Bobby Flay Signature Burgers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 pound(s) ground chuck (80% lean) or ground turkey (90% lean) |
1 1/2 tablespoon(s) canola oil |
kosher salt |
freshly ground pepper |
8 slice(s) american cheese, 1/4 thick each |
4 whole(s) potato hamburger buns |
4 slice(s) beefsteak tomato |
4 piece(s) romaine lettuce |
Directions:
1. /2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
2. Kosher salt and freshly ground black pepper
3. /2 tablespoons canola oil
4. slices American cheese, each 1/4 inch thick
5. potato hamburger buns, split; toasted, if desired (see below)
6. slices beefsteak tomato (optional)
7. leaves romaine lettuce (optional)
8. slices red onion (optional)
9. Horseradish Mustard Mayonnaise, optional (recipe follows)
10. handfuls of potato chips
11. Directions
12. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
13. Cook the burgers, using the oil and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking. (See Bobby's cheese melting tip)
14. Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise. Pile on the potato chips, top with the bun tops, and serve immediately.
15. Horseradish Mustard Mayonnaise
16. You would typically find this sauce served alongside a thick cut of prime rib. The blend of mellow mayonnaise, pungent horseradish, and sharp Dijon mustard complements steak so well that it is no surprise that it does the same for a beef burger. A rich salmon burger would also take beautifully to the sauce. For a touch of extra flavor and color, try adding a few tablespoons of chopped fresh herbs such as chives, dill, or tarragon.
17. /4 cup mayonnaise
18. tablespoons Dijon mustard
19. tablespoons drained prepared horseradish
20. Kosher salt and freshly ground black pepper
21. Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator.
22. Makes 1/2 cup
23. Toasted Burger Buns
24. I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.
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