Bobby Flay's Burgers, Fries, and Shakes Hardcover – Apr 14 2009
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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.”
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground
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.
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Top Customer Reviews
Most Helpful Customer Reviews on Amazon.com (beta)
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.
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.
This is a must have for people who are looking to try something different.
Do yourself, and the men in your life, a favor, and buy this book!
(Review of Bobby Flay's Burgers, Fries, and Shakes)