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Early Show Recipe - Bobby Flay’s Retro Burgers

by Jeanne on July 18th, 2008

I haven’t been much of a red meat eater lately but I do enjoy a good hamburger.  I know a lot of people have gotten used to the fast food burgers that you can get at a drive-thru window but remember when these sandwiches were big, juicy and full of flavor?  Whenever I can, I try to track down a great burger place so that I can have my fix when the craving strikes (the Planet Dailies in the Planet Hollywood in Las Vegas has great hamburgers!).  Fortunately, you can always make them at home!

Chef Bobby Flay was on The Early Show where he shared his tips for making fantastic “retro” burgers, grilled friends and a black and white malted.  Here’s a video (recipes follow):

Crunch Burger (The Signature Burger)

Ingredients

• Burger
• 1-1/2 lbs freshly ground chuck (80/20)
• Salt and freshly ground pepper
• 8 slices cheddar cheese, sliced 1/4 inch thick
• 4 slices beefsteak tomatoes
• 4 leaves romaine lettuce
• Sliced Red Onions
• Horseradish Mustard
• 4 Sesame Seed Hamburger Buns
• Potato chips

Directions

Preheat grill to high. Form the meat into four 6-ounce burgers. Season burgers on both sides with salt and pepper. Grill for 3-4 minutes on each side for medium 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 onions, tomato, lettuce and a dollop of the mustard and potato chips.

More after the jump!

Philly Burger

Ingredients

• Burger
• 1-1/2 lbs freshly ground chuck
• Salt and freshly ground pepper
• 8 slices aged provolone cheese, sliced 1/4 inch thick
• 2 roasted red peppers, peeled, seeded, stemmed and coarsely chopped
• Pickled hot pepper rings
• Spanish onion, chopped and sautéed until soft
• 4 Sesame Seed Hamburger Buns

Directions

Preheat grill to high. Form the meat into four 8-ounce burgers. Season burgers on both sides with salt and pepper. Grill for 3-4 minutes on each side for medium 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 red peppers, hot peppers, and onion.

Napa Valley Burger
Ingredients

• Meyer Lemon-Honey Mustard
• 1/4 cup Dijon mustard
• 1 heaping tablespoon clover honey
• 1 teaspoon orange zest
• ½ teaspoon lemon zest
• 1 tablespoon fresh orange juice
• 1 teaspoon fresh lemon juice
• Salt and freshly ground black pepper

Directions

Whisk together all ingredients, cover and refrigerate for at least 30 minutes and up to 24 hours to allow flavors to meld.

Burger

• Burger
• 1-1/2 lbs freshly ground chuck
• Salt and freshly ground pepper
• 8 slices goat cheese, sliced ½ thick
• Watercress
• Meyer Lemon-Honey Mustard
• 4 Sesame Seed Hamburger Buns

Directions
Preheat grill to high. Form the meat into four 8-ounce burgers. Season burgers on both sides with salt and pepper. Grill for 3-4 minutes on each side for medium doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let soften slightly, approximately 1 minute. Place burger on bun, drizzle with some of the mustard and top with a few sprigs of watercress.

Grilled Fries with Bobby’s Secret Sauce

Secret Sauce

• 1/2 cup prepared mayonnaise
• 1 small red pepper, roasted, peeled, seeded and diced
• 1 chipotle chile in adobo
• Salt and freshly ground black pepper

Directions

Combine all ingredients in a food processor and process until smooth. Transfer to a bowl, cover and refrigerate for at least 1 hour to allow flavors to meld.

Ingredients

• 6 Idaho potatoes, scrubbed
• 1/4 cup vegetable oil

Directions

Place potatoes in a pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
Heat grill to high. Brush potatoes with oil and grill until golden brown and cooked through, 3-5 minutes. Serve with secret sauce on the side.

Black & White Malted
Serves: 1

Ingredients

• 11 ounces good quality vanilla ice cream (such as Edy’s or Haagen Daz)
• 4 ounces whole milk
• 2 ounces good quality chocolate syrup
• 2 tablespoons malt powder
• Freshly whipped cream
• Shaved chocolate

Directions
Combine ice cream, milk, chocolate syrup and malt powder in a blender and blend until smooth. Pour into a large glass, top with a dollop of whipped cream and garnish with shaved chocolate.

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