I added 16 ounces of ground beef to a bowl along with two egg yolks. I sprinkled some salt and freshly ground black pepper on top, plus one grated frozen chile.
After mixing everything by hand, I made four patties, each about 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.”
