CRUNCHBURGER (AKA THE SIGNATURE BURGER)
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."
Provided by Bobby Flay
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
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.
- 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.
- 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.
- 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.
DALLAS BURGER
Steps:
- For the BBQ sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/2 cup water, bring to a boil and simmer for 5 minutes. Add the ancho chile powder, brown sugar, mustard, paprika, vinegar, Worcestershire, honey, molasses, chile de arbol and chipotle chile and simmer, stirring occasionally, until thickened, an additional 10 minutes.
- Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper. Pour into a medium bowl and allow to cool to room temperature. Put about 1/3 cup of the BBQ sauce in a small bowl; reserve the remaining BBQ sauce in the medium bowl for spooning on top and serving.
- For the coleslaw: Whisk together the mayonnaise, vinegar, granulated sugar, celery salt, onion and some salt and pepper in a large bowl. Add the cabbage and carrot and stir to combine; season with more salt and pepper if needed. Let sit at least 15 minutes before serving.
- For the burger: Heat a grill, grill pan or cast-iron griddle to high heat. Brush the grill grates, pan or griddle with the oil.
- Whisk together the ancho, paprika, mustard powder, coriander, cumin, oregano, chile de arbol, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
- Form the meat into four 6-ounce burgers. Brush the burgers with oil, season with some of the rub and sprinkle with salt and pepper on both sides. Grill until the burgers are golden brown and slightly charred on the bottoms, 3 to 4 minutes. Brush with the BBQ sauce from the small bowl (discard any unused sauce). Flip the burgers and continue to cook to medium doneness, about 4 minutes longer. Spoon a little of the reserved BBQ sauce on each burger and top each with a slice of cheese. If using a grill pan or griddle, fill a squeeze bottle with water and squirt the pan. Cover the burgers with a grill lid, large domed lid or large metal bowl and count to 10 -- until the cheese is melted
- Place the burgers on the bun bottoms and spoon some more of the BBQ sauce on top. Top with some of the coleslaw and a few pickles. Top with a few potato chips, if desired. Put the bun tops on and stick a 6-inch wooden skewer through each.
BOBBY FLAY'S VEGGIE BURGER
Full disclosure: I have never met a veggie burger that I like...never! Until now, that is. A few months ago, I had to create a veggie burger, on the fly, for a veggie burger battle on Beat Bobby Flay. Don't ask me what made me grab mushrooms, quinoa and chickpeas off the pantry shelves, but I am glad that I did. It is a perfect combination of flavors and textures. This burger is delicious. It's not a hamburger and never will be, but for those who no longer eat meat, I think it is a great alternative.
Provided by Bobby Flay
Categories main-dish
Time 4h35m
Yield 4 servings
Number Of Ingredients 26
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.
BOBBY FLAY'S ARGENTINEAN BURGER
Make and share this Bobby Flay's Argentinean Burger recipe from Food.com.
Provided by mariposa13
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Chimichurri: combine parsley, oregano, and garlic in food processor until coarsely chopped. Add paprika, vinegar, and oil , season with salt and pepper, then process until smooth. Scrape into a bowl. Let sit at room temp for 30 min before serving. Sauce can be made 8 hrs in advance, tightly covered, and refrigerated. Bring to room temp before serving.
- Divide meat into 4 equal portions. Form each portion loosely into 3/4-inch thick burger and make a deep depression in the center with your thumb.
- Season both sides with salt and pepper.
- Cook burgers, using the oil and topping each one with a slice of cheese and and a basting cover* during the last minute of cooking.
- Place the burgers on the buns, top with a large dollop of sauce and sliced onion. Serve immediately.
- *Basting Cover - an inexpensive aluminum dome used in diners. It looks like the lid of a sautee pan, except that it is domed to fit over the burger. If you don't have this, you can use a sturdy metal bowl, or tent each burger with a square of aluminum foil. The cover helps to properly melt the cheese.
Nutrition Facts : Calories 818.1, Fat 63.5, SaturatedFat 16.2, Cholesterol 117.4, Sodium 322.7, Carbohydrate 25.9, Fiber 2.5, Sugar 3.6, Protein 35
PERFECT BURGER
Bobby's Flay's Perfect Burger recipe from Food Network needs only a handful of ingredients, a hot grill and toasted hamburger buns.
Provided by Bobby Flay
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
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.
L.A. BURGER
Steps:
- Bobby's Perfect Patty
- Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.
- Cheese
- Your pick: Monterey Jack is a California favorite, but Bobby loves this burger with cheddar, too.
- Avocado Relish
- Avocado is one of Bobby's favorite ingredients. He mixes 2 chopped Hass avocados with 1/2 diced small onion, 1 minced jalapeno, the juice of 1 lime, 3 tablespoons chopped cilantro, and salt and pepper.
- Watercress
- L.A. doesn't do iceberg lettuce, so Bobby tops off the burger with this peppery green instead.
- Tomato
- One thick, juicy slice takes the place of ketchup.
THE BOBBY FLAY BURGER
Back in 2003, before he was a fast-food impresario, Bobby Flay gave this recipe for a Cubano-style burger to Jonathan Reynolds of The Times. "The best burgers are made on an iron surface and cooked medium, so they're not too soft and you can get a crust," he said at the time. "If you press your burger bun like a Cubano, you get crisp on the outside, soft on the inside." He adorned the patty with two slices of Swiss, smoked ham and pickles, then slipped the package into the bun and pressed it hard on the grill. "We are not ready for micro greens on our national dish," he said. The result continues to amaze.
Provided by Jonathan Reynolds
Categories lunch, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 19 grams, Carbohydrate 29 grams, Fat 35 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 15 grams, Sodium 1374 milligrams, Sugar 4 grams, TransFat 0 grams
ALL-AMERICAN BURGERS
Steps:
- Heat a gas or charcoal grill to high heat. Brush the grill grates with oil.
- For the fry sauce: Combine the mayonnaise, roasted red pepper puree and adobo sauce in a small bowl and stir together until smooth. Season with salt and pepper to taste. Use right away or cover and refrigerate for at least 1 hour to allow flavors to meld.
- For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper.
- Grill, covered, until golden brown and slightly charred on the first side, about 3 minutes. Flip the burgers and cook until golden brown and slightly charred on the second side, about 4 minutes for medium.
- While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
- Add 2 slices of cheese to the tops of each burger. Cover the burgers with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
- Spread some yellow mustard on the bottom buns and spread some of the fry sauce on the top buns. Place the burgers on the bottom buns. Top with the shredded lettuce and the top buns and serve immediately.
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BOBBY FLAY'S BEST TIPS FOR HOW TO MAKE PERFECT BURGERS | FN …
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Estimated Reading Time 4 mins
- Form your patties gently. "You don't want to spend a lot of time shaping your burger," Bobby says. "Basically, you want to get the burger shaped until it just holds together, so that when you eat it you can sort of see the granular pieces of the beef running through it.
- Press a divot into each patty with your thumb. "When a burger [without a well] cooks, it plumps up like a football," Bobby says. "But when I put a well in the burger, it kind of looks like a funny shape, but it plumps back up to the original shape that you want the burger to be in."
- Use a flat cooking surface. If you're cooking burgers indoors, skip the grill pan and go with a stovetop griddle, heavy cast-iron pan or large skillet that hold its heat well.
- Flip only once. "Let the griddle do its job," Bobby says. By flipping the burger only one time, you'll get a crispy seared crust that locks in the burger's juices.
- Melt the cheese perfectly and completely — with the secret ingredient! There's one surprising ingredient that Bobby uses that's key to making his perfect cheeseburgers.
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