Crunchburger Aka The Signature Burger Recipes

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CRUNCHBURGER (AKA THE SIGNATURE BURGER)



Crunchburger (aka the Signature Burger) image

Provided by Bobby Flay

Categories     Side

Yield Serves 4

Number Of Ingredients 10

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 (see page 15), if desired
4 slices beefsteak tomato (optional)
4 leaves romaine lettuce (optional)
4 slices red onion (optional)
Horseradish Mustard Mayonnaise (page 109), optional
4 handfuls of potato chips

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.
  • Cook the burgers, using the oil (see page 16) and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking (see page 21).
  • 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.

NEW JERSEY BURGER (AKA THE CRUNCHBURGER)



New Jersey Burger (Aka The Crunchburger) image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
8 slices American cheese, each 1/4-inch thick
4 potato hamburger buns, split; toasted, if desired
4 slices beefsteak tomato
4 leaves romaine lettuce
4 slices red onion
Horseradish mustard mayonnaise
4 handfuls potato chips

Steps:

  • 1. 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.
  • 2. Heat a gas grill to high. Brush the burgers with canola oil and grill until desired doneness is reached. Top each with 2 slices of cheese and cover during the last minute of cooking.
  • 3. Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and dollop of horseradish mustard mayonnaise. Pile on the potato chips, cover with the bun tops, and serve immediately.

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