I made Gordon Ramsay's 'perfect' 10-minute burger, and it tasted restaurant-worthy

Ramsay's recipe puts a fun twist on traditional burger ingredients.

To whip up four of Ramsay's perfect cheeseburgers, you'll need:

• 16 ounces of ground beef
• 4 brioche buns
• 4-8 slices of bacon
• 4 slices of cheddar cheese
• 2 egg yolks
• 1 frozen red chile
• 1 tomato, sliced
• 1 onion, sliced
• Little Gem lettuce

Ramsay's recipe recommends adding two slices of bacon to each burger. Since the hickory-smoked bacon I had in the fridge was already quite thick, I decided to use only one slice per burger instead — but feel free to add as much bacon as you wish!

His sauce also mixes things up from the usual ketchup.

To make Ramsay's Sriracha mayonnaise, you'll just need:

• 4 tablespoons of mayonnaise
• 2 teaspoons of Sriracha

Ramsay says you can add more Sriracha if you want some extra heat. Since I was also making burgers for my parents, who don't love spicy food, I stuck to these measurements.

And if spice just isn't your thing, don't worry! Ramsay says you can easily swap the Sriracha for English, Dijon, or whole grain mustard.

First, I prepped my chile pepper.

Ramsay recommends always keeping a handful of chiles in the freezer for burgers, curries, and sauces.

"Freezing the chile makes it really easy to grate with minimum fuss," he writes in his cookbook.

I took Ramsay's advice and threw my chile in the freezer the night before I made the burgers. I also followed his tip to deseed the chile before grating it for a milder heat.

Then I began making the patties.

First, I cracked my egg yolks into the bowl with my ground beef. Then I added my seasonings, sprinkling on salt and freshly ground black pepper.

After throwing in my grated chile, I mixed everything together with clean hands.

I divided the beef and formed four patties, each around 1 inch thick.

"Remember that the thicker you make the patties, the longer they will take to cook," Ramsay writes in his cookbook. "So if you want these on the table in under 10, press your burgers until they are a little thinner for a quicker cooking time."

I drizzled some vegetable oil on my griddle over medium-high heat.

Ramsay recommends using either a griddle or a frying pan for this recipe. Since I was making four burgers, I opted for the griddle so I could cook everything together.

I threw my burgers on, seasoning them with some more salt and pepper.

I let my patties cook for about four minutes.

While my patties were cooking, I quickly whipped up the sauce.

I added my mayonnaise and Sriracha to a small bowl, then threw in some salt and pepper and mixed everything together — so easy.

After four minutes, I added my bacon and onion slices to the pan.

Once the bacon and onion slices were on the griddle, I increased the heat to high.

As everything cooked together, I prepped the veggies for my burgers.

I cut up some tomato slices and lettuce leaves for the bottom of my burgers.

Then I flipped the burgers, bacon, and onions.

Per Ramsay's recipe, I allowed them to cook for another five minutes.

While my burgers were still on the griddle, I got the brioche buns ready.

I toasted my buns in the oven for two minutes, and they came out perfect.

My bacon and onion slices were ready before my patties, so I took them off the griddle first.

I placed them on a plate covered with a paper towel, per Ramsay's instructions.

It was time to turn my burgers into cheeseburgers!

First, I added a bit of butter to the griddle, then placed cheese slices on two of my burgers.

I tried Ramsay's special trick to melt the cheese.

Ramsay recommends covering the patties with a lid or an upturned saucepan to help the cheese melt — a method similar to the one I tried while making Guy Fieri's perfect burger.

I opted for a metal bowl instead, which perfectly covered both patties.

The cheese came out beautiful.

I mean, just look at that photo! Ramsay's trick definitely delivered.

I repeated the step for my remaining two patties, then placed all four on a plate.

It was almost time to eat, but first, I needed to build my burgers. After spreading the sauce, I threw on my veggies.

I placed the bottom buns on a plate and spread some Sriracha mayonnaise on top.

Then I added a lettuce leaf on each, followed by tomato slices and onions.

I added my cheeseburger, bacon, and onions.

I drizzled some extra sauce on my top buns and was done.

Barely 10 minutes had gone by, and my burgers were ready to go.

The cheeseburgers looked absolutely glorious.

From the plump patty oozing with cheese to the crispy bacon on top, this towering burger looked seriously impressive.

It made for a great Instagram picture, but would Ramsay's burger taste as good as it looked?

Oh yeah.

Ramsay's 10-minute burgers were perfectly cooked.

The patty was beautifully juicy, and the Sriracha mayonnaise and grated chile added just the right amount of heat. The bacon and onions also gave each bite some nice crunch, while the fresh tomato and lettuce cut through the heavy ingredients.

All in all, it was a total slam dunk.

I'll definitely be making Ramsay's perfect cheeseburger again.

I've tasted some of the best restaurant burgers in the game, from the iconic cheeseburger at Peter Luger to Obama's favorite burger at Upland in Manhattan. And honestly, Ramsay's homemade burger recipe is right up there with them. Plus, it's so easy and cheap to make at home.

Summer may still be a ways away, but Ramsay's perfect burger is perfect for any season.