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Bobby Flay opened an upscale burger place near me on the Island. I have some of his recipes...they all sound really YUMMY!!!
Bobby’s Burger Palace - Crunch Burger (The Signature Burger)
Burger: 1½lbs 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
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.
Philly Burger
Burger: 1½lbs 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
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. Place
Napa Valley Burger
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
Whisk together all ingredients, cover and refrigerate for at least 30 minutes and up to 24 hours to allow flavors to meld.
Burger : 1½lbs 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
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: ½c prepared mayonnaise
1 small red pepper, roasted, peeled, seeded and diced
1 chipotle chile in adobo
Salt and freshly ground black pepper
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.
6 Idaho potatoes, scrubbed
1/4 cup vegetable oil
1. 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.
2. 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
11 ounces good quality vanilla ice cream (Edy's or Haagen Daz)
4 ounces whole milk
2 ounces good quality chocolate syrup
2 tablespoons malt powder
Freshly whipped cream
Shaved chocolate
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
Bobby’s Burger Palace - Crunch Burger (The Signature Burger)
Burger: 1½lbs 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
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.
Philly Burger
Burger: 1½lbs 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
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. Place
Napa Valley Burger
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
Whisk together all ingredients, cover and refrigerate for at least 30 minutes and up to 24 hours to allow flavors to meld.
Burger : 1½lbs 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
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: ½c prepared mayonnaise
1 small red pepper, roasted, peeled, seeded and diced
1 chipotle chile in adobo
Salt and freshly ground black pepper
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.
6 Idaho potatoes, scrubbed
1/4 cup vegetable oil
1. 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.
2. 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
11 ounces good quality vanilla ice cream (Edy's or Haagen Daz)
4 ounces whole milk
2 ounces good quality chocolate syrup
2 tablespoons malt powder
Freshly whipped cream
Shaved chocolate
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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