Bobby Flay's The Perfect Burger (aka The Crunch Burger)

I saw this on the Today Show a couple of weeks ago and decided to give it a try.  This is seriously "The Perfect Burger" as far as I'm concerned!  Juicy, sloppy, cheesy goodness!!  I may never cook hamburgers any other way ever again!  I put a little yellow mustard and catsup on my buttered and lightly toasted bottom bun, some Chipotle Sweet Relish, Dill Pickle chips, 2 thin slices of Beefsteak Tomato, Romaine Lettuce and Lay's Lightly Salted Potato Chips on the burger with a little Mayonnaise on the top bun.  Perfect Burger!  - Cathy, May 28, 2106

The Perfect Burger (aka The Crunch Burger)

Bobby Flay

 May. 16, 2016 at 8:15 AM

Samantha Okazaki / TODAY

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SERVINGS:  4

 Burger season is right around the corner! Avoid common mistakes and make this recipe from burger aficionado Bobby Flay.

Ingredients

• • 1½ pounds ground chuck (80/20)
  • Kosher salt and freshly ground black pepper
  • Canola oil
  • Thin slices of white American cheese
  • Thin slices of white cheddar cheese
  • Sliced beef steak tomatoes
  • Sliced dill pickles
  • Sliced red onion
  • Romaine lettuce
  • Martin's seeded soft burger buns
  • Lay's potato chips
  • 6-inch wooden skewers
  • Dijon mustard
  • Horseradish mustard
  • Ketchup

Preparation

1. Form the meat into 4 equal-sized patties (6-ounces each) no more than ¾-inch thick.  TIP 1 - 80/20 ground chuck is Bobby's preferred choice for burgers because of the relatively high fat content, guaranteeing a juicy burger.

2. Using your thumb, make a deep depression in the center of each burger to keep the burger from puffing up and bulging in the center. 

3. Season the outside of the burger liberally with salt and pepper.  Do not season the meat mixture itself or add herbs or onions or garlic to it.  That is meatloaf.  We are making burgers.

4. Heat a cast iron pan or griddle over high heat until it begins to slightly smoke.  Add a few teaspoons of canola oil and put the burgers in the pan or on griddle and do not touch until a crust has formed on the bottom, this will take at least 3 minutes. Once a crust has formed, use a metal spatula and flip over and continue cooking until a crust has formed on the bottom and cooked to desired doneness (MEDIUM) another 4 minutes. DO NOT PRESS ON THE BURGER.

5. Place 2 slices of cheese on each burger add a few splashes of water and immediately cover the pan tightly and cook until cheese is completely melted, about 30 seconds.

6. A soft bun with sesame seeds is the way to go. Lightly toast the bun (if desired) and place the burger on the bottom of the bun. Add desired toppings and a few potato chips. Place top of bun on top and place a skewer through the burger.  

Bacon Chili Cheeseburger

Bacon Chili Cheeseburger

2 strips bacon, cooked crisp and chopped fine
4 Tbsp Thousand Island Dressing
1 lb lean ground sirloin (I used chuck...it tastes better!)
1/2 cup Heinz chili sauce
1/2 Tbsp chili powder
Garlic Salt and Pepper to taste
Munster Cheese slices
Hamburger Buns, toasted
Shredded Lettuce
Chopped Tomato
Extra chili powder for garnish

Combine the chopped bacon and Thousand Island Dressing in a small bowl.  Refrigerate while preparing the burgers.

Heat the grill to medium high.  Mix beef with chili sauce and chili powder.  Shape the mixture into 4 burgers and cook to desired degree of doneness.  When the burgers are almost done, top each with cheese.

Place burgers on toasted buns and top with Bacon Dressing, lettuce and tomato.  Sprinkle tomatoes with a bit of chili powder and serve.

These were OK.  They had a sweeter taste than I like and not nearly enough "chili" flavor.

From laurasleanbeef.com

Crunchy Onion Cheeseburgers

Crunchy Onion Cheeseburgers

1 lb ground chuck
1 small can French's French Fried Onions
1 Tbsp Worcestershire sauce
Garlic Salt and Pepper to taste
4 slices American cheese
Hamburger Buns, split and toasted
Lettuce, Tomato, Pickles, Catsup, Mustard, Mayonnaise (whatever you like)

Combine the ground chuck, 1/2 can crushed fried onions, Worcestershire, garlic salt and pepper. Lightly mix and form into 4 patties.  Cook in a hot iron skillet that has been lightly rubbed with butter (or olive oil, or whatever you like) until brown and done to your taste.  Top with cheese and let melt.  Serve on buns with the remaining fried onions and whatever toppings you prefer. 

These were really good!  Would be awesome on the grill!  Adapted from the recipe at Frenchs.com

Alabama Smokehouse Pig Burger with White BBQ Sauce

Alabama Smokehouse Pig Burgers with White BBQ Sauce

White BBQ Sauce:
3/4 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon lemon juice
2 tablespoons white sugar
2 teaspoons freshly ground black pepper

Combine all ingredients and whisk until well mixed. Cover and refrigerate until ready to use.

Pig Burgers:
12 slices thick cut hickory smoked bacon
2 pounds ground pork
1 tablespoon smoked paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for grill rack
6 thick slices smoked Gouda (recommended: Boar's Head)
6 kaiser rolls, split
1 1/2 cups finely shredded green cabbage

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Heat a large fireproof nonstick skillet on the grill. Add the bacon and cook over medium-high heat until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Reserve the rendered bacon fat from the skillet.

Patties:
Combine the pork, smoked paprika, chili powder, cayenne, salt, and pepper in a large bowl. Add 1 1/2 tablespoons of the rendered bacon fat from the skillet. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the size of the rolls.

Brush the grill rack with oil. Arrange the patties on the rack, cover, and cook, turning once just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of smoked Gouda and put the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread a generous amount of Alabama White Barbecue Sauce on the cut sides of the rolls. On each roll bottom, put some shredded cabbage, a cheese-topped patty, and 2 slices of bacon. Cover with the roll tops and serve.

As seen on Food Network, Recipe courtesy of Harold Cohen. These are delicious! I added bread & butter pickles, shredded romaine (instead of the cabbage), and sliced tomatoes and they were fabulous!

West Coast Cheese Burgers

West Coast Cheese Burgers

Special Sauce:
1/3 cup mayonnaise
3 Tbsp catsup
1 Tbsp yellow mustard
1 Tbsp Frank's Red Hot Sauce
1/2 tsp garlic powder
1/2 tsp smoked paprika
2 tsp honey

Combine all sauce ingredients in a small bowl and whisk together until well blended. Cover and refrigerate until serving.

Grilled Onions:
1 Tbsp olive oil
1 large Vidalia onion, chopped
1 Tbsp BBQ sauce

Heat the oil in a medium sized skillet over medium heat. Add the onions and cook until soft and lightly caramelized, about 15 minutes. Add the BBQ sauce and cook 2 minutes more. Remove the onions from the pan to a small bowl and set aside.

Burgers:
1 lb ground chuck
Garlic Salt & Pepper
4 slices American cheese
4 Hamburger Buns with sesame seeds
2 Tbsp butter
Splash of Worcestershire sauce
Sliced ripe Beefsteak tomatoes
Shredded Lettuce

Preheat the broiler. Shape the ground chuck gently into 4 patties. Season with garlic salt and pepper and set aside. Melt the butter in a large skillet over medium heat. Lightly brush the split buns with some of the butter and place cut side up on a sheet pan. Cook the hamburger patties in the buttered skillet 4-5 minutes on the first side, then flip and cook the other side until the burger is as done as you want it. Splash on some Worcestershire sauce after you flip them. Top with cheese slices about 1 minute before they're done. In the meantime, lightly toast the buns under the broiler.

To assemble, spread about 1 Tbsp of the sauce on both bun halves. Place the patties on the bottom half of each bun and top with the BBQ onions, tomatoes and lettuce. Cover with the top half of the bun to serve.

Good burgers! The sauce and the onions were very tasty! John ate 2!

Adapted from a Brian Boitano recipe.