Chef James Reacts to Gordon Ramsay Perfect American Burger

hello everybody it's me your host Chef James mckennis and here we are for another reaction video this is going to be a nice short one we're doing a Gordon Ramsey makes an All-American Burger now I want to let you know this is not the first time I've seen a Ramsey family Burger there was about six or seven years ago five years ago I don't know it was a few numbers of years ago uh when I first started on YouTube and I wasn't sure what to do I did a couple cooking videos didn't exactly know where to go and while I was figuring it out I thought you know it' be cool um cuz my wife and I used to watch Master Chef all the time and it was a season of Master Chef Junior oh won't somebody please think of the children don't let the fact that those are kids fool you they cook a lot better than most adults I know so what I did that season was all their elimination challenges that's what I did every week I did like a follow along where whatever they did for elimination that's what I did that week and one of them was called the Tilly Burger named after Gordon's daughter Matilda I'll leave links for that down below it's a pretty darn good burger now the secret behind any great burger of course isn't the color making sure you've got a nice beautiful color on that burger py get that pan nice and warm in We Go Again season it salt and pepper okay so he's not showing you where the burger comes from did he make it probably could you do this with a store-bought Burger yes and that I think is why this is going to be a shorter video here it's only 3 minutes long cuz he's not actually making a Patty and you can go deep into that topic there are all kinds of videos on making the perfect burger um H Blumenthal has one um I think I've mentioned it before I'll link that one down below too it is AB absolutely interesting to watch Hon's mind as he he dives through testing different uh different cuts of meat to see what grinds better what gives better flavor uh even the different dyes on a grinder you have available it's pretty interesting you should give that a watch Gordon is just using what looks to be a standard you know 8 o p 8 O Patty cooking it in his hexclad pans that he probably gets paid a boatload four to do this in hey I hate to interrupt the video but if you're getting any value out of this could you please hit that subscribe button and leave a comment down below as that starts caramelizing a little touch of butter in there just adds more and more flavor start off medium high heat turn it down and use the remaining heat in that pan to continue cooking that burger beautifully you can see that the actual Pate start into caramelize you only flip Burgers once okay have the confidence use the pan let the pan do the work and get that beautiful color in there I'm just going to give that a little base there so you can see what's happening so he's definitely basing it giving it the treatment of something like a filet it's just because it's a burger doesn't mean he's going to take shortcuts I respect that up and over look at that color tou more butter and because I've got all that beautiful heat in the pan look and get my onions in there and beautifully caramelize these onions season the other side the Burgers season the onions again fresh crapper I like my onions raw I'll notice he's using red onions red onions are the best raw onion um if I were doing this um I think I would swap out to a white onion if you're going to cook it and now this whole thing is starting to come together turn over my onions beautiful the flavor and the smell is incredible we're literally cooking the Burger 2 minutes each side I like my Burgers just under medium before I put my cheese on I like to season the burger again cheese on season the cheese and again one more uh he's using American cheese at least I hope that that's American cheese that is the best burger for sorry cheese for a burger um and it's an American Burger in the title if he's just using sliced cheddar that's fine but that processed American cheese has that pull factor and the way that it melts Without Really melting on a burger it's kind of what sets it off for me I don't know if I'm necessarily down with the cheese getting its own salt I think that might be going a little overboard Gordon Maybe 60 years of of Life on this planet is starting to you know take a toll on your taste buds on to and then from there Touch of fresh pepper how do we melt that cheese properly first of all turn off the heat get your lid stick that on top and that will help melt that cheese beautifully set that to the side and now for the exciting part this is where we start to build this beautiful Burger my buns are being toasted okay so that's going to give me a little bit more crispiness on there as well first of all little smear of mayonnaise soft bu of lettuce just don't slice it just crack that open let that sit nicely again Lay It Up touch your salt Touch of pepper it goes a long way tomato on I'm going to get a little touch of mustard a beautiful Dijon mustard and just rub that on the top part of my bun and then from there and need some acid I got my P see now here's where he lost me he put the salt on the lettuce I like lettuce for its crispiness he didn't put any salt on the Tomato I love salt on a tomato We Ready lit off look at that cheese it's melted beautifully you can still hear that cook taking place inside the pan that's going to sit on top and then finally these onions look at them caramelize beautifully I just love the flavor I just like to hit that with a touch fresh pepper and then bang now come on that is a burger to die for um so just in case you aren't 100% sure hexclad technology any of that clad type nonstick it's safe for use with metal um it has to with metal utensils has to do with the way that the pans are made although apparently there is a little bit of Teflon in them but it's it's a very small amount so he doesn't eat it he doesn't bite into it um you don't know if that burger is actually cooked perfect or not so that's a bit of a let down Mr Ramsay I mean we've seen you you know the bed like your grilled cheese before so I don't know if that's why on these smaller sh type videos you're just not cutting into it I mean some people might cook their burger for if that was all done in real time some people might cook their burger for 2 minutes like you did and be quite pissed off that it's raw um some people might be find that it's raw and some kids could get a coli you never know that's always a risk you run when you eat undercooked ground beef if you are going to undercook your ground beef um you should always know where comes from there are ridiculously loose standards on slaughter houses and grinding meat um I know for a fact in I don't know if it's still legal or not everywhere but I used to go to this place uh in Windsor Ontario Canada that served Burgers as low as medium which is rare in Canada no pun intended but the exception that was carved out for places that grind their own meat in house and that's why steaks are different than Burgers because on a steak you have so you have the loin uh the whole strip loin and you cut off Stakes now everything inside the muscle is considered safe but we consider eoli to be on the outside of the muscle so when you cut it right if you cut the stakes off you are introducing with a knife you are introducing the coli from the top as you cut through but then you give it a sear you sear it so now everything on the inside of that cookedness is safe and that's why it's safe to eat you know rare meat beef at least with ground product you have all of that outside kind of going in there getting churned up but the coli really comes from the digestive track so we consider it less risky if you're grinding your own meat because you know that there's no uh organ organ meat uh when you talk about industrial slaughter houses on the other hand um I don't know how many of you have watched fast food nation but I believe while watching that I learned something like the industrial commercial Gade GL grinders at these big plants that do ground beef you can do something like a 100,000 cows before they have to be taken apart and cleaned which is just an an astounding number um so that sounds like that they never shuts off like it's just always got meat going through it I would imagine it would be in a in a chilled climate controlled environment so you wouldn't really be looking at spoilage that way but like the time Factor like I'm wondering how long it takes to run that many cows through anyways that's where I'll leave you you have yourself a good afternoon evening or night depending what time of the day you're watching this and we'll talk later until next week I've been Chef James