Bobby Flay Burgers With Russian Dressing Recipes

PERFECT BURGER

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.

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.

CLASSIC BURGERS WITH CHEESE, CHIPOTLE KETCHUP, HORSERADISH MUSTARD AND RUSSIAN DRESSING SLAW

Steps:

• For the slaw: Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika and some salt and pepper.
• Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, toss to combine. Pour the dressing over the vegetables and toss again. Cover and refrigerate for at least 30 minutes and up to 8 hours.
• For the ketchup: Whisk together the ketchup and chipotles in a small bowl.
• For the mustard: In another small bowl, whisk together the mustard and horseradish.
• For the burgers: Heat a gas or charcoal grill to high. Form the ground beef into four 3/4-inch-thick patties by tossing the meat from hand to hand and flattening gently. Make a well in the center of each patty with your thumb. Brush the patties with oil and season generously with salt and pepper.
• Grill the burgers until slightly charred and crusty, about 3 minutes (5 minutes for turkey, which must be cooked through to serve). Flip and continue grilling until slightly charred and crusty on the other side, 4 to 5 minutes longer for medium doneness (another 5 minutes for turkey). During the last minute of cooking, top each burger with two slices of cheese; cover the grill and cook until the cheese has melted.
• Transfer the burgers to a platter. If desired, toast the buns on the grill, flat-side down, for about 15 seconds, or until golden. Place the burgers on the bun bottoms. Top with some chipotle ketchup, horseradish mustard, Russian slaw dressing and a few potato chips, if using. Set the bun tops on top and serve immediately.

RUSSIAN DRESSING SLAW

Steps:

• Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika, and some salt and pepper.
• Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, and toss to combine. Pour the dressing over the vegetables and toss again. Cover and refrigerate for at least 30 minutes and up to 8 hours.

BOBBY FLAY BURGERS WITH RUSSIAN DRESSING

Steps:

• Bobby Flay – Burgers with Russian coleslaw dressing Burgers • Good quality meat, press into patties, lots of S&P, on grill, dent the middle, pour a bit of Canole oil on them, flip, cook thru and rest them. Russian coleslaw dressing • ¼ to ½ green cabbage, sliced. Lots of Green onions, one grated carrot, small bit of grated yellow onion • Dollop of Ketchup, dollop of mayo, S&P, celery seed, red wine vinegar, smoked paprika - all to taste. Mix dressing with the vegetables, just to get the vegetables wet, do no€™t smother them in the sauce. Fresh buns toasted on the grill, two slices of favourite cheese, put on buns, add coleslaw and a couple of chips for crunch. Sweet potato fries on grill • Parboil sweet potatoes, cut off ends, cut into wedges. Brush on canola oil, add S&P, grill them till done. • Dipping sauce – Dijon and whole grain mustard, liquid honey to taste S&P, chopped fresh mint. • Dip fries in sauce, eat and enjoy

BOBBY FLAY'S ARGENTINEAN BURGER

Steps:

• Chimichurri: combine parsley, oregano, and garlic in food processor until coarsely chopped. Add paprika, vinegar, and oil , season with salt and pepper, then process until smooth. Scrape into a bowl. Let sit at room temp for 30 min before serving. Sauce can be made 8 hrs in advance, tightly covered, and refrigerated. Bring to room temp before serving.
• Divide meat into 4 equal portions. Form each portion loosely into 3/4-inch thick burger and make a deep depression in the center with your thumb.
• Season both sides with salt and pepper.
• Cook burgers, using the oil and topping each one with a slice of cheese and and a basting cover* during the last minute of cooking.
• Place the burgers on the buns, top with a large dollop of sauce and sliced onion. Serve immediately.
• *Basting Cover - an inexpensive aluminum dome used in diners. It looks like the lid of a sautee pan, except that it is domed to fit over the burger. If you don't have this, you can use a sturdy metal bowl, or tent each burger with a square of aluminum foil. The cover helps to properly melt the cheese.