Bobby Flay's Nacho Burger

I made these yummy and spicy burgers on Friday night and haven't had a chance to blog them.

First up was to make the Tomato Chipotle Salsa

3 tbs red wine vinegar
1 tbs canola oil
2 tsp pureed canned chipotle cilies in adobo
3 plum tomatoes, seeded and finely chopped
2 tbs finely diced red onion
2 tbs finely chopped fresh cilantro leaves
Kosher salt

To make salsa, stir together the vinegar, oil and chipotle puree in a medium bowl.  Add the tomatoes, onion and cilantro and mix to combine.  Season with salt.  The salsa can be made 4 hours in advance, covered and refrigerated.  Bring to room temperature before using.

Burgers
1 1/2 pounds ground chuck (80/20) or ground turkey (90% lean)
Kosher salt and fresh ground black pepper
1 1/2 tbs canola oil
8 slices of Monterey Jack cheese (I had colby jack and pepper jack)
4 hamburger buns, split and toasted.
4 pickled jalapenos thinly sliced
1/2 cup coarsely crumbled blue corn tortilla chips
Avocado Relish (sadly my avocados were not ripe so I had to leave this out)

Divide the meat into four equal portions.  Form each portion loosely into a 3/4 inch burger and make a deep depression in the center with your thumb.  Season both sides of each burger with salt and pepper.

Cook the burgers using the canola oil and topping each one wit 2 slices of cheese and a basting cover during the last minute of cooking.  (We just grilled the burgers)

Place the burgers on the bun bottoms.  Top each burger with some of the avocado relish, some tomato-chipotle salsa and blue corn chips.  Cover with the burger tops and serve immediately.

They were a bit spicy, but very good.  I wished that I could have put the avocado relish on them.  Oh well, next time!


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Make Ahead Meals for Busy Moms, Melt in your Mouth Week #5

Bobby Flay's Trattoria Burger

This recipe comes from Bobby Flay's Burgers, Fries & Shakes book.

Ingredients:

1-1/2 pounds ground beef
Kosher salt and freshly ground black pepper
1-1/2 tablespoons canola oil
8 ounces fresh mozzarella, cut into 8 slices
4 hamburger buns, split and toasted, if desired
4 slices ripe beefsteak tomatoes
8 fresh basil leaves, washed and dried
8 teaspoons balsamic vinegar
4 teaspoons extra-virgin olive oil

Directions:

Divide meat into 4 equal portions and form each into 3/4-inch thick patties. Make a thumb impression in center of each. Season both sides with salt and pepper.

Cook the burgers, using caola oil and topping each one with 2 slices of cheese and a basting cover during last minute of cooking. (I just grilled the burgers)

Place a burger on the bottom half of each bun. Top with 1 slice of tomato and 2 basil leaves. Drizzle each burger with 2 teaspoons of balsamic vinegar and 1 teaspoon of olive oil. Cover with bun tops and serve immediately.

I served them with Lays Tomato Basil chips.  Yum!

These were really good!!!


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Make A Head Meals, Melt in your Mouth #4

Bobby Flay Miami Burger

The other day I blogged about picking up Bobby Flay's new cookbook. I picked out the Miami burger for dinner tonight. It is like a Cuban Sandwich, hence the name Miami Burger.

1 pound ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
1/2 cup mayonnaise
4 cloves roasted garlic, mashed
4 hamburger buns, split
1/4 cup Dijon mustard
8 thin slices Swiss cheese
4 thin slices smoked ham
2 dill pickles, sliced into 1/4-inch-thick slices

Directions

Divide the meat into 4 equal portions. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the oil. Remove the burgers to a plate.  (I cooked them on the grill)

Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops.

Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately.  (I cooked them on the grill and weighed them down with a cast iron skillet.)








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Melt In Your Mouth Monday #9

L.A Burger

I saw this a while ago in the Food Network Magazine, it is a Bobby Flay recipe and thought it looked good. I am on a little mission to try to make some jazzed up burgers. Last night's Southwest Burgers were really good!


Bobby's Perfect Patty

Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.

Cheese

Your pick: Monterey Jack is a California favorite, but Bobby loves this burger with cheddar, too.

Avocado Relish

Avocado is one of Bobby's favorite ingredients. He mixes 2 chopped Hass avocados with 1/2 diced small onion, 1 minced jalapeno, the juice of 1 lime, 3 tablespoons chopped cilantro, and salt and pepper.

Watercress

L.A. doesn't do iceberg lettuce, so Bobby tops off the burger with this peppery green instead.

Tomato

One thick, juicy slice takes the place of ketchup.

Southwest Burgers

Tonight I am going to be making a new kind of burger from my Pillsbury Hamburger and Chicken Magazine.

1 pound lean (at least 80%) ground beef
2 tbs Old El Paso Taco Seasoning (I use my own mix)
6 tbs Old El Paso Thick n' chunky salsa

Heat gas or charcoal grill. In a medium bowl, mix ground beef, taco seasoning mix and 2 tbs of the salsa. Shape mixture into 4 patties, 1/2 inch thick.

Place patties on the grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160 F.

To serve, top each burger with 1 tbs remaining salsa.

I think I am also going slice up and avocado to put on top and maybe some good cheddar or Monterey Jack Cheese.

Burger question of the day....

I have been reading all sorts of sites and magazines and it looks like the plain old burger is passe' and the new and upcoming things are stuffed burgers and really jazzed up burgers.

So my question...

Would you serve plain burgers or new and funky type of burgers at your next cookout? (or a combo). Please leave a comment with your thoughts. Thanks!!!

By funky, here are a couple of ideas;

Miami Burger with ham, Swiss and roasted garlic mayo

Philly Burger with sauteed onions and peppers with provolone

LA Burger with avocado relish (similar to guacamole) and lettuce and tomato

Pizza Burger, burger stuffed with pepperoni, mozzarella and pizza sauce

Mediterranean Stuffed Burger; stuffed with feta, oregano and topped with Roma tomato/sweet onion mixture

South West Burger; burger with taco seasoning and topped with a thick and chunky salsa