Pass the Cook Book Club: Bobby Flay’s Crunchburger

It’s June’s edition of Pass the Cook Book Club! This month we cooked burgers from Bobby Flay’s Burgers, Fries, and Shakes and I have to say if the burger I tried is any indication of the rest of the cookbook, then it’s a dangerous one!

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This burger was so insanely good, I had to put comfy pants on afterwards. Bobby certainly knows what he’s doing when it comes to burgers and you really cannot go wrong with half an inch of cheese and crunchy potato chips. Of course then there’s the sauce which you’ll want extra of so I doubled the recipe for you. Thanks to Kita and Bobby, I look forward to being in a bathing suit this weekend even less than before but it was absolutely worth it. I almost paired it up with onion rings but decided it had enough going on already, but I couldn’t skip the Bobby Flay milkshake O:-). Post soon!

Crunchburger

One year ago: Dark Chocolate Peanut Butter Banana Cookies

CRUNCHBURGER

Serves 4

Ingredients:

HORSERADISH-DIJON SAUCE

1/2 cup mayo (I used 2% plain Chobani)

1/4 cup Dijon mustard

1/4 cup horseradish sauce

Salt and pepper

BURGERS

1-1/2 lbs ground chuck (80% lean) or ground turkey (90% lean)

Salt and pepper

1-1/2 Tbsp canola oil

8 slices American cheese, each 1/4″ thick (I could only find pre-sliced so I just pressed two together to get 1/4-inch slices)

4 potato hamburger buns, split and toasted

4 slices beefsteak tomatoes

4 leaves romaine

4 slices red onion

Horseradish-Dijon Sauce

4 handfuls potato chips (I used kettle chips for extra crunch)

Directions:

  1. For the sauce, whisk together the mayo, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the fridge.
  2. Divide the meat into 4 equal portions. Form each portion loosely into a 3/4″ thick burger and make a deep depression in the center with your thumb. Season both sides of the burger with salt and pepper.
  3. Cook the burgers, using the oil and topping each one with 2 slices cheese and a basting cover during the last minute of cooking.
  4. Place the burgers on the bun bottoms and if desired top with tomato, lettuce, onion, and a dollop of horseradish mustard mayo. Pile on the potato chips and top with the buns. Serve immediately.

Source: Bobby Flay’s Burgers, Fries and Shakes


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