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Crunch Burgers Recipe

Crunch Burger Recipe - Photo by Ben Fink

Food Network chef Bobby Flay's signature burger. This is the "house" burger at Flay's Burger Palace. It's a basic burger (he likes it garnished with red onion, tomato, Romaine lettuce, and horseradish mustard) with crunch. The crunch factor comes from a big handful of potato chips layered between the burger and the bun. "Some of you may have added chips to your sandwiches as kids, and if people ever told you that you were nuts, I'm here to say that you're not! Oozing melted cheese becomes a part of the chips and those crunchy chips become a part of the burger — delicious. I love getting a mouthful of juicy burger and salty, crispy potato chips in one bite; it's a way to get a true contrast of textures into your cheeseburger. In fact, I make it an option to have all of the burgers at Bobby's Burger Palace crunchified."

Yield: 
4 servings
Ingredients: 

1-1/2 lb. ground chuck (80% lean) or ground turkey (90% lean)
Kosher salt and freshly ground black pepper
1-1/2 tbsp canola oil
8 slices American cheese, each 1/4" thick
Potato chips for topping (optional)
4 potato hamburger buns, split; toasted
4 slices beefsteak tomato (optional)
4 leaves Romaine lettuce (optional)
4 slices red onion (optional)

Horseradish Mustard Mayonnaise
You would typically find this sauce served alongside a thick cut of prime rib. The blend of mellow mayonnaise, pungent horseradish, and sharp Dijon mustard complements steak so well that it is no surprise that it does the same for a beef burger. A rich salmon burger would also take beautifully to the sauce. For a touch of extra flavour and colour, try adding a few tablespoons of chopped fresh herbs such as chives, dill, or tarragon.

1/4 cup mayonnaise
2 tbsp Dijon mustard
2 tbsp drained prepared horseradish
Kosher salt and freshly ground black pepper

Instructions: 

Burgers

Step 1: Combine ground meat, salt, pepper and canola oil. Form into patties and grill on the barbecue.

Step 2: Add a dollop of horseradish mustard mayonnaise (see below) to each bottom bun. Add grilled patties to each bottom bun. Layer each patty with cheese, tomato, lettuce and onion. Top with potato chips (for crunch).

Horseradish Mustard Mayonnaise

Step 1: Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavours to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator.

See more recipes from Bobby Flay.

Reprinted with permission from Bobby Flay's Burgers, Fries & Shakes (2009 Clarkson Potter).

Author: 

Bobby Flay

Photographer: 

Ben Fink

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