Smoked Paprika Burgers, the Gordon Ramsay Way!
Our adaptation of the recipe featuring La Chinata smoked paprika in the burger patties.
by Yves Farges (QFG)
Smoked Paprika Burgers, the Gordon Ramsay Way!
Prep time
Prep Time
0 mins
Cook time
Cook Time
0 mins
Total time
Total Time
0 mins
  • Course: Main
  • Cuisine: American
  • Servings: 5 People
  • Calories: 0


Smoked Paprika Burgers
Baked Potato Wedges
Beet Relish


Smoked Paprika Burgers
  1. Place all ingredients in a large mixing bowl and use your hands to evenly distribute the seasonings. Form into 4 to 6 patties.
  2. Heat a tablespoon of olive oil in a large nonstick skillet set over medium heat.
  3. Place the patties in the pan and cook, turning frequently until they are cooked to your desired done-ness.
  4. Serve on toasted buns with the beet relish and your choice of other toppings.
Baked Potato Wedges
  1. Preheat oven to 450F.
  2. Parboil the potato wedges in salted, boiling water for 8 to 10 minutes or until barely tender. Drain.
  3. Spread the olive oil, chili flakes, salt, and pepper on a cookie sheet. Dump the potatoes on top and toss to coat.
  4. Place the tray in the middle of the preheated oven. After 10 minutes flip the wedges. Check on the potatoes after an additional 10 to 12 and remove from the oven once they are golden brown.
Beet Relish
  1. Place all of the ingredients, except the olive oil in a food processor. Pulse until the relish is roughly chopped.
  2. With the processor running, pour the olive oil into the feed tube.
  3. Process until blended, but stop before the relish loses all texture.

Smoked Paprika Burgers, the Gordon Ramsay Way!

Burgers and fries don't need to be an indulgence or have an ordinary flavour. With some thought and careful ingredient selction - like putting smoked paprika in the burger patties - they can be healthy and delicious.

gordon ramsay burgers

On his show, The F Word, Gordon Ramsay shared a recipe for homemade beef burgers with beet relish and potato wedges. Have a look at the video below, but keep in mind the different English usage: “chips” are fries; “baps” are buns; we know “beetroot” as just beets, and “quid” is slang for pounds or about three dollars each. Or so we’re told.

The main idea is that by emphasizing flavourful seasoning the burgers don’t have to depend on just beef fat and salt for their flavourful. It’s also an interesting change from the regular routine.

The beet relish adds vibrant colour and is a way to sneak vegetables (and more bright flavour) into a dish that usually doesn’t have much of either.

Below is our adaptation of the recipe featuring La Chinata smoked paprika in the burger patties. This amount should feed 4 to 6 people.

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