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Bobby Flay's Burgers, Fries, and Shakes [Hardcover]

Bobby Flay , Stephanie Banyas , Sally Jackson
5.0 out of 5 stars  See all reviews (1 customer review)
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Book Description

April 14 2009
After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is … a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru’s affinity for bold flavors and signature twists on American favorites, it’s no surprise that he has crafted the tastiest recipes ever for this ultimate food trio.

Though he doesn’t believe in messing with delicious certified Angus chuck (just salt and pepper on the patty–no “meatloaf” burgers here), Bobby loves adding flavorful relishes and condiments to elevate the classic burger. Once you’ve learned what goes into making that burger (from how to shape it so it cooks up perfectly to melting the cheese just so), go to town with Bobby's favorite combinations of additions. Try the Cheyenne Burger, which gets slathered with homemade barbecue sauce and then piled high with bacon and shoestring onion rings, or the Santa Fe Burger, topped with a blistered poblano, queso sauce, and crumbled blue corn tortilla chips. And although Bobby’s personal preference is for beef, turkey can be substituted in any burger, and a handful of salmon and tuna burger recipes are included for those looking for leaner options.

After you’ve mastered the burger, discover Bobby’s secrets to cooking up the best French fries–whether they’re fried, grilled, or oven roasted, or made from spuds, sweet potatoes, or even plantains–as well as homemade potato chips and onions rings. Wash it all down with a creamy shake, from Fresh Mint—Chocolate Speckled Milkshake to Blackberry Cheesecake Milkshake (or a spiked adult variation).

With the opening of Bobby’s Burger Palace in Lake Grove, New York, on Long Island–and with more locations to come–Bobby has achieved burger, fry, and shake bliss in the world. For outdoor summer bashes and casual weeknight meals that even the kids will get excited about, Bobby Flay’s Burgers, Fries & Shakes will share that bliss and remind you just why the burger is such a beloved American original.

Frequently Bought Together

Bobby Flay's Burgers, Fries, and Shakes + Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen + Bobby Flay's Barbecue Addiction
Price For All Three: CDN$ 71.44


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Product Description

About the Author

BOBBY FLAY is the chef-owner of three Mesa Grill restaurants (New York City, Caesar’s Palace Las Vegas, and the Bahamas), Bar Americain, Bobby Flay Steak, and Bobby’s Burger Palace. He is the host of numerous popular cooking shows on Food Network, from the Emmy-nominated Boy Meets Grill to the Iron Chef America series, Throwdown with Bobby Flay, and Grill It! with Bobby Flay. A New York Times bestselling cookbook author, he is also the food correspondent for The Early Show on CBS. This is his ninth book. His website is www.bobbyflay.com.

STEPHANIE BANYAS has been Bobby Flay’s business assistant since 1996. She is the co-author of Bobby Flay’s Grill It!, Bobby Flay’s Mesa Grill Cookbook, and Bobby Flay’s Grilling for Life. She lives in New York City with her beloved cat, Emily Rose.

SALLY JACKSON began working for Bobby Flay in 2001. A member of the theater company Eastcheap Rep, she is a New York City—based food writer and actress.

Excerpt. © Reprinted by permission. All rights reserved.

Crunchburger (aka the Signature Burger)

This is the “house” burger at Bobby’s Burger Palace. It’s a basic burger (I like it garnished with red onion, tomato, romaine lettuce, and horseradish mustard) with CRUNCH. The crunch factor comes from a big handful of potato chips layered between the burger and the bun. Some of you may have added chips to your sandwiches as kids, and if people ever told you that you were nuts, I’m here to say that you’re not! Oozing melted cheese becomes a part of the chips and those crunchy chips become a part of the burger–delicious. I love getting a mouthful of juicy burger and salty, crispy potato chips in one bite; it’s a way to get a true contrast of textures into your cheeseburger. In fact, I make it an option to have all of the burgers at Bobby’s Burger Palace “crunchified.”

Serves 4

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground
black pepper
1 1/2 tablespoons canola oil
8 slices American cheese, each
1/4 inch thick
4 potato hamburger buns, split; toasted
4 slices beefsteak tomato (optional)
4 leaves romaine lettuce (optional)
4 slices red onion (optional)


Horseradish Mustard Mayonnaise
Makes 1/2 cup

You would typically find this sauce served alongside a thick cut of prime rib. The blend of mellow mayonnaise, pungent horseradish, and sharp Dijon mustard complements steak so well that it is no surprise that it does the same for a beef burger. A rich salmon burger would also take beautifully to the sauce. For a touch of extra flavor and color, try adding a few tablespoons of chopped fresh herbs such as chives, dill, or tarragon.

1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons drained prepared horseradish
Kosher salt and freshly ground black pepper

Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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5.0 out of 5 stars Five Stars Aug. 4 2014
Format:Hardcover|Verified Purchase
Fun recipes and ideas!
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.7 out of 5 stars  59 reviews
34 of 36 people found the following review helpful
5.0 out of 5 stars All American Food from All American Iron Chef April 27 2009
By rodboomboom - Published on Amazon.com
Format:Hardcover|Verified Purchase
Flay is super active these days, as are many of TV fame, with shows, cookbooks, products, restaurants, etc. Flay has written many previous excellent cookbooks, especially for us home cooks, e.g. grilling and Spanish-American fare.

This one hits one of his loves, that All-American fare of burgers, fries and shakes. His opening of restaurants around this trio inspired this recipe collection for the home.

There are 33 burger offerings, 10 for fries and rings, and 17 shakes. Also included is condiments and sauces, as well as sources and helpful tips on each of the three fare. I found this really useful with such hints as finger punch in burgers to prevent proverbial flying saucer dome of a burger, and dome cover to melt cheese, as well as double cooking fries and advice on blending shakes to really helpful in providing consistent, quality results.

Am so looking forward to trying this offering, but for now have really enjoyed serving: Trattoria Burger; Cheyenne Burger; Salmon Burger with Slaw; Sweet Potato Fries; and Pina Colada Shake; Toasted Marshmallow Shake.

This is really great cookbook for home! As are all Clarkson Potter cookbooks, rich layout with four color photos make it succulent to get your burger/fry/shake mojo going.
35 of 41 people found the following review helpful
4.0 out of 5 stars Not much to making hamburgers April 15 2009
By blankcb26 - Published on Amazon.com
Format:Hardcover|Verified Purchase
I just received this book today and am a little underwhelmed. It meets my criteria for cookbooks (lots of pictures!! except the one I really want to make) but he really doesn't do very much to the actual hamburger patty. His philosophy is pretty much to keep the actual burger simple with most of them only getting the addition of kosher salt and black pepper. All of his recipes really just toy around with putting different cheeses/condiments/vegetables etc. Before buying the book I read that there were going to be "no meatloaf" burgers but I thought there would be some spices or ingredients that he would put into the meat mixture to spice up each burger. In the end the book is wonderfully put together and I the recipes seem like they will come out fine.
12 of 14 people found the following review helpful
5.0 out of 5 stars Love it! It even has salmon and tuna burgers too. May 18 2012
By MagnoliaSouth - Published on Amazon.com
Format:Hardcover|Verified Purchase
I have had this book for almost exactly one year and boy oh boy, I do love his book. Believe it or not, I'm not a Bobby Flay fan (even though he is cute), but I seriously love burgers and shakes. Oh and boy do I mean that.

Mr. Flay manages to succinctly spell out how to make the absolute perfect burger such as what type of meat, how to form patties, exact grilling times and methods and on and on. He goes over it step-by-step and (thankfully) explains why you are supposed to do what he tells you to do.

He also has an incredible talent for creative toppings that are truly amazing. I will also grant that he names some of the common toppings with absolute flair, such as his "Cheyenne Burger" with barbecue sauce, bacon and onion rings. As a side note, the picture of that burger, which I am longingly looking at as I write, makes my mouth water and my tummy rumble. No. Really.

Another thing I love about this book is that he gives recipes for sauces (and even pickles). One thing I catch myself saying over and over and over again is, "It's all in the sauce." I say it because it's true. If you have an excellent Marsala sauce, you can serve it over just about anything, not just chicken; so it adds variety AND flavor. Yet if you serve a bad Marsala sauce, over juicy chicken, the whole thing is ruined. Well, I digress but you see the point. A great sauce will elevate the burger and add variety as well as flavor.

Suffice it to say, he teaches us everything we need to know. As mentioned above he even tells us how to make our own pickles plus he explains the various cheeses plus much more. You'll not find a greater burger cookbook that will give you just about every element that you will need. For those who prefer organic and preservative free type foods, then this is a seriously required book. Heck for anyone who likes burgers, it's still required.

The one thing this book is not, is getting it done quickly. If you're looking to whip up a burger in just a few minutes, look elsewhere. Most of his recipes require a lot of preparation time. A seriously worst-case scenario is one of his tuna burgers. There are no less than 27 ingredients (if I counted right). Before you scream and run away, let me stress that most of those you'll already have on hand, so it will NOT be expensive, it's just the measuring of each and every one of those items which makes it so time consuming.

Finally, and I really feel compelled to address this, I saw another reviewer's comments on how they wished he had done more with the burgers themselves and was unhappy about how plain the actual burgers were. The thing is, that is how ANY burger should be made, in my opinion (which means very little, actually). What makes a great burger isn't the spices you add to the meat, it's the smokey beefy flavor of the meat that makes itself grand. The toppings are like the icing on the cake. Just as in cake, if you have a moist yellow cake with an incredible chocolate icing it's going to be completely different than a moist yellow cake with a dry strawberry icing. Toppings make the burgers.

Anyway, I will never regret buying this book and I cannot recommend it enough.
4 of 4 people found the following review helpful
5.0 out of 5 stars Great book - great burgers! June 12 2009
By Alice in Wonderland - Published on Amazon.com
Format:Hardcover
Got the guys coming over for the Super Bowl, or the NBA Playoffs? Well, surprise them with a meal out of Bobby Flay's Burgers, Fries, and Shakes! It has quite a few really great recipes that are fairly simple, and yet produce really exciting results - burgers that will please the most discerning palates!

Do yourself, and the men in your life, a favor, and buy this book!

(Review of Bobby Flay's Burgers, Fries, and Shakes)
6 of 7 people found the following review helpful
5.0 out of 5 stars Love those burgers, fries and shake July 21 2009
By Missyplaymate3 - Published on Amazon.com
Format:Hardcover
I had the chance to visit Bobby's burger place. The burgers are so good. When I heard he was coming out with this book. I had to purchase a copy. The burgers are usually made with kosher salt and pepper. Mr. Flay likes his meat burgers simple because you want to taste the meat. It gives a lot of good tips about what kind of meat you should purchase for your beef burgers. There are also chicken and fish burgers too. What makes the burgers top notch are the sauces that Bobby puts together. My favorite burgers are the Argentinean, Buffalo and Cheyenne Burger. There is the second section which is for french fries, potoato chips and onion rings. I really like the sweet potato fries and the beer-battered onion rings. I would recommend you make this for friends. You dont want to eat this stuff all the time :-). The last chapter of course are the shakes. My favorite one is the vanilla bean milkshake. The second one is a double chocolate milkshake and that one is to die for. :-)

This is a must have for people who are looking to try something different.
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