Subtitles section Play video Print subtitles just e actually making a cup of tea because you started five minutes ago. Welcome back. Welcome to Ramsey in 10. More importantly, can I just say a very special thank you to all the staff again for another extraordinary week? All the effort Dedication is extraordinary, Andi Also on extra special thank you to Well, he's a legend has become a legend over the last three weeks. Captain Tom War days away from celebrating 1/100 birthday, sir, You've raised over £23 million the next time someone tells May about running half a mouth and on Iron Man on ultramarathon. If they turn around and say to me, I'm too old for that. I'm gonna reference you nearly 100 years old on your up and down the garden 100 times to raise money. But there's something special going on because just goes to show how special this country is on the size of the heart. When they delayed in the way that even the people I know you know there are tight with their finance are still donating. So this donation is going to you tonight to say a special thank you and more importantly, God bless, sir. Now should check to see when my suit shepherds. He said he'd be turning up on time, but I think he's been distracted. Please. Where is he? He said he was gonna help me out. But that excuse may Hey, let's let's get Hello. I got the wooden spoon. Oh, no, really, Peppa pig. I'm not gonna tell you about The pigs were from the back garden. Oh, okay. Now what is? Hello? What is that? Chile has been a bit more color on the old beef there now. Okay, now we have a new director off photography. That's right. In fact, she started filming a 12. We should put braces on Wait till you know, as today. Let's go, Thio, Turn it around Telling yourself, Right? Okay, panda. Thio down. I'm OK. Panda. Panda. Right means Okay, I got mince beef. A little cheddar cheese, bacon. There. Okay, Level of lettuce, tomato and egg. Egg is optional. Onion lettuce on the buns. Y e. I spent 10 minutes. Okay. On a little secret, I froze those okay? Little chilies, anything like that. Like that freezer? Because you great that in to sort of make that sort of almost a little bit more delicious. This is literally just playing meant beef. Right? Tell me, are we ready? Ready to stop? Yes. Uh, time goes now. Right. First off, 10 minutes out. Let's go. Gas on. Okay, I'm using a grill pan. Okay, But you can use a frying pan. So a grill pan. Get that on and get it Nice and hot. Now, first off season such assault. Touch a touch of pepper. Now I'm putting an egg in there. Okay? Stay with details. Pull over. ID. Like the yolk. Okay. Don't need your hold on. It's my burger yoke. Okay. In now from there. Okay. You wanna just literally get that Chile? Okay. I'm just great telling that now. The secret behind this is just getting a little bit extra heat. Okay. When you grate it like this, it sort of disintegrated. Chili pan up. It's me. Now it's me up about you. It's about Look, Panda. Panda, look, look. Oh, these flu chili flakes in there. Now. Come on, now. From there. Okay. It's a touch of seasoning. Now, the best thing to do is get your hands in there. Okay? Literally showed that. Okay, now said, shape it not Drop it on the floor. Now, here's the secret. We've got 10 minutes to meet this burger. Okay? I've got sort of 75 seconds gone. If you got more time than I have tonight, they'll make a little bit thicker. If you haven't, then make them nice and thin. So take off a nice ball, okay? Almost like a sort of the size of a tennis ball And then literally start shaping those burgers like that. Now, look, he hands around. I'm just literally place that on pan down. Plan down, pat down, beg So pan down. So I'm gonna put literally about I'd say on inch in height. Okay, Look, with the egg. Does that egg actually makes it a little bit richer. Okay, Now, from there, quick. Wash their hands last time. Uh, 5, 10 minutes. Go to eight years together. Okay, So, cooking times in about seven minutes. Okay. Cutting it 55 Oil on. Okay. Breaks it all. I've seen the burger. Okay. What? Yes. One? Yes. They're all okay. And then on. Okay, now I got that. Okay, push it down. We're gonna turn it once, Okay? I've seasoned the meat inside. Okay, so from there on a season to meet again on top, on down to please on top. Very good. Now turn up the gas. Okay. Now I love onions from a burger. Okay, but what I don't love is the war Onion. So get your onion. Nice. Nice and thick. Okay. Sounds down. A touch of oil. Such a salt pepper on there. And look. Get those onions on the grill. Look at that. Beautiful. Come on. Seriously. Now, alongside that. What goes well with burgers, please. Chili burger. Onions. It was beautiful. Three debated. This is a streaky bacon from that wonderful butcher on rock high road. Now, look, we're cooking always together. I want to thank you. Fat going in to the burger on the flavor. The onions going into the burger. Get that deeply toasted. Now walk up the guys. Okay. 3.5 minutes. Go. Yes. Yes, yes. Now what's the cooking? The burger. Okay, literally. Put down. Put down my nose. Okay. Mhm. Right. Thank you. You put the pepper some type of cells from there. Come on with the other three. Actually, it's a little touch of heat. Just as the main aims. Okay, little mix that up. Now. You could use mustard in there playing mustard. You could put English must in their Dijon mustard. Look a little spicy to that. So that's one through this. Wait. Okay. Chilly. Yes. Look out, Flavor. Got a color that was coming out of there. Okay, but what's this? Watch? Watch. Watch. Oh, my lord. Way. Look at those on your That is not burns. There's not a word. I also know that now. The bombs, the bones, the bones, the bones. What are you Excuse me. Sorry, Bones, Every Osborne's okay. High content, but it says a little bit more richer. So we're getting toasted, so it takes that way to the burger. Get the buns on on toast the buns. But look, we're in the same pan here now. Good news is we're not even halfway yet. We're gonna make this push that down gently. Not too hard on fit. That once and once only under that still cold there and not get the car on the burger from there. Now look, my buns. Look at that. Beautiful Has a caramelized frontally, nearly burned. That is not Stop it through it. Right on there. Beautiful. Now we can start to orchestrate this amazing burger. Now, pat down, please come down. Come down on walk. Tony Parsons, Bubble, please. Please. Right here. We owe now, if you like cheese on that burger, here's a little secret. Get the cheese. Little square off cheese on there. Okay, Put that on. Okay, bring that to the side just to get that cheese melting. Okay? I take a little bit off what's up, and I sort of crate a little bit of sort of extra flavor with a butter underneath. That's gonna give it so much flavor. But look, get a pan, put the pan on. Just stick that on top there like that. That will help him out the cheese time. Then please say hello. You have thought Let's go. Trying to find your partner. What? How much you? Five minutes. You know, we've got four minutes left. Four minutes you're seeing now. Look at bacon. I've got a bacon. Okay, juicy color. Take that down there. Okay, But do me a favor till the pan. I get that bacon fat and down. He went down to the bacon fan inside. Put up to you. Look at those onions. Now. Come on. Seriously. Obviously, they're the kind of onions you see on that burger van outside Buckingham Palace before they come off a little bit of seasoning. Okay, Just look now. You can't smell this, but the color those onions is incredible. I'm telling you, Come on. Three minutes to go from there, they caramelize. Young lady, how many times have told you do with green caramelize and burns? Honestly, Should've gone to spec savers. Right? Plan down, pat down. Caramelize onions. They are delicious.