Gordon’s Burger Recipe on Kitchen Nightmare’s: Lela’s

A number of people have asked about the recipe that Gordon Ramsey showed on the episode of Kitchen Nightmares when he went to Lela’s and created “Lela’s Famous Burger”.

Gordon wasn’t using an exact recipe. Here are the ingredients:

Chopped Beef
Dijon Mustard
Worcestershire Sauce
Finely Chopped Red Onion
Three Egg Yolks

It looked to me as if he used about 3 or 4 pounds of meat, and just estimated the right amounts for everything else.

After mixing, the made them into patties, and grilled them. If anyone comes up with a more exact recipe for this, let me know and I’ll post it here.

43 thoughts on “Gordon’s Burger Recipe on Kitchen Nightmare’s: Lela’s”

  1. Any possibility of a recipe for the “Pomona Salad” as seen on Chef Gordon Ramsay’s
    Kitchen Nightmares? It was the episode from Lela’s Restaurant (since closed).
    Many thanks.

  2. I tried this recipe and estimated the amounts of ingredients. Turned out pretty good!

    1LB-1.25LBs Ground Beef
    1 Teaspoon Salt
    1 Teaspoon Pepper.
    1 1/2 Teaspoons Dijon Mustard.
    1 1/2 Tablespoons
    1 1/2 to 2 Tablespoons Worcestershire Sauce
    2 Egg Yolks
    3 Tablespoons Ketchup
    Enough Red Onion to equally distribute in the ground beef.

  3. I think he added the breadcrumbs too, but not too much. We are trying it tonight i’ll let you know how it turns out. We are doing it with ground turkey.

  4. I have been using this recipe (minus the breadcrumbs) since I first saw the episode. The burgers taste great but you have to be very gentle, especially on the grill, because there is so much liquid in them. Turn them less frequently. Try with 1/2 dark ground turkey and 1/2 lean ground sirloin. I will try the next time with breadcrumbs and post my results. Regardless of which method you use, this is a killer recipe that is big on taste!

  5. I replayed this episode to get the ingredients and there were no bread crumbs mentioned at all. I replayed it because I wondered if there should be some. If you don’t use frozen hamburger, there shouldn’t be so much liquid. Maybe reduce the eggs a bit if it is too liquid.

    Did anyone get the Pomona Salad?

  6. I made it, but felt the mixture was too pasty with the egg. Even cooked medium it didnt have the texture I like. I think the key ingredients are the onion, wostechire(sp), dijon. They tasted muy flavourful in my test mini burgers, but it didnt work out in the end. test this one out before serving at a party.

  7. The meat is never pasty or liquidy if done right. Make sure you only use egg yolks, not the whites! As a general rule of thumb, 1 egg for 1lb ground beef. a small amount of bread crumbs can be added, it helps keep the patty from falling apart on the grill.

  8. Ok, So all of you are debating the breadcrumbs and the egg yolks… Try this instead of either… Use the Egg-Whites instead. They firm up the meat on the grill so that the burger does not fall apart. In essence the breadcrumbs serve to do the same by absorbing the moisture, however, they are not a very good binding agent. The Egg-Whites serve as both. If you are finding that the burger is too watery, add more beef. Also, Try adding some fresh minced Garlic to the mix and a sprinkle of ginger. Let me just say, the end result is way worth it.

  9. I will be trying the recipe this afternoon, using 7lbs of meat. I thinking of trying the white yolk vs. the entire egg… it makes more sense, also, I will be replacing the red with the white onions.

  10. I saw the show and the next day we had invited friends over for burger, and I decided to give it a ry. The recipe needs low fat ground beef, then it wont turn so muschy and’ll stay together. It tasted great and was easy to barbeque on the grill.
    And one more thing, just use the yellow heart of the egg, not the white stuff, mayve thats where you go wrong too?
    This is a great tasting burger with lots of flavor and texture, if you can’t figure out to make it, its because you’re whimps.

    1. Its true, this recipe looks like a meatbal, i tried and it doesnt taste like a real burger and the texture is off (too dense). I prefer my burger with just beef (DONT MIX THE BEEF, let it loose) salt n pepper!

  11. Using the entire egg will help it firm up on the grill. The white is protein and will firm up. The yolk is fat that adds richness. Using less onions will reduce the amount of water that seeps into the meat. Also, try adding dry rub ingredients to the outside of the patty once formed; it will help create a dry crust on the outside that will keep moisture in, and add flavour. An example of a dry rub would be equal parts black pepper, salt, garlic powder, onion powder, cumin, paprika, cayenne, brown sugar. Mix it all up and sprinkle liberally on the patty.

  12. I am from Peru, and we always add eggs, red onions and bread crumps to our humberguers. Of course our hamburguers taste and look really different from the USA ones. When Chef Ramsay made his burguer on that show… I saw they cut parts of him making the burguer. I was reviewing some articles and I found this from his own words:

    Strip a Big Mac back of everything it’s filled up with and you’ve got two bland basics: fat and fodder. When you think of how exciting it is to make a hamburger from a chef’s point of view – with ground mince, ketchup, Tabasco and onions – and how easy that is, then why do you have to buy that crap?”

    TABASCO!!! like I thought… they didn’t show the whole thing. lets try adding that. About the bread crumbs… I dunno if he added or not

  13. This is one of the original recipe:
    1 lb ground sirloin
    1 onion, minced
    1 tablespoon ketchup
    1 tablespoon sun-dried tomato, cut thinly
    1/4 cup garlic, chopped
    1/2 teaspoon worcestershire sauce
    1/2 teaspoon Tabasco sauce
    1/2 teaspoon honey mustard

  14. Do I use bread crumbs? How about egg yoke and/or whites? My Goodness!!!! Can’t you guys make up your mind? lol

  15. Gordon Ramsay’s Burger recipe for “Lela’s Famous Burger”

    Click on the sixth blue dot rather than scrolling for episodes, Lela’s is the third episode on the timeline at:


    Skip ahead to 25 minutes. There will be one or two commercials.

    There are no breadcrumbs.
    Only egg yolks- you will see Lex separating the eggs.

  16. Hi guys,

    Does anyone have a link that works for people outside of the US??, i´m not allowed to whacth any of the streaming links!

    thanks for your time – the great Dane

  17. I made these burgers tonight and the recipe posted above worked a treat. I varied it slightly:

    1 pound Mince
    2 tbsp Worcestershire Sauce
    1 tbsp Ketchup
    1 tbsp Dijon
    1 tsp Salt
    1 tsp Pepper
    3 Egg Yolks
    1/2 Large Red Onion Diced

    I used Swiss Cheese and a gorgeous fluffy Brioche bun.

    Very lovely burger indeed.

  18. I apologize it’s not his official website but a really good fan site. The recipes are given nicely.

  19. hey does anyone know the recipe for gordon ramsey’s bbq sauce that he did on j willy’s bbq house.

  20. I made the excact recipe and it turned to ground beef on grill. gotta be a way for them to stay togheter. so what way is it , egg whites or bread crumbs? the taste was excellent but not a firm hamberger to put on a bun. does the egg whites or bread crumbs change the tatse???

  21. Thank you! this was on again last night and I couldn’t remember everything that he put it in. We’re making them shortly. woohoo!

  22. Hey all, just read through all the comments. This IS the recipe that Gordan used:

    1 lb ground sirloin
    1 onion, minced
    1 tablespoon ketchup
    1 tablespoon sun-dried tomato, cut thinly
    1/4 cup garlic, chopped
    1/2 teaspoon worcestershire sauce
    1/2 teaspoon Tabasco sauce
    1/2 teaspoon honey mustard

    When watching the show both my husband and I said it looked more like a recipe for meatloaf without the breadcrumbs (these w/ whole eggs bind the meat together for a baked meatloaf) but were willing to give it a try. 1st – Gordon DID NOT use breadcrumbs so neither did we. 2nd – you have to remember that he DID NOT bbq these burgers. 3rd – when mixing the mixture DO NOT over mix. I cannot express this enough!!! Over mixing makes it pasty. Just lightly mix in the ingredients but don’t squeeze. Pretend you are kneading bread if that will help. Also there are alot of wet ingredients that go into the meat so you just have to decrease the amount of liquids or increase the amount of meat. Try 1 egg yolk 1st. If it doesn’t feel mushy & wet after gently mixed, add the other. We didn’t want bbq meatloaf patties so we played around & they came out perfect. Oh and if you accidently add too much liquid & don’t have any more meat, adding a shredded cheese will do nicely, even grated parmesan. REMEMBER: NO EGG WHITES, NO BREADCRUMBS AND NO OVER-MIXING!!!

    So I bid you all a Bon’ Apetit from an american girl who loves burgers and Gordon Ramsay!!

  23. @Just Nikki – sorry but that is absolutely not even close to the recipe he used for Lela’s Famous Burgers on Kitchen Nightmares. I’m not sure what you watched. You can watch just the clip of the burger recipe right here http://www.youtube.com/watch?v=d5h2MNgjH-Q . And transcribed verbatim, Gordon says as he puts the ingredients in:

    “Chopped beef. Salt pepper. Dijon mustard. Worcestershire sauce. Ketchup. Finely chopped onions. 3 egg yolks to bind it together. Really important to mix all that through yeah?”

    There’s no sun-dried tomato. No cup garlic. No tobasco. And no honey mustard. Whatever you made, while probably tasty, was not the same thing.

  24. To everyone wondering how to keep the burgers from falling apart, as well as everyone claiming you’d be better off only using the egg yolk, and not the whites:

    The whites add the protein that helps build structure. These proteins coagulate in the heat and become stiff. Egg yolks add moisture and flavor.

    If you find yourself breaking the burgers too easily but do not want to fully sacrifice the flavor of the eggs, you may simply substitute half the required eggs with egg whites.

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