Bobby Flay's Top 5 Burger Recipe Videos | Food Network

So I'm going to take some poblano chilies and I think I'm going to make green chili cheeseburgers, something that I first really got into when I was in Santa Fe, New Mexico. So the first thing I'm going to do is I'm going to get my green chilies on the fire because I can actually cook these way ahead of time. So I just want them to be ready so that when my burgers come you know hot off the grill I can just garnish them with the cheese and the green chilies. So I'm going to fire roast my green chilies just by putting a little canola oil and some salt and pepper on there and just getting them on the grill. What I want to happen here is to get the skin to start to blister and it will get that nice charred color and flavor and I can actually take the skin off and then take the seeds and the stems out and I'll just have the flesh of the green chili and I can lay it right on top of the burger. I have my patties in my refrigerator just to let them get cold. So I just put a little canola oil on top, just a very light brushing and then some salt and pepper. Now we can just go over to the grill. Okay and the idea is to only turn these one single time and we let them to get nice and crusty, let the grill do its job and then we can garnish them later on. This is the way I like to cook burgers, really simple, good good chopped meat, a good amount of fat in the chopped meat, somewhere between 80 to 85 percent meat to fat and then season them really well and let them grill and then all the flavors come in the condiments. I have some provolone cheese here. You know it's a fairly mild cheese, it's a great melting cheese. If you can't find provolone, Monterey Jack would work really well, you know or like a white cheddar or even a yellow cheddar is totally fine. I always like provolone and Monterey Jack better just because I feel like it melts better. I like really good melted cheese on my burgers and I have to have toasted buns on my hamburgers. So I'm going to take a little bit of oil and just brush the inside of my hamburger bun just a little bit and in fact you know I treat the bun like anything else. I season it, I salt and pepper it a little bit. Plenty of room. This is going to go pretty quickly so you can't go anywhere now. That's what you want to see, slightly toasted. Now these are poblano chili so they're not very spicy, they just have a great pepper flavor and then by the time this cheese melts you should have some perfectly cooked cheeseburgers. Cover the grill and that's how you melt the cheese. Very important to melt the cheese all the way. I can't stand half melted cheese on burgers. It's just, it's just not the same. You know you just got to let it go for that extra 20 or 30 seconds. Makes all the difference in the world. Welcome to green chili cheeseburger land. That's what I'm talking about. That looks real good Bobby. Thank you. Smells really good from here. I'm just going to use a little bit of hot sauce to give it a little moisture. I mean you know you can always just kind of throw a burger on the grill, throw some american cheese on it and you know be perfectly fine but just a little extra effort you know just to do something a little different. You know why not? We're making a burger today and I'm going to show you how simply I season my burger. We don't want to over mix the burger. We don't want to work with the burger too much. We want it to be sort of just formed together. What I like to do is take my thumb, you've seen me do this before, and just make a well in the middle of the burger. I do that because I'm kind of faking out the burger. When I put the burger on the grill what's going to happen? It's going to sort of plump up and almost become like a football and what I don't want to do is then walk over there and take the back of my spatula and push it down to the shape that I want because I'm going to lose all the juices. So we're going to preempt that and we're going to make a well in the burger so that when it actually cooks it's going to come back to the shape that we want. I like to make my burgers around six ounces and also not too thick. We're going to the turkey burgers. Turkey burgers have become very very popular lately. It's about 90% meat to about 10% fat. Same thickness, same weight, same technique. Obviously it's going to be a little bit drier than beef. You really need to sort of walk the line in terms of how much you cook it. Obviously it has to be cooked all the way through. Here's all my seasoning. Salt, freshly ground black pepper, that's it. And I season very liberally on both sides because this is going to create flavor but it's also going to help form a crust on the outside of the burgers. I'm going to take a little bit of canola oil. All right let's go to the grill. Hot part of the grill, our turkey burgers. Let's get back to the basics here. So we want to flip these burgers one time. I want them to get nice and crusty on one side. Flip them, let them cook through. I like my beef burgers around medium. It's just always the way I've eaten them. Let's check our burgers. All right nice and crusty. Turkey burgers. Look at that. See the turkey burgers were a little bit closer to the high heat. They got even a nicer crust than the beef burgers. And if you notice they didn't stick to the grill. Why? Because I left them alone. I just let them cook on their own. So I'm going to use two different kinds of cheeses. For the beef burgers I'm going to use American. And then for the turkey burgers what should I use? Swiss? Let's do pepper jack. Why not? This way I'll be able to identify which burger is which. Our beef burgers, two slices of American cheese. Because a lot of times the American cheese is sliced kind of thinly. Close the grill. 15-20 seconds something like that. Because you want this cheese to become part of the burger. Just like this. Cheeseburger, American cheese, coleslaw with Russian dressing, some chipotle ketchup, a little bit of potato chips. We're going to cover our burger. You can hear the crunch. Just like that. The word that comes to mind is satisfying. That's exactly what you want. Now I'm going to make a Louisiana burger. So we're going to start with sweet paprika, a little cayenne pepper. We have some onion and some garlic powder, dry thyme, black pepper, some salt. Mix that up. All right so I'm going to start on my remoulade with a good quality mayonnaise and then some mustard, whole grain and some Dijon. Some salt and pepper. Whisk that up. Some green onions, then some fresh parsley. Louisiana hot sauce. And I'm going to whisk that up. In my burger I take the patty, I take my thumb and I make a well in the burger. So I take a little bit of canola oil and I'm just going to brush the burger just a tiny bit so that the spice rub stays on it. The salt and pepper and then the spice rub. So now I'm going to put the burger's spice side down. You see that? Nice and crusty on the outside and the spice rub has really become part of the of the burger. I actually have taso ham. I just wanted to get some heat through it. All right so I'm going to take my taso ham off and I'm just going to put half a slice of ham on each one of the burgers and I'm going to cover it up with our pepper jack cheese. So I'm toasting my hamburger rolls here. I forgot to do one thing in our remoulade. I actually forgot to put cornichons in here. So I'm going to put a little remoulade on the bottom of the bun. Let's check on our burgers. See that one looks good. All right so I'm going to put a little remoulade right on top of the burger here. I like contrast of texture so I put very thin crisp potato chips on my burger. The idea is to kind of crunch it down. The mustards in the remoulade, there's two different mustards in there. Crunch is key. Hey everybody I'm Bobby Flay and today we're making burgers. Now I think of burgers as the quintessential sandwich. Each component must be treated with the utmost respect to get the perfect result. Now at my burger place, Bobby's Burger Palace, I do a signature burger called the crunch burger. It's a burger with double cheese and potato chips on the burger for that extra crunch. It's the best burger there is. So the first thing I'm going to do is actually make a burger and let me just show you how I do that. Usually about six or seven ounces of chopped meat. 80% meat to 20% fat is what I like to use because I like to have a little flavor in my burger and the flavor is going to come from the fat. Tuna or salmon patties also make a great crunch burger. And here's a little trick that I do. I just make a little well with my thumb in the middle of the burger and then when the burger cooks it actually comes back to shape. Otherwise you're going to have this big sort of hump on the burger and then what happens is people take the back of their spatula and they press it down to get it back to the shape and that's when you lose all the juiciness. We're going to season it with a little bit of salt and pepper. And then I'm just going to brush it with a little bit of light oil just so it doesn't stick to the grill. I'm going to find a hot part of the grill, drop it on just like that. And I like to turn my burger one time and the reason why is because you can see you get that nice crust on the outside of the burger. Let's talk about how we're going to garnish our burger. Now this is all optional, but let's do the classic. A slice of beautiful beefsteak tomato, a thin slice of red onion, and then some lettuce. A good crunchy lettuce, something like romaine works really well. All right so now cheese. This is actually going to be a Monterey Jack and I'm using two slices of cheese. I always make, I always use double cheese especially when I'm making a crunch burger. The key to cheese is melt the cheese completely. It drives me crazy when I go to a burger place and they don't melt the cheese. There's something about melted cheese on a burger to me that makes the burger. One more thing, we're going to make a little horseradish mayonnaise. We're just going to take a good quality mayonnaise and then a good amount of horseradish and some salt and pepper. Just mix this up. Okay our burgers, we're going to take a little bit of our horseradish mayonnaise right on top and then a couple of our potato chips. Press it down slightly. You start to hear the crunch. There it is. Crunchification at its best. That's a good burger. Welcome back. You're watching Grill It. I'm Tassa Hampton. I'm grilling here with Bobby. All right. It's all about turkey burgers on the grill. Tassa made her famous turkey cornucopia burgers and they look fantastic. So I'm going to assemble my turkey burgers. This is just ground turkey. What I like to do with my burgers is I just like to keep them actually nice and pure. Just the ground turkey, some salt and pepper, a little bit of canola oil or vegetable oil on the outside and then we let them grill. Okay now I'm going to go ahead and assemble my burger with the hot paprika aioli spread and then we're going to layer it with some alfalfa sprouts and avocado and tomato. Now is there any reason why you're just doing all white meat? Um actually there's there's a little dark meat in here as well. Oh there is? Yeah just a tiny bit of dark meat as well. It's actually a very good question. I think that you know the dark meat has a little bit more moisture in it. You know what I mean? And so it keeps it nice and moist and of course it's going to give it some more flavor. All right so now I'm going to take a little bit of canola oil and brush the canola oil right on top of the burgers. A little salt and pepper on both sides and we can get these on the grill. I notice you only season the outside of the patties. Yes what happens is the salt and pepper actually helps it form a crust on the outside. Oh. And hopefully the idea is to sort of seal in the juices. Now remember it's turkey so we're not cooking these medium rare. Right. They have to be cooked all the way through so we want to seal in as much juice as we possibly can. So I am also going to toast my hamburger rolls. That's the way to do it. Gotta do it. Don't you think? Definitely. All right now the uh the bun shouldn't really take too long. I mean literally you know maybe 30 seconds. You have to be really careful depending on how hot your grill is. All right my burgers are ready but Bobby before we actually try them I'm going to get started on my my kebabs. Okay and these are this is your caprese kebabs right? Yeah. Fresh mozzarella, tomato, basil with a balsamic reduction. Oh nice. So now I'm going to assemble some kebabs here and I use metal just because it's easier you don't have to pre-soak it in water like you would with. And you can reuse them too. Exactly. Are you singing? Awesome. I didn't know you could sing. Are you a good singer? Um some would say. Really? Okay you're showing us some of your skills. I like that. You don't want to hear me sing. I'm going to stick to the grill. Oh come on it'll be fun. All right so I'm going to turn these now. That's what you want to see. Nice and crusty on the outside. Let them finish cooking. So I'm going to take on the bottom of our buns I'm going to take a little bit of our honey mustard my lemon sauce. Oh that's pretty. Yeah it's really pretty and it tastes really good. It's a little sweet a little spicy a little citrusy. So I'm just going to I'm going to actually start putting a little goat cheese on the burger now and let it start to warm up on the grill while the rest of it cooks through. Love goat cheese. That looks great I can't wait to try it. So basically the idea is the goat cheese will warm up sort of uh warm itself all the way through by the time the burger's cooked we'll be good to go. I'm just going to go ahead and brush the olive oil brush my kebabs and I'm just going to put a little salt and pepper and then they're ready to go on the grill. And I'm going to cover them so that the cheese gets all nice and melted. Oh it's a trick so you put the tin foil down. Yes. Okay why do you do that? Easy cleanup. Okay the cleanup part not my favorite deal. Never. I'm actually going to get my balsamic reduction started right now. Okay. Just going to eyeball about a cup and that should reduce down to a nice syrup. All right I think these are done. And whenever you're ready I've got a burger set aside for you and I hope you like it. I'm ready. All right. Nice the tassicornucopia turkey burger. Did you get that spice? The spices are coming at you whoa. What's great about this is it's got great flavor the turkey's sort of like the canvas for all these flavors you have going on and then you have all those spices and then you have the freshness from the avocado and the and the tomato all works. California style. Even the sprouts this is great though. Oh thanks. All right I have to return the favor. We're going to put some of our our sauce right on top and for some freshness and a little bit of crunch watercress. Here we go. Yeah to me that's like perfectly cooked. Wow. Cooked all the way through but at the same time it's still a little juicy. Give it a shot there. Okay. That is juicy and delicious and the goat cheese comes out it's so fresh but that the slight sweetness. The honey and the mustard yeah I mean to me that to me. That's what makes it. It works well with the goat cheese. It's delicious.