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.
MEXICO CITY-STYLE BURGERS
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 4h50m
Yield 4 burgers
Number Of Ingredients 17
Steps:
- Heat a gas or charcoal grill to high heat. Brush the grill grates with oil.
- For the pickled red onions: Bring the vinegar, 1/4 cup water, sugar and salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.
- For the pickled jalapeno relish: Combine the jalapenos, pickles, cilantro, olive oil and salt and pepper to taste in a small bowl. Cover and let sit at room temperature for at least 15 minutes before serving.
- For the chipotle ketchup: Stir together the ketchup and adobo sauce in a small bowl. Use right away or cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.
- 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, 3 to 4 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.
- Place the burgers on the bottom buns. Top with the chipotle ketchup, pickled jalapeno relish, pickled red onions, avocado and the top buns and serve immediately.
OAXACAN BURGER (BOBBY FLAY)
A burger with topped with a quickie version of mole sauce, queso fresco, and avocado. Adapted from Bobby Flay's Burgers, Fries and Shakes. You can use semisweet chocolate instead of bittersweet, but I personally don't care much for sweet moles.
Provided by Chocolatl
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 810.7, Fat 53.4, SaturatedFat 14.2, Cholesterol 117.4, Sodium 422.7, Carbohydrate 47.3, Fiber 8.9, Sugar 16.9, Protein 38.7
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
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