Recipe

November 24, 2011

Crunch Burgers Recipe

Recipe:

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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).

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

Directions

Yield:

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).

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Photographer:

Ben Fink

Tags: barbecue Bobby Flay Bobby Flay's Burgers Fries Shakes burger Cheeseburger chef cookbook Food Network hamburger Iron Chef Recipe Summer

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