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

FAQs

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

Egg yolk acts as a binder and adds flavor

It makes the burger taste more luxurious.

So, when you have an egg on a burger, the yolk soaks into the bun, creating one of the best flavor combinations imaginable. 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.

One of the most important steps to making hamburger patties from scratch is binding the ingredients together. If they aren't bound well, the patties will start to fall apart as soon as you start cooking them. The most commonly used binding agent for hamburger patties is eggs.

Adding an egg to a burger mix serves multiple purposes. It helps bind the ingredients together, providing a cohesive texture to the patty. Additionally, the egg contributes moisture, making the burger juicier. The proteins in the egg also aid in firming up the patty during cooking.

According to Ramsay, the pub is known for its 777 burger, which is made with an American Wagyu patty, lobster meat, American goat cheese, pancetta, foie gras, arugula, and 100-year-old balsamic vinegar. After tasting it, D'Acampo and Ramsay both thought it was delicious.

Restaurants pick the best beef with the right fat content, around 20% to 30%, making their burgers juicier and more flavourful. Chefs use special cooking techniques like the perfect patty size, professional seasoning right before cooking, and flat top griddles for an even sear.

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.

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.

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.

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.

Is Worcestershire sauce good in hamburgers? ›

Seasoned Salt or regular salt and pepper, Worcestershire Sauce and garlic or onion powder are staple seasonings for burgers. Really any combo of seasoning works, it just depends on your taste. You can try OLD BAY Seasoning or Grill Mates Montreal Steak for a quick fix, as well as other bold seasoning blends.

No, eggs are not necessary for binding burger patties, though they are commonly used for binding them. However, you can use other binding agents such as breadcrumbs, cracker crumbs, potato starch, flour, and porridge oats to bind burger patties according to your preferences.

Otto Kuase. 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.

Egg yolks are often used alone or along with egg whites to create smooth, creamy curds, rich sauces like hollandaise, frozen desserts like ice cream, and custards such as flan. Unlike egg whites, egg yolks can impart both flavor and color.

What can you use to bind burgers instead of egg? In theory, you could use bread crumbs—I recommend using coarse, crustless fresh white bread crumbs—or even grated Parmesan cheese. The best way of getting your burgers to hold together is by using a medium grind 80% beef 20% fat ground chuck and a burger press.

As my burgers cooked, I prepped Ramsay's special sauce.

I mixed four tablespoons of mayonnaise with two teaspoons of sriracha in a small bowl, along with some salt and pepper.

Adding hard working muscles that contain a lot of myoglobin will lower the cost of your end product while enhancing that flavor. A good basic mixture would be to use 50% chuck (the cheap and lean), 25% rib plate (the fatty parts) and 25% brisket (the fatty and beef flavor).