

1 tablespoon kosher salt

1 teaspoon ground black pepper

¼ cup (57g) apple butter

¼ cup (57g) softened salted butter

Lettuce, tomato, mustard and ketchup, for Serving

8 ounce (226g) Camembert cheese wheel, chilled

METHOD 

1. Preheat oven to 425˚F (218˚C)

2. Prepare caramel for onion tatin – in a small saucepan melt sugar over medium heat, swirling occasionally until sugar is dissolved into a light amber color. Add butter pieces and swirl to melt and incorporate. Turn off heat and carefully stream in apple cider, go slow as it will sputter a bit. Return to heat, stirring in molasses and bring to a simmer to incorporate. Set aside.

3. Carefully slice onion into ¾ inch (19 mm) thick slices, making sure to keep rounds intact, remove skin. Slice apple into ¼ inch (6mm) thick slices.

4. Place one sheet of thawed pastry dough on a floured surface and depending on sheet fold into quarters or thirds*. Dust a rolling pin with flour and roll out into a 12”x12” (30x30cm) rectangle. Cut out 4 – 5-inch (12cm) circles.

5. Preheat mini cast-iron skillets* over medium-high heat. Lightly coat with a touch of vegetable oil in the bottom of the pan, sear onion rounds until lightly charred. Season with salt, pepper, and drizzle 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 pastry round, pressing to adhere to onion/apple.

6. Brush pastry with melted butter and season with salt and sprinkle with sesame seeds. Place remaining pastry rounds on a baking sheet, brush with butter and season with sesame seeds. Bake until pastry is golden brown and puffed, about 12-15 minutes, or until golden and puffed. Let cast-iron buns cool slightly before carefully releasing onto a plate. If caramel hardens, simply reheat over flame on stove and release with an offset spatula or spoon.

7. For the burger – mix together ground short rib, ground chuck, ground sirloin, granulated garlic, salt, pepper, and 1 tablespoon apple butter. Form into 2 patties and set aside. In another bowl mix together remaining apple butter and softened butter until smooth. Slice cheese into ¼ inch (6 mm) wheels and prepare desired burger accoutrement.

8. Heat a heavy-duty skillet with vegetable oil and pan fry burgers in hot oil for 2-3 minutes for medium (5 minutes for well done). Flip burgers and spoon apple butter into pan, basting burgers with butter to coat, cooking for another 2-3 minutes. Top with camembert cheese slices and broil (or cover with a lid) until melted.

9. Serve atop onion tatin buns garnishing with desired burger fixings and a dollop of apple butter, if desired.



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