2011, Recipe 32: Crunchburger aka The Signature Burger

Recipe courtesy of Bobby Flay
  • 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
  • Kosher salt and freshly ground black pepper
  • 1 1/2 tablespoons canola oil
  • 8 slices American cheese, each 1/4 inch thick
  • 4 potato hamburger buns, split; toasted, if desired (see below)
  • 4 slices beefsteak tomato (optional)
  • 4 leaves romaine lettuce (optional)
  • 4 slices red onion (optional)
  • Horseradish Mustard Mayonnaise, optional (recipe follows)
  • 4 handfuls of potato chips
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 and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking. (See Bobby's cheese melting tip)

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.

Horseradish Mustard Mayonnaise
You would typically find this sauce served alongside a thick cut of prime rib. The blend of mellow mayonnaise, pungent horseradish, and sharp Dijon mustard complements steak so well that it is no surprise that it does the same for a beef burger. A rich salmon burger would also take beautifully to the sauce. For a touch of extra flavor and color, try adding a few tablespoons of chopped fresh herbs such as chives, dill, or tarragon
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons drained prepared horseradish
  • Kosher salt and freshly ground black pepper
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.

Makes 1/2 cup

Results: Pretty good. This is in the book Bobby Flay's Burgers, Fries and Shakes.  That man is serious about his burgers.  I can definitely dig that!  I must say I'm not a huge fan of American cheese.  But Bobby had a good rationale for using it so I went with it.  Still not a fan.  I just eyeballed the measurements on the horseradish mayo and needed more horseradish.  Rashan really enjoyed this burger.  I'm a total convert to doing nothing to the burgers but seasoning with salt and pepper.  Wow.  Potato buns are way too expensive and I don't believe in tomatoes outside of summer.  Those are the only modifications I made.  Oh yeah and y'all already know I don't do raw onion.


Elaine said...

What? Chips in a burger? I"m all over that.

Jameil said...

It was so good!