Crunchburger (aka the Signature Burger) (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is the house burger at Bobby's Burger Palace. It's a basic burger (I like it garnished with red onion, tomato, romaine lettuce, and[ horseradish mustard) with CRUNCH. The crunch factor comes from a big handful of potato chips layered between the burger and the bun. Some of you may have added chips to your sandwiches as kids, and if people ever told you that you were nuts, I'm here to say that you're not! Oozing melted cheese becomes a part of the chips and those crunchy chips become a part of the burger - delicious. I love getting a mouthful of juicy burger and salty, crispy potato chips in one bite; it's a way to get a true contrast of textures into your cheeseburger. In fact, I make it an option to have all of the burgers at Bobby's Burger Palace crunchified. ] Ingredients:
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean) |
kosher salt and freshly ground black pepper |
1 1/2 tablespoons canola oil |
8 slices american cheese, each 1/4 inch thick |
4 potato hamburger buns, split; toasted, if desired (see below) |
4 slices beefsteak tomato (optional) |
4 leaves romaine lettuce (optional) |
4 slices red onion (optional) |
horseradish mustard mayonnaise, optional |
4 handfuls of potato chips |
1/4 cup mayonnaise |
2 tablespoons dijon mustard |
2 tablespoons drained prepared horseradish |
kosher salt and freshly ground black pepper |
Directions:
1. 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.
2. 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)
3. 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.
4. Horseradish Mustard Mayonnaise
5. 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.
6. 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.
7. Makes 1/2 cup
8. Toasted Burger Buns
9. 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.
10. /content/dam/images/food/fullset/2009/3/26/0/burger_Flay_Crunch_s3x4.jpg Crunchburger
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