Recipe Review: Byron’s Ronaldo Burger

Be still my beating heart. Byron, as in the burger restaurant chain, have gone and released a cookbook so us burger junkies can create the proper burger experience in our own homes. Dangerous, yes, but oh so fabulous. I love a good burger. In fact, I love a terrible burger too. Even burgers you get from greasy vans that lurk in car parks, they’ll do for me. But you can’t beat a home-cooked patty in a good bun with all the trimmings, eaten in private so no-one can mock you for the ketchup dripping down your chin.


This beautiful book is bursting with recipes for burgers, condiments, sides and more. My initial flick through landed me on the Ronaldo burger. I had what can only be described as a foodgasm then had to put the book down for fear of hyperventilating. It seemed only right then that this should be the first recipe I try. I totally recommend you getting the book to try this and many others yourself, but will also outline the recipe for you below.

To start with, you need to make the buttered onions which act as a condiment in the Ronaldo burger. To do so, you finely chop an onion, simmer it in boiling water for around three minutes, drain well and then cook gently with 50g of butter, a pinch of salt and half a teaspoon of sugar. Cook the onions for around 20 minutes to allow them to become completely soft. This part alone was a complete triumph and I think I will be having buttered onions with everything from this day forward.

The next step is to cook your beef patties. Now, Byron advise to mince some chuck steak yourself, you could do this, or use some high fat content steak mince and form it into patties. Heck, you could even buy some good quality pre-made burgers. Confession, that’s what I did here. No regrets. Cook the patties to your liking and once perfect, place on a baking tray and top with the buttered onions. The Ronaldo burger is a double burger, as in there are two patties so you would need 8 burgers to feed four people. As the burgers I bought were really hefty, I only used one per person.

Crisp up some slices of prosciutto by placing them in a moderate oven for about 3 minutes, then place two slices on top of each burger, followed by a slice of cheese. Place the burgers under a hot grill for a few minutes until the cheese is gloriously melting.

Toast a brioche bun. On the bottom of the bun, lay some slices of gherkin then top with a swirl of ketchup and the same again of American style mustard. Place your onion, prosciutto and cheese topped burger on the bottom of the bun, top with a handful of store-bought crispy onion pieces (my favourite thing at the moment), swirl some more ketchup and mustard on the other half of the bun and then squish it down on top of the stacked burger.

Apply to face and thank the lords that be for this amazing burger.


The recipe in the book was easy enough to follow and all the elements came together to create an amazing burger. Now I’m just very confused as to wether this is my favourite, or the Jamie Oliver Insanity Burgers. Try both and let me know what you think!


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