Black And Blue Burger Bobby Flay Recipes

PERFECT BURGER

Steps:

• 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.
• IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
• IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
• Sandwich the hot burgers between the buns and serve immediately.

BIG BLUE BURGERS

Steps:

• Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.
• Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed. For preparation with no additional oil, broil 4 inches from broiler 7 minutes on each side.
• Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing.

BLACK AND BLUE BURGER

Steps:

• For the blackening spice: In a small mixing bowl, combine the pepper, cumin, granulated onion, cayenne, granulated garlic, Italian seasoning, paprika, chili powder and salt. Mix to blend. Store in an airtight container if not using immediately.
• For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic, and cook until the butter has melted and garlic has become fragrant, 5 to 6 minutes. Mix in the parsley. Reserve to the side in a small bowl.
• For the donkey sauce: In a small mixing bowl, combine the mayonnaise, roasted garlic, mustard, salt, Worcestershire and pepper. Mix well. Cover and reserve.
• For the black and blue burger: Preheat a grill to medium-high heat.
• Divide the ground beef into eight portions; roll each into a loose ball, then flatten into a 4-inch patty. On four of the patties, place 2 ounces of the blue cheese. Cover with a second patty and gently seal the edges to form a stuffed patty about 1 1/2-inches thick.
• Season the stuffed patties on both sides with the blackening spice. Grill, spaced 3 inches apart to prevent flare ups, until a crust has developed on the first side, about 3 minutes. Flip, and cook to develop a crust on the reverse side, 2 minutes. Top each burger with 2 slices of bacon and 1 ounce of the remaining blue cheese. Cover with a piece of foil and cook another 30 seconds to melt the cheese. Remove the burgers to a serving tray to rest.
• Lightly brush the cut sides of the brioche buns with garlic butter, and toast on the grill until crisp and golden, 5 to 10 seconds.
• To assemble: Smear the buns with some donkey sauce. Layer the bottom buns with pickles, onions and a burger. Top with tomatoes and lettuce. Cover with the bun tops and secure with wooden skewers. Serve.

BOBBY FLAY'S VEGGIE BURGER

Steps:

• 1. Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the mushrooms and let sit for at least 3 minutes without touching. Stir and let sit again until mushrooms begin to brown and water begins to evaporate. Cook until golden brown and dry. Season with salt and pepper. Add the barbecue sauce and a splash of water and cook until the mushrooms are glazed, about 2 minutes. Transfer to a baking sheet and let cool to room temperature.
• 2. Combine the mushrooms, Quinoa and Chickpea Puree in a bowl. Mix in the cilantro. Taste for seasoning, adding more salt and pepper if needed. (Remember that the quinoa was seasoned with salt, the mushrooms were seasoned with salt and pepper and the egg wash and quinoa flour will be seasoned). Cover the mixture and refrigerate until chilled, at least 2 hours.
• 3. Heat 2 inches of oil in a medium high-sided saute pan over high heat until it registers 350 degrees F on a deep-fry thermometer.
• 4. Form the burgers (using a ring mold) into 4 burgers (I got 4 burgers that were each about 4 1/8 ounces).
• 5. Whisk together the eggs in a shallow bowl and season with salt and pepper. Put the quinoa flour in a shallow bowl and season with salt and pepper.
• 6. Using a fish spatula, gently put a patty into the egg wash; remove and let the excess drip off. Dredge the patty in the flour and tap off the excess. Repeat with the remaining patties.
• 7. Fry the patties until golden brown and crisp, about 3 minutes, flipping halfway through the cooking process. Remove to a plate lined with paper towels.
• 8. Heat the remaining 1 tablespoon oil in a large nonstick pan over high heat until it shimmers. Add the patties and top each with a slice of cheese. Remove from the heat and slowly add 1/4 cup of water to the pan (careful not to hit the burger). Cover, return to the heat and count to 10. Remove the lid, the cheese will be melted.
• 9. Place the burgers on the bottoms of the buns, top with a large dollop of Green Onion-Mustard Slaw and drizzle with some of the reserved mustard dressing.
• Combine the salt with 1 cup of water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa, bring to another boil, reduce the heat to medium-low, cover and cook until tender and the water is absorbed, about 25 minutes. Remove from the heat, let sit for 10 minutes and fluff with a fork. Spread evenly onto a baking sheet and let cool completely. The quinoa can be made a day ahead and stored in a container with a tight lid.
• 1. Drain the chickpeas in a colander. Rinse and drain again. Line a baking sheet with paper towels and drain the chickpeas for at least 15 minutes.
• 2. Transfer the chickpeas to a food processor and process until coarsely chopped. Transfer to a bowl.
• 1. Whisk together the vinegar, honey, mustards and sugar in a medium bowl until smooth.
• 2. Combine both cabbages and both onions in a large bowl. Add 1/2 cup of the dressing and toss to combine. Season the slaw with salt and pepper and let sit at room temperature for at least 30 minutes to allow the flavors to meld and the cabbage to wilt. The slaw can be made 4 hours in advance and stored covered in the refrigerator. Reserve the remaining dressing for the burger.

THE BOBBY FLAY BURGER

Steps:

• Form meat into 4 patties. Season with salt and pepper. Cook in a sauté pan on high until medium rare, 2 to 3 minutes on each side.
• Spread mayo and mustard on each bun. Place a slice of cheese on the bottom of the bun. Top with the meat, a slice of ham, another slice of cheese, 2 sliced pickles and the top of the bun.
• Cook until cheese has melted on a heated sandwich press or in a large skillet over high heat with a heated heavy skillet placed on top.

ZESTY BLACK & BLUE BURGER

Steps:

• Preheat grill to medium heat.
• Whisk eggs in a bowl and stir in Worcestershire sauce, bacon, green onion, garlic, and blue cheese.
• In a large bowl, mix beef and egg mixture with a fork.
• Shape into eight burger patties.
• Whisk blackening spice ingredients together and dust onto patties. Be sure to lightly rub the blackening spice onto each side and let rest in the refrigerator for ten minutes.
• Then place burgers on the grill and cook to desired temperature.
• Once cooked, place each burger into a warmed bun and add your favorite toppings.

BLACK AND BLUE BURGERS

Steps:

• You will need 1/2 pound blue cheese total (get the block type cheese, not the crumbled stuff in packages).
• Prepare your dressing by crumbling 3 ounces of cheese and mixing it thoroughly with the other dressing ingredients and setting aside to chill (do not do this more than a few hours before).
• Mix together your spice mix in a large shallow bowl or plate and set aside until needed.
• Mix together chuck and round, then separate mixture into 1/3 pound pieces (just over 5 ounces)- you should have 6.
• Divide each piece in half and form into a thin patty and place onto wax paper on whatever platter you are working with.
• Take the 1/3 pound of blue cheese and cut into 6 divided sections (approximate) and place thin slices onto 6 of the patties you have formed.
• Cover these patties with the remaining 6 patties and form a pinched seal around the edges, making it tight.
• Pick up each patty, and gently reform the burger and pat it back out to thinness, if needed; rest them on waxed paper.
• Take patties one by one and coat in the seasoning mixture, not forgetting to coat the side edges and patting them nicely flat when finished; rest on waxed paper.
• Cook over heated coals or on gas grill until it is cooked through or temperature reads 160F (do not press on patties while grilling).
• Allow patties to rest 10-15 minutes after cooking for cheese to settle.
• Serve on split kaiser rolls (may toast them if you like) with appropriate condiments: lettuce, tomato, sliced red onion, and a little blue cheese dressing (instead of mayo; optional).