Black And Blue Burger Bobby Flay Food

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).

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.

GARLIC BUTTER BURGER (BOBBY FLAY)

Steps:

• Place butter, garlic, shallot and parsley in a food processor.
• Process until smooth.
• Season with salt and pepper.
• Place in a bowl, cover, and refrigerate 30 minutes to blend flavors. (Butter can be made up to 24 hours ahead.).
• Bring to room temperature before serving.
• Preheat broiler.
• Brush buns with about 4 tablespoons garlic butter.
• Toast for about 30 seconds; don't let them get too brown.
• Divide meat into 4 equal portions.
• Shape each into a patty and make a depression in the center.
• Heat oil over high heat until it begins to shimmer.
• Cook burgers to desired doneness, about 4 minutes per side for medium-rare, brushing every 30 seconds with remaining garlic butter.
• Burgers and buns can also be cooked on the grill.

BREAKFAST BURGER (BOBBY FLAY)

Steps:

• MaKe the Shoestring Fries: Heat oil to 375 degrees F. Slice the potatoes lengthwise into 1/8-inch slices. Then cut each slice into 1/8-inch long strips. Add the strips in batches, separating them when they hit the oil. Fry until golden brown, remove and drain on paper towels and season with salt.
• Make the Burgers: Divide the meat into four equal portions (6-ounces each). Form each portion into loosely into a 3/4 -inch burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
• Cook the burger until slightly charred on both sides and cooked to desired doneness. Add the American cheese, during the last minute of cooking. Remove the burgers to a plate and loosely tent.
• Reduce the heat of the pan/griddle to medium heat. Crack the eggs onto the cooking surface you used for the burgers and season the tops with salt and pepper. Let the eggs cook until the white just sets up, about 45 seconds. Gently flip the eggs over (trying not to break the yellow) and cook for 10 seconds. Place the eggs on top of the cheese on the burger. Place the burgers on a bun and top with the bacon and some of the shoestring fries. Drizzle fries with chipotle ketchup.

MIAMI BURGER (BOBBY FLAY)

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. Cook the burgers, using the oil. Remove the burgers to a plate.
• Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops.
• Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately.