Bobby Flay Perfect Burger Food

BBQ BURGERS

Steps:

• Heat a gas or charcoal grill to high. Brush the grill grates with oil.
• For the coleslaw: Combine the carrot, cabbage, onion, vinegar, mayonnaise, oil and sugar in a large bowl. Season with salt and pepper to taste. Let the slaw sit at least 15 minutes before serving.
• For the spice rub: Whisk together the ancho chile powder, paprika, coriander, cumin, mustard powder, oregano, cayenne and 1 teaspoon each salt and pepper in a small bowl.
• 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. Sprinkle the spice rub on one side of the burgers then brush with oil. Grill, spice rub-side down first, covered, until golden brown and slightly charred, about 4 minutes per side 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.
• Place the burgers on the bottom buns and spoon about 2 tablespoons of the BBQ sauce on each. Top with the sliced pickled jalapenos, some of the coleslaw and the top buns and serve immediately.

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.

BURGER 101

Steps:

• Sliced pickled jalapenos, crushed tortilla chips and pico de gallo, for garnish (if using Homemade Queso)
• Heat your griddle or large cast-iron skillet over high heat. Add the oil and let heat until it begins to shimmer.
• Shape the ground beef with your hands into 4 round patties about 3/4 inch thick; season each burger on both sides with salt and pepper. Make a divot in the center of each burger. Add the burgers to the griddle or skillet, divot-sides up and cook, flipping once, until brown on both sides and cooked to medium doneness, about 8 minutes, total.
• IF USING SLICED CHEESE: Top each burger with 2 slices of the cheese. Carefully, add 1/4 cup of water to the skillet and immediately cover tightly with a lid. If using a griddle, squirt a bit of water from a squeeze bottle then cover 1 burger at a time with a melting dome or metal bowl. Count to 10. Lift the lid or dome. If the cheese is totally melted, place the burgers on the bun bottoms; if not, cover again and count 5 more seconds. Top with lettuce, tomato, onion and pickles, potato chips, Dijon mustard and ketchup, if desired.
• IF USING QUESO SAUCE: Place each burger on a bun bottom and top with a few tablespoons of the queso sauce. Top with the jalapenos, tortilla chips and pico de gallo.
• Cover the burgers with the bun tops and serve immediately.
• Melt the butter in a medium saucepan over high heat Add the flour and cook, whisking, until pale blond, about 1 minute. Slowly whisk in the 2 cups of hot milk, bring to a boil, then reduce the heat to medium and cook, whisking constantly, until thickened and the raw flour taste has cooked out, about 5 minutes.
• Remove the saucepan from the heat and whisk in all 3 cheeses until smooth. Whisk in more hot milk if the queso is too thick. Season with salt, black pepper and cayenne.

PHILADELPHIA BURGER (BOBBY FLAY)

Steps:

• Heat 2 tablespoons oil in a saute pan over medium-high heat until almost smoking.
• Add onions and cook, stirring occasionally, until soft and light golden brown, about 20 minutes.
• Remove and set aside.
• Divide meat into 4 equal portions.
• Shape each into a patty and make a depression in the center.
• Season both sides of meat with salt and pepper.
• Heat remaining oil over high heat until it begins to shimmer.
• Cook burgers to desired doneness, about 4 minutes per side for medium-rare.
• During the last minute of cooking, add cheese and cover pan.
• Top burgers with peppers and parsley.

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.

OAXACAN BURGER (BOBBY FLAY)

Steps:

• Place almonds in a dry saucepan over medium heat.
• Toast, stirring occasionally, until light golden brown, about 5 minutes.
• Remove and set aside.
• Increase heat to high.
• Add oil and heat until it begins to shimmer.
• Add onion and cook until soft, about 4 minutes.
• Add garlic and cook 30 seconds.
• Stir in Ancho and New Mexico powders and cook for 1 minute.
• Add almonds and tomatoes and bring to a boil.
• Cook, stirring occasionally, for 5 minutes.
• Add tortilla chips and cook for about 10 minutes, or until reduced by half.
• Carefully transfer to a blender or food processor and blend until smooth.
• Return to pan over high heat.
• Add chocolate, honey and maple syrup.
• Cook until reduced to a sauce consistency, about 5 minutes.
• Season and keep warm.
• Divide meat into 4 equal portions.
• Shape each into a patty and make a depression in the center.
• Season both sides with salt and pepper.
• Heat oil over high heat until it begins to shimmer.
• Cook burgers to desired doneness, about 4 minutes per side for medium-rare.
• Top with sauce, queso fresco, avocado wedges and pickled onions, if using.

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.