Philadelphia Burger Bobby Flay Recipes

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.

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.

BOBBY FLAY'S VEGGIE BURGER

Steps:

• 1. Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the mushrooms and let sit for at least 3 minutes without touching. Stir and let sit again until mushrooms begin to brown and water begins to evaporate. Cook until golden brown and dry. Season with salt and pepper. Add the barbecue sauce and a splash of water and cook until the mushrooms are glazed, about 2 minutes. Transfer to a baking sheet and let cool to room temperature.
• 2. Combine the mushrooms, Quinoa and Chickpea Puree in a bowl. Mix in the cilantro. Taste for seasoning, adding more salt and pepper if needed. (Remember that the quinoa was seasoned with salt, the mushrooms were seasoned with salt and pepper and the egg wash and quinoa flour will be seasoned). Cover the mixture and refrigerate until chilled, at least 2 hours.
• 3. Heat 2 inches of oil in a medium high-sided saute pan over high heat until it registers 350 degrees F on a deep-fry thermometer.
• 4. Form the burgers (using a ring mold) into 4 burgers (I got 4 burgers that were each about 4 1/8 ounces).
• 5. Whisk together the eggs in a shallow bowl and season with salt and pepper. Put the quinoa flour in a shallow bowl and season with salt and pepper.
• 6. Using a fish spatula, gently put a patty into the egg wash; remove and let the excess drip off. Dredge the patty in the flour and tap off the excess. Repeat with the remaining patties.
• 7. Fry the patties until golden brown and crisp, about 3 minutes, flipping halfway through the cooking process. Remove to a plate lined with paper towels.
• 8. Heat the remaining 1 tablespoon oil in a large nonstick pan over high heat until it shimmers. Add the patties and top each with a slice of cheese. Remove from the heat and slowly add 1/4 cup of water to the pan (careful not to hit the burger). Cover, return to the heat and count to 10. Remove the lid, the cheese will be melted.
• 9. Place the burgers on the bottoms of the buns, top with a large dollop of Green Onion-Mustard Slaw and drizzle with some of the reserved mustard dressing.
• Combine the salt with 1 cup of water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa, bring to another boil, reduce the heat to medium-low, cover and cook until tender and the water is absorbed, about 25 minutes. Remove from the heat, let sit for 10 minutes and fluff with a fork. Spread evenly onto a baking sheet and let cool completely. The quinoa can be made a day ahead and stored in a container with a tight lid.
• 1. Drain the chickpeas in a colander. Rinse and drain again. Line a baking sheet with paper towels and drain the chickpeas for at least 15 minutes.
• 2. Transfer the chickpeas to a food processor and process until coarsely chopped. Transfer to a bowl.
• 1. Whisk together the vinegar, honey, mustards and sugar in a medium bowl until smooth.
• 2. Combine both cabbages and both onions in a large bowl. Add 1/2 cup of the dressing and toss to combine. Season the slaw with salt and pepper and let sit at room temperature for at least 30 minutes to allow the flavors to meld and the cabbage to wilt. The slaw can be made 4 hours in advance and stored covered in the refrigerator. Reserve the remaining dressing for the burger.

PHILLY BURGER

Steps:

• Bobby's Perfect Patty
• Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.
• Provolone
• Oozy cheese makes this burger: Two slices of aged provolone are added during the last minute of grilling.
• Hot Peppers
• Bobby likes his Philly cheesesteaks with lots of pickled hot peppers, so he loads them on here, too.
• Roasted Peppers
• In place of classic griddled bell peppers, Bobby uses roasted red peppers, sliced into strips.
• Onions
• Bobby sautes thin rings of Spanish onion in canola oil until soft and golden to top off the burger.

BBQ BURGERS

Steps:

• Heat a gas or charcoal grill to high. Brush the grill grates with oil.
• For the coleslaw: Combine the carrot, cabbage, onion, vinegar, mayonnaise, oil and sugar in a large bowl. Season with salt and pepper to taste. Let the slaw sit at least 15 minutes before serving.
• For the spice rub: Whisk together the ancho chile powder, paprika, coriander, cumin, mustard powder, oregano, cayenne and 1 teaspoon each salt and pepper in a small bowl.
• For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper. Sprinkle the spice rub on one side of the burgers then brush with oil. Grill, spice rub-side down first, covered, until golden brown and slightly charred, about 4 minutes per side for medium.
• While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
• Add 2 slices of cheese to the tops of each burger. Cover the burgers with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
• Place the burgers on the bottom buns and spoon about 2 tablespoons of the BBQ sauce on each. Top with the sliced pickled jalapenos, some of the coleslaw and the top buns and serve immediately.

PHILADELPHIA BURGER (BOBBY FLAY)

Steps:

• Heat 2 tablespoons oil in a saute pan over medium-high heat until almost smoking.
• Add onions and cook, stirring occasionally, until soft and light golden brown, about 20 minutes.
• Remove and set aside.
• Divide meat into 4 equal portions.
• Shape each into a patty and make a depression in the center.
• Season both sides of meat with salt and pepper.
• Heat remaining oil over high heat until it begins to shimmer.
• Cook burgers to desired doneness, about 4 minutes per side for medium-rare.
• During the last minute of cooking, add cheese and cover pan.
• Top burgers with peppers and parsley.

BOBBY FLAY'S HAMBURGER WITH DOUBLE CHEDDAR CHEESE

Steps:

• Preheat grill or a cast iron skillet to high.
• Divide the sirloin into 8(4-ounce) burgers.
• Season on both sides with salt and pepper, to taste.
• Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness.
• During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute.
• Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.
• HORESERADISH MUSTARD: Whisk mustard and horseradish together in a small bowl.
• GRILLED VIDALIA ONIONS: Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown.

GARLIC BUTTER BURGER (BOBBY FLAY)

Steps:

• Place butter, garlic, shallot and parsley in a food processor.
• Process until smooth.
• Season with salt and pepper.
• Place in a bowl, cover, and refrigerate 30 minutes to blend flavors. (Butter can be made up to 24 hours ahead.).
• Bring to room temperature before serving.
• Preheat broiler.
• Brush buns with about 4 tablespoons garlic butter.
• Toast for about 30 seconds; don't let them get too brown.
• Divide meat into 4 equal portions.
• Shape each into a patty and make a depression in the center.
• Heat oil over high heat until it begins to shimmer.
• Cook burgers to desired doneness, about 4 minutes per side for medium-rare, brushing every 30 seconds with remaining garlic butter.
• Burgers and buns can also be cooked on the grill.

MIAMI BURGER (BOBBY FLAY)

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.

BREAKFAST BURGER (BOBBY FLAY)

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.