Oaxacan Burger Bobby Flay Recipes

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PERFECT BURGER



Perfect Burger image

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

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
4 slices cheese (optional)
4 hamburger buns, split; toasted, if desired

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



The Bobby Flay Burger image

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

1 pound ground chuck
Salt and freshly ground black pepper
4 hamburger buns, split
1/4 cup best-quality mayonnaise
1/4 cup Dijon mustard
8 slices thinly sliced Swiss cheese
4 slices thinly sliced smoked ham
2 large dill pickles, sliced lengthwise into 8 slices

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

OAXACAN BURGER (BOBBY FLAY)



Oaxacan Burger (Bobby Flay) image

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

1/4 cup slivered almonds
2 tablespoons canola oil
1 small Spanish onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 tablespoons dried ancho chile powder
1 tablespoon new mexico chile powder
1 (28 ounce) can plum tomatoes, undrained, pureed
1/4 cup corn tortilla chips, crushed
1 ounce bittersweet chocolate, finely chopped
1 tablespoon honey
1 tablespoon pure maple syrup
salt
pepper
1 1/2 lbs ground chuck (or turkey)
salt
pepper
1 1/2 tablespoons canola oil
4 hamburger buns with sesame seeds, toasted if desired
2 ounces queso fresco, crumbled (about 1/2 cup)
1 Hass avocado, peeled, pitted and cut into 8 wedges
pickled onion (optional)

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

OAXACA BURGER WITH MANCHEGO, AVOCADO AND PICKLED HABANERO ONIONS



Oaxaca Burger with Manchego, Avocado and Pickled Habanero Onions image

Central Mexico's Oaxaca is home to a refined cuisine of earthy, spicy flavors and its crowning glory is mole. Gathering the ingredients needed to prepare this rich sauce may take some effort, but the end result - smoky, earthy with a delicate balance of fruity heat - is well worth it. Paired with nutty Manchego cheese, creamy avocado and spicy, acidic onions, this sophisticated burger hits all the right notes.

Provided by Bobby Flay

Categories     main-dish

Time 5h55m

Yield 4 servings

Number Of Ingredients 33

3/4 cup fresh lime juice
3/4 cup distilled white vinegar
3 tablespoons superfine sugar
2 teaspoons kosher salt
1/2 habanero chile, seeds removed
1 large red onion, peeled, halved, cut into 1/8-inch-thick slices
2 tablespoons canola oil
1 small Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
3 cups chicken stock
1 cup pureed plum tomatoes
1/4 cup pureed chipotle in adobo
3 tablespoons molasses
1 tablespoon honey
1 tablespoon pure maple syrup
2 tablespoons ancho chile powder
1 tablespoon New Mexico chile powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground chile de arbol
1/2 teaspoon ground cloves
Kosher salt and freshly ground black pepper
1/4 cup slivered almonds, toasted
1/4 cup crushed blue corn tortilla chips
1/4 cup chopped fresh mango
1/4 cup golden raisins
1 ounce semisweet or bittersweet chocolate, finely chopped
1 1/2 pounds ground chuck (80/20 percent), or ground turkey (90/10 percent)
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 cup grated Manchego
4 hamburger buns, split and toasted, if desired
1 ripe Hass avocado, peeled, pitted and sliced

Steps:

  • For the pickled habanero onions: Combine 1/2 cup water, the lime juice, vinegar, sugar, salt and habanero chile in a medium saucepan. Boil the vinegar mixture until the sugar is dissolved. Remove the saucepan from the heat and cool for 5 minutes. Put the onion slices in a small bowl. Pour the warm vinegar mixture over the onions and toss to coat. Cover the bowl and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture a few times.
  • Meanwhile, for the mole: Heat the oil in a saucepan until it begins to shimmer. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook, about 30 seconds. Stir in the chicken stock, pureed tomatoes, chipotle, molasses, honey, maple syrup, ancho chile powder, New Mexico chile powder, cinnamon, allspice, chile de arbol and ground cloves. Sprinkle with salt and pepper. Bring the mole to a simmer and cook, about 5 minutes. Add the almonds, chips, mangoes and raisins. Cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 30 minutes. Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the saucepan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Sprinkle with salt and pepper.
  • For the burgers: Preheat the grill to high for direct heat. Divide the ground meat into 4 equal portions, 6 ounces each. Form each portion into a 3/4-inch burger. Make a deep impression in the center of each burger, using your thumb. Brush the burgers on both sides with the oil and sprinkle with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to medium doneness, about 8 minutes. About a minute before removing the burgers from the gill, top with the Manchego and cover the grill. Transfer the burgers to the buns and top with a large dollop of the mole sauce, a few slices of avocado and some of the pickled habanero onions.

MIAMI BURGER



Miami Burger image

Provided by Bobby Flay

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 pound ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1/2 cup mayonnaise
3 cloves roasted garlic, mashed
4 hamburger buns, split
1/4 cup Dijon mustard
8 thin slices Swiss cheese
4 thin slices smoked ham
2 dill pickles, sliced into 1/4-inch-thick slices

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.
  • Heat a gas grill to high. Brush the burgers with canola oil and grill until desired doneness is reached. Remove the burgers to a plate.
  • 2. Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops.
  • 3. Warm the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to compress) until golden brown and the cheese has melted, about 1 1/2 minutes. Serve immediately.

BREAKFAST BURGER (BOBBY FLAY)



Breakfast Burger (Bobby Flay) image

Saw this on the CBS early show and they looked delicious! I don't know if I would eat these for breakfast, but they sure would hit the spot after a night out.

Provided by Brookelynne26

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground chuck (80/20 percent) or 1 1/2 lbs ground turkey (90/10 percent)
kosher salt & freshly ground black pepper
2 tablespoons canola oil
4 large eggs
4 slices American cheese (optional)
8 slices bacon, cooked until crisp
4 hamburger buns, split
chipotle ketchup (optional)
3 russet potatoes, peeled
1 quart vegetable oil
kosher salt

Steps:

  • MaKe the Shoestring Fries: Heat oil to 375 degrees F. Slice the potatoes lengthwise into 1/8-inch slices. Then cut each slice into 1/8-inch long strips. Add the strips in batches, separating them when they hit the oil. Fry until golden brown, remove and drain on paper towels and season with salt.
  • Make the Burgers: Divide the meat into four equal portions (6-ounces each). Form each portion into loosely into a 3/4 -inch burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
  • Cook the burger until slightly charred on both sides and cooked to desired doneness. Add the American cheese, during the last minute of cooking. Remove the burgers to a plate and loosely tent.
  • Reduce the heat of the pan/griddle to medium heat. Crack the eggs onto the cooking surface you used for the burgers and season the tops with salt and pepper. Let the eggs cook until the white just sets up, about 45 seconds. Gently flip the eggs over (trying not to break the yellow) and cook for 10 seconds. Place the eggs on top of the cheese on the burger. Place the burgers on a bun and top with the bacon and some of the shoestring fries. Drizzle fries with chipotle ketchup.

Nutrition Facts : Calories 2783.6, Fat 266.9, SaturatedFat 43, Cholesterol 352.9, Sodium 794.2, Carbohydrate 49.9, Fiber 4.4, Sugar 4.3, Protein 51.6

MIAMI BURGER (BOBBY FLAY)



Miami Burger (Bobby Flay) image

Make and share this Miami Burger (Bobby Flay) recipe from Food.com.

Provided by Brookelynne26

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb ground chuck (80 percent lean) or 1 lb ground turkey (90 percent lean)
kosher salt & freshly ground black pepper
1 1/2 tablespoons canola oil
1/2 cup mayonnaise
4 cloves roasted garlic, mashed
4 hamburger buns, split
1/4 cup Dijon mustard
8 thin slices swiss cheese
4 thin slices smoked ham
2 dill pickles, sliced into 1/4-inch-thick slices

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. Remove the burgers to a plate.
  • Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops.
  • Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately.

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