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.