Gordon Ramsay's Spicy Cheeseburger Recipe from South Africa
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Date: 2020-08-30
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Comments and reviews: 8
Wolfie
Pro tip for future reference. Braaiing burgers or halloumi over flames seems ill-advised. You'll burn the outside of whatever you're braaiing, as Gordon has done in this video. Ideally you want to wait until you have red coals (if using charcoal, they will look white in direct sunlight, because of a thin covering of ash) before you braai anything that has to cook through, like burgers, wors (mince sausage, snoek, or chicken.
In fact the only time I can think of that you'll use a fire with flames directly (before it turns to coals) is if you're making steaks and nothing else. Steaks need flames to get a nice char on the outside while still being rare or medium. But if you're also making something like wors as well as steak, then if you put the steaks on at the start, they will be stone cold before the wors is done.
Instead, you wait with the steaks until the very end and then put the grill as low as you can over the coals. First tan the steaks a bit on either side, then turn the steaks on their fatty side (holding them in place with tongs if necessary) so that the fat catches fire. The fat will melt and fall on the coals, and that gives you flames to char the steak with.
But no, madman Gordon over here sommer chucks burgers on flames like it's nothing. A fire with standing flames is way too hot for that. There's no way you'll avoid either burning them on the outside, leaving them raw on the inside, or both.
Then again, he likes to leave them pink in the middle like an American, which is kind of disgusting. An intact steak you can leave raw to pink in the middle because any contamination can only be on the outside. But mince has been mixed through, and so if there's contamination it will be all through the burger. You have to cook that stuff properly if you don't want to get the shits. Don't be disgusting, don't eat raw burgers. Might as well eat raw pork. No man.
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Pro tip for future reference. Braaiing burgers or halloumi over flames seems ill-advised. You'll burn the outside of whatever you're braaiing, as Gordon has done in this video. Ideally you want to wait until you have red coals (if using charcoal, they will look white in direct sunlight, because of a thin covering of ash) before you braai anything that has to cook through, like burgers, wors (mince sausage, snoek, or chicken.
In fact the only time I can think of that you'll use a fire with flames directly (before it turns to coals) is if you're making steaks and nothing else. Steaks need flames to get a nice char on the outside while still being rare or medium. But if you're also making something like wors as well as steak, then if you put the steaks on at the start, they will be stone cold before the wors is done.
Instead, you wait with the steaks until the very end and then put the grill as low as you can over the coals. First tan the steaks a bit on either side, then turn the steaks on their fatty side (holding them in place with tongs if necessary) so that the fat catches fire. The fat will melt and fall on the coals, and that gives you flames to char the steak with.
But no, madman Gordon over here sommer chucks burgers on flames like it's nothing. A fire with standing flames is way too hot for that. There's no way you'll avoid either burning them on the outside, leaving them raw on the inside, or both.
Then again, he likes to leave them pink in the middle like an American, which is kind of disgusting. An intact steak you can leave raw to pink in the middle because any contamination can only be on the outside. But mince has been mixed through, and so if there's contamination it will be all through the burger. You have to cook that stuff properly if you don't want to get the shits. Don't be disgusting, don't eat raw burgers. Might as well eat raw pork. No man.
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Arnav
Is it just me or does one of the bun pieces looked burnt. So does the underside of the halloumi. He doesn't turn it over of course but from the side view it looked like the halloumi was burnt on the underside.
That type of grill is used in a lot of places around the world. So I don't exactly understand why he was acting like its a South African specialty.
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Is it just me or does one of the bun pieces looked burnt. So does the underside of the halloumi. He doesn't turn it over of course but from the side view it looked like the halloumi was burnt on the underside.
That type of grill is used in a lot of places around the world. So I don't exactly understand why he was acting like its a South African specialty.
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frisco
Let you know in the comments what I thought? Are you sure? Ok so.
You looked like a drunk dad at a bbq trying to convince people you re not going to give them food poisoning and presentation wise. well what can I say? Them 99p rustlers burgers look better than that shit, I wouldn t feed it to my dog.
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Let you know in the comments what I thought? Are you sure? Ok so.
You looked like a drunk dad at a bbq trying to convince people you re not going to give them food poisoning and presentation wise. well what can I say? Them 99p rustlers burgers look better than that shit, I wouldn t feed it to my dog.
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David
Really nice looking burger, would like to know the full receipe for the onion/ chili and garlice condiment (pele-pele sorry If I butchered the spelling. It sounds like something that would be good with a skirt or flank steak kind of like a chimichurri.
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Really nice looking burger, would like to know the full receipe for the onion/ chili and garlice condiment (pele-pele sorry If I butchered the spelling. It sounds like something that would be good with a skirt or flank steak kind of like a chimichurri.
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Ethan
Gotta love tables popping out of the ground wherever gordon goes, africa, the middle of artic. i swear this man can yell at the ground, and the ground be like, yes chef, sorry chef, heres your table.
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Gotta love tables popping out of the ground wherever gordon goes, africa, the middle of artic. i swear this man can yell at the ground, and the ground be like, yes chef, sorry chef, heres your table.
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DR.
The is no secret so close as that between a rider and his horse
Robert Smith Surtees
Walking Distance to the Riverwalk
AloysiaAndAvery InITTogether
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The is no secret so close as that between a rider and his horse
Robert Smith Surtees
Walking Distance to the Riverwalk
AloysiaAndAvery InITTogether
reply
was
This man going around the world just to cook and have some fun, that's what you deserve when you are mfing successful from your passion
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This man going around the world just to cook and have some fun, that's what you deserve when you are mfing successful from your passion
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STREET
Nice video sharing big love big food always i like it healthy and delicious always big like big sport
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Nice video sharing big love big food always i like it healthy and delicious always big like big sport
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