so you know what’s a genius idea??
because nothing makes more sense than deciding to commit yourself to cooking something and sharing it when you’re simultaneously deciding to take time off from doing that.
well needless to say, i didn’t participate in the may recipe share but i decided to get on the ball for june. and it could not have been more perfect timing… june meant burgers and i am on a completely burger kick at the moment! as in they are part of my meal plan every week. i’m not sure how long this kick is going to last but i’m good with.
but back to the cookbook club…. kita decided that june’s recipes would come bobby flay’s burgers, fries and shakes cookbook. i took the rather boring route and went for the crunchburger (aka signature burger). honestly it was more because the other choices (a greek burger and a tuna burger) didn’t strike my fancy than anything else. a good old fashioned burger i can totally get behind. the twist on this is the potato chips.
you heard me right.
potato chips on top of the burger. just like you’d do with lettuce and tomato.
and let’s all be honest with ourselves. any sandwich is made better by adding some potato chips.
(p.s. if you never did that, you’re totally missing out.)
but the truth is…. i could do without the chips.
i also felt the horseradish mayo was slightly over hyped.
this burger was still fantastic. and i really attribute that to having quality meat. the burger itself is simply ground meat patties seasoned with some salt and pepper. that’s it. it was almost revolutionary to me. it was ground beef heaven. no lie.
and let’s be honest…. burgers and july 4th are totally meant to be.
a couple things:
- bobby specifies american cheese. while i will agree that it is the meltiest and makes the best grilled cheese (assuming we’re not counting pimento cheese in the argument), i prefer other cheese on my burgers. i like to mix it up and my local whole foods has had this cheese out for sampling and it is like BUTTAH so that’s what i went with. use your preference.
- i happen to really like horseradish and the heat from something like creole mustard. needless to say, i upped the horseradish in my spread and used a whole grain dijon. next time, i will up the horseradish more and use true creole mustard. if you are not a fan, use less horseradish and traditional dijon.
- i tend to keep the fat at a minimal when i use ground beef. that being said, if you want to make juicy, delicious burgers you need some fat. i went with 50% ground sirloin (95/5 lean/fat ration) and 50% ground chuck (85/15 lean/fat ration).
- i also like my beef medium rare, including ground beef. this freaks some people out. i like to live dangerously what can i say?
- 3/4 lb ground sirloin (95/5 lean/fat ratio)
- 3/4 lb ground chuck (85/15 lean/fat ratio)
- garlic salt and pepper
- 8 slices cheese, each 1/4″ thick – mine was more like 12 slices but that’s because the block of cheese was about 1″ wide there were 3 slices per burger
- 4 buns, split and toasted
- Horseradish Mustard Mayo, recipe below
- 4 handfuls potato chips – i used bbq, but use whatever you have / prefer
- additional toppings (lettuce, tomato, onion) as desired
- gently mix together your meat; divide into 4 equal portions. gently form each portion into a patty approximately 3/4″ thick; press a deep indention into the center of the patty to help prevent the patty from shrinking too much. season both sides with garlic salt and pepper; set aside to heat a cast iron skillet (or another heavy bottom skillet).
- heat the cast iron skillet over medium heat with a small amount of canola oil in it. cook the burgers 3 min per side (for medium rare), topping with cheese the last min or so of cooking.
- spread horseradish mayo on both sides of the buns; place burgers on the buns and top with toppings as desired. pile the potato chips on the burgers and top with bun. serve with some fries and a cold beer.
- 1/4 c mayo
- 1 tbs Dijon mustard
- 1 tbs whole grain Dijon mustard
- 3 tbs drained prepared horseradish
- salt and pepper
- mix together the mayo, mustards and horseradish. season with salt and pepper to taste. let mixture sit in the fridge for at least 30 min for the flavors to meld together.
check out what some other fantastic people made:
recipe adapted from: bobby flay’s burgers, fries and shakes cookbook