Spring has finally arrived! We have been out enjoying the beautiful weather, taking advantage of the wonderful walking trails that surround us, and of course firing up the grill. Although we do use our grill year round (even when it is snowing) we use it almost daily as the weather warms up and all through the summer. Burgers are one of our favorite things, and Bobby Flay knows how to do a great one.
Crunchburger (AKA The Signature Burger)
1 1/2 lbs ground chuck, 80% lean, or ground turkey 90% lean
kosher salt and fresh ground pepper
1 1/2 tbsp canola oil
8 slices American cheese, each 1/4 inch thick
4 split, toasted buns (see recipe below)
4 slices beefsteak tomato
4 leaves romaine lettuce
4 slices red onion
Horseradish Mustard Mayo (recipe below) aka Bobby's Special Sauce
4 handfuls of potato chips
Divide the meat into 4 equal portions (we usually do 6, to make more size appropriate burgers for our kids)
form each portion into a burger and make a deep depression in the center with your thumb. Season both sides with salt and pepper.
Cook the burgers to your liking, top each one with 2 slices of cheese, and let it melt.
Place 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, to with the bun tops and serve immediately.
Horseradish Mustard Mayonnaise
1/4 cup Mayonnaise
2 tbsp Dijon Mustard
2 tbsp 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 it for at least 30 minutes to allow flavors to meld.
*For a touch of extra flavor, try adding a few tablespoons of chopped fresh herbs such as chives, dill, or
Recipe taken from Bobby Flays Burgers, Fries, and Shakes cookbook. If you like burgers, I highly recommend this one! Every recipe we've tried is fantastic!
I have to give full credit for these buns to my friend Michele at Sweet Luvin in the Kitchen. She is amazing and a wonderful baker.
makes 8 buns
3 tbsp warm milk
1 cup warm tap water
2 tsp instant yeast
2 1/2 tbsp sugar
1 1/2 tsp salt
1 large egg, slightly beaten
3 1/3 cups white flour
2 1/2 tbsp butter, softened
In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, sugar and yeast. Pulse to combine. Next add the milk, egg, and butter. Pulse again to combine. Last add the warm tap water. Pour the water a little at a time, mixing a second or two in between. Only add enough water so that the dough is slightly sticky; you may need more or less depending on where you live, and the climate. Knead dough on low speed for about 5 minutes. The dough will be a little sticky, but do not add more flour at this point.
transfer dough to a bowl lightly sprayed with cooking spray. Cover loosely with a towel or plastic wrap and let it rise in a warm place until doubled in size. Watch it closely, raising times will change depending on temperature and climate.
Spray a baking sheet with cooking spray. Divide the dough into 8 equal portions (about 4 ozs each). Gently roll each portion of dough into a ball and place on the baking sheet, press down on the ball to form a disc. cover and let raise again until nearly doubled.
Meanwhile, preheat oven to 400 degrees Fahrenheit. Bake the buns about 12-15 minutes, or until the tops are golden brown.