Gordon Ramsay, the famed British chef and recipient of 15 Michelin stars, is tackling the most American of foods—hamburgers, hot dogs and fries. But he’s not just flipping patties and firing franks—he’s grilling gourmet-style.
At Gordon Ramsay BurGR, the beef patties are a blend of short rib, brisket and chuck, while the “Devil Dawgs” are bathed in a “hellfire sauce” for 15 minutes before being grilled. Both are fired up over apple and alder wood sealing in the dawgs flavor and giving the patties “a slight fruit and smoky flavor,” says executive chef Eric Mickle. Ramsay’s signature Hell’s Kitchen Burger brings the burn with its asadero cheese, fire-roasted jalapeños, oven-roasted tomatoes and smooth avocado to balance some of the heat. “This is our taste of the Southwest, incorporating a cheese that is traditionally used in making quesadillas,” Mickle says. “Combined with the jalapeños, it’s an exciting twist.”
Unique choices on the frank side of the menu include a Fire Roasted Chili Dawg and a Pork Belly Dawg; the latter zesty wiener features roasted pork belly, pickled edamame, carrots, cucumber and sriracha mayo. Even the sides at BurGR receive a an epicurean touch with hand-cut truffle parmesan fries and sweet-potato fries dusted with vanilla powdered sugar and paired with honey-jalapeño mayo.
“Great ingredients will elevate any dish,” explains Mickle. “We take special care to match our ingredients to create that ‘wow’ factor, keeping in mind that less is sometimes more.”