The Secret Ingredient Gordon Ramsay Swears By For Better Burgers

Other than apple pie, is there any food more quintessentially American than a burger fresh from the grill (or, even better, a double bacon cheeseburger with a side of fries)? Even the most basic burger is pretty much irresistible, but Gordon Ramsay has a secret ingredient that could make your next burger even better. Basically, it's the difference between a restaurant-quality burger and something you get from the drive-thru. 

His simple trick makes burgers that are caramelized, savory, and crusty on the outside, while remaining tender and juicy within, and luckily, his secret ingredient is something that you probably have on hand already. 

For the best burgers, Gordon Ramsay likes to brush the outside of his burger patties with melted butter (via Delish). The butter helps the exterior of the burger caramelize, though to keep it from burning, you shouldn't brush it on until two minutes before the burgers are done cooking. 

Ramsay uses this burger-making method at his restaurant, Gordon Ramsay Burger, at Planet Hollywood in Las Vegas (via Caesar's Palace). On the menu there, he has a burger basted in truffle butter, and he says that using different kinds of compound butter can add even more flavor to your patties. "Make a red wine butter, a chipotle butter," he suggests. 

If you're from Wisconsin, you may read Ramsay's trick and think, "Wait a second — that's just a butter burger!" 

Butter burgers are a Wisconsin classic that have been served up in Milwaukee since 1935 (via Epicurious).

Traditionally, butter burgers are made over charcoal grills. A pat of butter is placed on top of the burger patty, and as the burger cooks, the butter melts and drips down, basting the meat as it cooks. You get the caramelized flavor of browned butter and an infusion of smoky charcoal grill goodness to make for an unforgettable burger experience. 

It may not be as fancy as Ramsay's, but a good old fashioned butter burger from Wisconsin hits the spot just as well.