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  • 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.