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Lela’s Famous Burgers | Gordon Ramsay's Recipes

Gordon Ramsay's Recipes

Lela’s Famous Burgers


This is the recipe Gordon Ramsay used on Kitchen Nightmares when he went to Lela’s and created Lela’s Famous Burger. I’ve prepared this recipe three times and been delighted each time! These hamburgers taste best when prepared on the grill, but can be a little difficult because they tend to crumble. I suggest squeezing as much liquid out of the hamburger patties as possible before putting them on the BBQ. Don’t forget to add some color to the burgers while cooking them.

For best results you should get your hamburger meat from a local butcher and avoid prepackaged patties at all costs! Prepackaged hamburger patties are uneven in flavor and taste. Use a meat which has about 15% fat for a nice balance between flavor, health, and price.

Good luck and let me know how it works out for you!

Lela’s Famous Burgers:

  • 1LB-1.25LBs Ground Beef
  • Salt (to taste)
  • Pepper (to taste)
  • 1 1/2 Teaspoons Dijon Mustard.
  • Worcestershire Sauce (several splashes)
  • 2 Egg Yolks
  • 3 Tablespoons Ketchup
  • Enough Red Onion to equally distribute in the ground beef. (I’ve had the best results putting the onion in a food processor)

Cooking the Hamburgers:

Medium heat works best for cooking hamburgers as it allows for nice grill marks and color, but provides enough time to cook the inside without drying it out. Prepare your grill (or your pan) by allowing it to reach medium heat. Place your hamburger patties on the grill (or in the pan) and resist the urge to press them with a spatula or move them around too much; either of these practices will dry out the burgers and can also cause Lela’s Famous Hamburgers to crumble.

Flip your patties after 3 minutes of steady cooking and allow them to cook for 3 more minutes. You may need to flip once or twice more depending on the heat of your grill (or stove). USDA says that the inside of your hamburgers should be 160 degrees before eating. Some of you might like your hamburgers medium, or medium rare. Under cook hamburger patties at your own risk.

Now top those bad boys with some of the freshest tomatoes and lettuce you can get your hands on! You can now enjoy the tastiest hamburgers I’ve ever eaten!



  1. Chris

    Thank you for this awesome recipe! These were the best burgers my family has ever eaten! I can’t wait for the next barbeque!

  2. Thomas

    I tried this recipe and it turned out great! Make sure you press the juice out of the burgers like the article says because they will crumble. Wonderful tasty burgers!

  3. David

    “1 1/2 Teaspoons Dijon Mustard.
    1 1/2 Tablespoons ????????
    1 1/2 to 2 Tablespoons Worcestershire Sauce”

    Have I missed something?

  4. Foodie

    Whoops! Thanks for catching that. For some reason I had a 1 1/2 tbls line that I didn’t need. It’s fixed now.

  5. Do

    Isn’t it necessary to add some breadcrumbs to make it less wet and sticky?

  6. Foodie

    Although adding breadcrumbs would probably help to hold the patties together, it would also change the consistency a bit. I prefer the meat to maintain a traditional hamburger consistency. The wonderful thing about cooking is that you can alter the recipes to fit your preference! If you end up adding some, come back to comment and let us know how it turns out. Thanks for the comment.

  7. Foodie

    Serving size will depend on the size of the patties you make with the mixture. If you use a pound of meat and make 1/4 patties, this recipe will serve 4 people with 1 hamburger each. I usually eat two because they’re so tasty! My Fiance and Son only eat one, so this recipe serves 3 people in my household. If you would like to serve more people you can always double the recipe. Thanks for taking the time to post your question. :)

  8. Amber

    Does this recipe change if you’re using ground turkey instead of ground beef? I found that the mixture was like pouring pancake batter into the pan. Perhaps only 1 egg?

  9. Foodie

    Hey, thanks for commenting! I’m sorry to hear about your pancake incident! :)

    I notice you ask about using only 1 egg… it should only be egg yolk, not the whole egg. If you’re using two whole eggs you’ll end up with the sloppy mixture you’ve described. I hope this helps.

    Let me know if you need me to post an article on how to separate the yolk from the egg whites.

  10. valereee

    I have to say I think these are overseasoned. There’s so much flavoring added that you can barely taste the burger. And a whole teaspoon of pepper into a pound of ground beef? I went ahead and used that much as I like to try recipes as written the first time, and the burger just had an overall peppery taste to it as well as having little taste of beef. I also think sauteeing the onions before including them would give a better overall flavor — I diced very fine instead of using the food processor, though, so maybe I didn’t get them small enough. I didn’t have any problems with the wetness, but for those who did, I think HALVING the amounts called for in the recipe would probably take care of that problem, too. And the burgers would taste more like burgers.

  11. Foodie

    Good input Valereee. I don’t think I’ve ever really used a “whole teaspoon” of pepper. I use a pepper mill and just generously grind pepper into the mixture until it looks like enough. I’ll adjust the recipe to reduce the amount of pepper. Please keep in mind that I had to estimate this whole recipe from watching Gordon Ramsay quickly prepare it on Kitchen Nightmares and adjust the measurements for personal cooking. On the show Gordon prepares enough for a whole restaurant.

    I think it’s very important to use a food processor or blender on the onions so you can get them to the right consistency for mixing.

    Sorry this didn’t work out for you. I’ve always been delighted with my results. Try reducing the amount of pepper and let us know how it turns out for you.

  12. DD

    Thanks for posting this.

    This past weekend I made these for about 20 people. Compliments galore! I didn’t get any until the very end (mine were cold), so I’ll have to make them just for my family another time.

    FYI: They were sloppy to make, but I had very little crumbling on the grill.

  13. Brandon

    I went ahead and followed all your instructions perfectly and I also had a couple people over who ate I got allot of comments that the patties had no taste please let me know if this is common.

  14. Foodie

    Not common at all! I’ve received comments stating that they’re over seasoned. What did you think of the patties? Perhaps your friends have flat, over-stimulated palettes. If someone is used to eating junk food then it’s harder to taste the nuances in food.

  15. jag

    I made them yesterday and i have to say that they were best hamburgers ever :)

  16. Ramsay Fan in Texas

    I have to agree with Valerie’s comments. I tried this recipe tonight after finding it online and heard the very similar comments. We’re all big Ramsay fans and naturally wanted them to be as great as we thought they would be. I probably only used 1 T. of minced red onion and had no problem with them falling apart. The meat was wonderfully aromatic and very juicy. This recipe may make a nice meatloaf or meat balls with some bread crumbs added, but the patties don’t taste “beefy” in the end over all the other flavors or have the texture of an American grilled burger.

  17. pooping plates

    you’re counting salt granules? worried about them falling apart? eggs. salt to taste. you don’t have to be a good cook to be a big fan. why not eat steak if your looking for “beefy” taste. why attempt to cook something that’s seasoned and different if your looking for an American burger?

  18. Ramsay Fan in Texas

    Beef burgers should taste like beef; NOT debatable mystery meat.

  19. Deborah

    These hamburgers are awesome – wouldn’t make them any other way!

  20. Charles

    I wonder if onion soup mix might be a good substitute for the onion. It might help absorb the excess moisture. I would leave out the salt if I tried this. Just a thought…

  21. Jen

    My husband and I loved this receipe! Ever since that show aired, we wanted to try those burgers! turned out great on the grill and they were moist and juicy inside! Thanks for sharing:)

  22. laurab33

    I made these yesterday for my family and they were very very good, flavors went together perfectly. I’ll definately be making more.

  23. Chris

    I am making them tonight…. just a question…. how do you squeeze the moisture out???? may be a dumb question…

  24. Foodie

    Usually you don’t want to squeeze the moisture out of burgers, but I find it helps a little with these since there are so many wet ingredients. Do it when you’re making the patties, not when you’re cooking them. Always resist the urge to press on hamburger patties while they’re cooking.

  25. Chris

    i made them last night and they turned out awesome… i added some freshly crushed coriander seeds and a slice of toast crumbs…. they were nice and moist inside and very tasty!!!

  26. cyp01

    this mixture is simply awful
    to recreate a simple burger in this way

    minced beef – salt – pepper – parsley – a winner every time no need for egg breadcrumbs or any other foreign ingredients.

    certainly not tomato ketchup!!!!!!!

  27. Rob

    I tried this recipe and It is great!! It is the best burger that you would have in your entire life! Try it before you die…

  28. Foodie

    Perhaps you should try it before criticizing it. Why not add ketchup? We put ketchup on the burger when it’s done. Meatloaf has ketchup in it. Ketchup develops a very nice flavor when cooked in meat. Don’t be afraid to step out of your comfort zone. We’re often making great progress when we’re outside of our comfort zone.

  29. Chris

    isn’t it nice that we all have different tastes and likings….? no need to criticize everything else except your own… i thought they were great, and so did all our guests… maybe we all have terrible tastes…. either way… they were great!!! thanks for the awsome recipe!!!

  30. Rufeezo

    I happen to like negative comments, it shows us how upset you are over something so petty and how bitter you are. LOL. I just saw the episode and I really want to give this a try. I’m gonna step out of my comfort zone, so to speak, and add the ketchup, eventhough I’ve hated ketchup my whole life.

    and to Cyp01′s recipe. Minced Beef-salt-pepper-parsely is definitely an all American burger. I had to laugh, because thats pretty much how my burgers are made.

  31. Henrik

    is Worcestershire Sauce 100% required i live in iceland so i have no idea where to optain this i have checked serval stores i have no idea if this is even sold here is there anything else i could use instead that would make it simlar to the recepie up there everything else is easy to optain

  32. Daniel

    Hey, what do you mean about “add some color to the burgers while cooking them”? Tks

  33. New Guy

    So I’m kind of new to cooking but being young and inspired by what Chef Ramsay does and I was wondering how the eggs and the onions come into play. Do you mix everything together and then form the patties or what? please let me know, it looks very good written down and I’m hoping its as good as some people are saying.

  34. Foodie

    I wouldn’t leave it out. At a bare minimum, use some garlic and soy sauce. Look below for a list of ingredients to substitute for Worcestershire Sauce, use garlic if you don’t have tamarind paste:

    Ingredient Substitutions
    Combine: 1 tsp tamarind paste, 1 tsp soy sauce, 1 tsp cider or white vinegar, dash hot pepper sauce, scant pinch cloves. Or substitute steak sauce.

  35. Foodie

    It means you should make sure they gain some color by browning them heavily. Somewhere in between burnt and brown is the “color zone”. “Color” changes the taste and consistency of food.

  36. Foodie

    Yes, mix all ingredients together and then form the patties. Press the patties firmly before cooking to avoid crumbling. Make sure you’re only using the egg yolks and not the entire egg.

    Resist the urge to press the patties while cooking. Many of us associate cooking hamburgers with pressing firmly on the patties with a spatula or turner. Pressing during cooking squeezes out the juices and dries out the patties. You can lightly press on them once or twice at the end to check if they are cooked all the way through, but that should be the limit.

  37. chris

    these burgers are now becoming a sunday afternoon regular… sofar everybody has loved them… tx alot!
    south africa

  38. ljp_kdp

    try adding a pinch of sugar to this recipe and you will get a pretty sweet sweet LeLa’s Burger!!!!! Tell me what you think if you had tried this. My Kids just Love it!!!!!!!!!

  39. Bec

    i am doing a free- choice prac in food tech do you thing this is a good dish to make?

  40. Fred

    Let’s not be too po-faced – recipes are works-in-progress, meant to be experimented with. I’m not a ketchup fan either – but it works in Gordon’s recipe.
    Egg yolks add richness, egg whites firm up the burger (though they are of course sloppy before cooking). Commercial mayonnaise is an interesting alternative.
    Advice on processing onions first is good – chopping risks hard onion bits or over-large onion bits. Onion soup from a packet is a good idea and resolves sloppiness issues for those who have them.
    It’s useful after mixing everything to let burgers firm up in the fridge for 30 minutes plus.
    If you can’t get Worcestershire sauce, try HP or other English style brown sauce or soy sauce plus a dash of e.g. red wine vinegar or red wine or a small amount of tamarind for sharpness.
    A dash of tabasco wouldn’t go amiss either. I repeat – Experiment! Gordon doesn’t write his recipes on tablets of stone.

  41. Karl

    So we makes this burger tonight along with the broccoli soup and it was pretty good. Again, the equipment we were using takes a little while to get used to, as the first side was burned until I reduced the heat on the range. We bought the fancy square rolls and I attempted to lightly toast them in the oven but they did not burn. I suppose they didn’t come out bad for my first attempt at cooking in… uh, 3 years, but http://www.gordonramsayswearsatyou.com came in a few times. Kim said they were good! She also lied to me so I would try her burger, and now I get to cook her another one. Her burger was better than mine (I like mine mid-rare, but mine had a tartar layer in the middle – too much heat.

  42. Mark Z

    I was a little unclear about the amount of onion, and how fine to process it

  43. Foodie

    Just use enough onion to evenly distribute throughout the beef. 1/2 to 1 onion is good for 1 pound of hamburger meat. Put it in the food processor and mince it if you have one. You can also just chop it very finely with a knife if you don’t have a food processor.

  44. tania

    fabuleux extra je suis fan et mon mari lui est en adoration,ont rĂªverais de manger un jour votre cuisine, nous suivont vos emmission et je vous dit “respect!!” en tant que fille de restaurateur.
    a bientot tania

  45. keri

    Just a thought ..the hamburger or mince as they call it in england is very very dry ..So it is understandable that all the added ingredients are nessesary for a juicy british burger ..but our(U.S.) hamburger has a lot of fat in it which makes them juicy already ,so I can understand why people are having problems with this recipe..

  46. shad

    i dont know if it was my cooking or your recipe lol, but f**k they were the best burgers i ever had especially with the chunky french fries. thanks chef

  47. liz

    best burgers ever, they were juicy and delicious, i recommend this recipie to everyone

So, what do you think ?