Rachael Ray Reveals the 1 Thing She’d Never Put on a Burger

Rachael Ray, a well-known culinary star, recently hosted the Blue Moon Burger Bash 2.0 at the New York City Wine & Food Festival on Friday, Oct. 17. During the event, she had a chat with PEOPLE, where she revealed an interesting preference when it comes to burgers. Ray, who has been emceeing the annual event and its Miami counterpart for what she describes as “feeling like a million” years, expressed her love for the culinary celebration. She highlighted the fun atmosphere, the charitable aspect, and the joy of enjoying hand-held food created by some of the world’s greatest chefs.

Despite the chefs at the event offering a wide array of toppings and condiments for their burgers, Ray shared that she doesn’t have a personal must-have when it comes to burgers. According to her, the essential element for a burger is the passion one has for enjoying it. Whether it’s made of fish, meat, plant proteins, or any other ingredient, Ray believes that the key is to make the person you’re feeding happy and to ensure each bite is equally satisfying with the right balance of bread, toppings, and protein.

Ray is meticulous about consistency in her sandwiches, ensuring that every bite is the same. She cuts up bacon into uniform thirds, slices pickles evenly, and makes sure that every sandwich she creates provides a consistent taste experience. However, there is one ingredient that she avoids when it comes to burgers – jarred mayonnaise. Ray expressed her preference for making fresh aioli instead of using shelf-stable mayonnaise, which she finds off-putting due to its indefinite shelf life. Ray’s culinary choices are influenced by her time spent in Italy, where fresh eggs are a staple, and using them quickly is a common practice.

This year, Ray had a special co-host for the Burger Bash, Brooklyn Peltz Beckham, who represented his hot sauce brand, Cloud23. The event featured a panel of celebrity judges, including Ja Rule, Ana Navarro, and Sunny Anderson, who sampled the innovative burgers created using Pat LaFrieda’s custom blend. Over the years, the NYCWFF has raised significant funds for charitable organizations, with this year’s proceeds benefitting the Event Zero Foundation and the James Beard Foundation.

In addition to her involvement in the New York event, Ray also hosts the South Beach Wine & Food Festival’s Burger Bash annually. She expressed her passion for these events, highlighting the opportunity to showcase the work of renowned chefs on a bun and the importance of supporting the next generation of hospitality professionals. These festivals contribute to charitable causes, with proceeds benefiting organizations such as Florida International University (FIU) to support students in the hospitality industry.

In conclusion, Rachael Ray’s insights into the world of burgers at the Blue Moon Burger Bash provided a glimpse into her passion for creating enjoyable and consistent culinary experiences. Her attention to detail and commitment to using fresh, quality ingredients demonstrate her dedication to the craft of cooking. Through her participation in culinary events and festivals, Ray continues to inspire food enthusiasts and support charitable causes within the culinary industry.