Why Gordon Ramsay Adds An Egg Yolk To Burger Patty Meat - Tasting Table (2024)

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Why Gordon Ramsay Adds An Egg Yolk To Burger Patty Meat - Tasting Table? ›

Egg yolk acts as a binder and adds flavor

And what's better than the subtle savoriness of egg yolk? That, combined with the yolk's creaminess, elevates the whole flavor profile of the burger. It also adds an extra textural component, making it even more indulgent and rich.

Generally you'd use the whole egg. The egg white provides most of the structural integrity, but the yolk does a little too. Also, the yolk helps with what might otherwise be a rubbery texture. Letting the patties sit in the refrigerator for half an hour or so will also help them stay together.

Although I prefer my burgers without it, for a richer, more cohesive patty, add one egg yolk per pound of meat.

What burger binding agent should I use? The most common burger binding agent is egg. This makes your ground beef stick together and is the most readily available ingredient. You can also use potato starch as a burger binding agent depending on your allergies or general availability.

Egg yolk acts as a binder and adds flavor

After forming it into a patty, he explains that the egg actually helps bind the meat together, and adds an incredibly rich flavor to the burger patty. As a good rule of thumb, it's best to add one yolk per pound of ground beef.

According to White Castle, Otto Kuase was the inventor of the hamburger. In 1891, he created a beef patty cooked in butter and topped with a fried egg. German sailors later omitted the fried egg.

Commonly referred to as a "fried egg burger" or "egg-topped burger," this variation of a burger typically includes ingredients such as a beef patty, cheese, lettuce, tomato, onion, condiments, and, importantly, a fried or poached egg.

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.

One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry. Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.

Is Worcestershire sauce good in hamburgers? ›

Worcestershire sauce burgers are not only delicious but are great when you want a simple recipe that comes together quickly. This versatile condiment has a combination of sweet and savory ingredients, like vinegar, anchovies and molasses, which makes it a perfect addition to burger recipes.

Chill or freeze your burgers

"This will help them keep their shape when they're cooking and stop them falling apart." You can also freeze them before cooking. Lay them on a tray in the freezer and, once they're frozen, pop them into freezer bags to save space. To defrost them, lay them back on the tray.

The most likely cause is that your meat is too lean. Fat is required to help hamburger hold together.

Gordon Ramsay - Hell's Kitchen Burger - asadero cheese, roasted jalapeño, avocado & oven roasted tomato @phvegas #BurGR | Facebook.

The "Hell's Kitchen" chef's experiences with In-N-Out resonated so much that he credits the chain's caramelized mustard coating as inspiration for one of his own burger offerings.

Use Ground Chuck Beef (80/20) – grind your own or buy it ground, but 20% fat is ideal and keep it refrigerated until you're ready to use it. Don't overwork your meat – this will make it tough and dense. Shape the patties 1” wider than the bun since they shrink on the grill.