Bobby Flay Burger Recipe
Who doesn't enjoy a great burger recipe, especially from a culinary master like Bobby Flay!The secret to his burger success is not overworking the meat and adding some mysterious, magical ingredient that's supposed to make this burger crazy good. Not necessary!One trick I use is to form a deep thumbprint in each patty to keep them from puffing up while they cook.Season both sides lightly but thoroughly, letting the beef's natural flavors shine through.
Servings: 4
Ingredients
- 1 1/2 lbs. Ground Beef 80/20 blend
- 4 slices Cheese
- 4 Burger Buns
- 1 tbsp Canola Oil
- Salt to taste
- Black Pepper to taste
For the mayonnaise sauce:
- 1/2 cup Mayonnaise
- 1 tbsp Dijon Mustard
- 1 tbsp Whole-Grain Mustard
- 1 tsp Hot Sauce
- 2 tbsp Cornichons chopped
- 2 tbsp Green Onion chopped
- 1 tbsp Parsley chopped
Instructions
- Mix the mayonnaise, Dijon mustard, whole-grain mustard, hot sauce, cornichons, green onion, and parsley in a bowl.
- Add salt and pepper to your taste, cover, and refrigerate for at least an hour.
- Heat the canola oil in a cast-iron skillet or griddle over medium-high heat.
- While it's heating, divide the ground beef into four equal portions and gently form them into patties.
- Season both sides of the patties with salt and black pepper.
- Place them on the hot skillet and let them cook for 3-4 minutes until they develop a golden-brown crust.
- Flip the burgers and add the cheese slices on top.
- Cover the skillet to allow the cheese to melt, cooking the patties for another 3-4 minutes to your preferred doneness.
- Toast the burger buns lightly.
- Spread the prepared sauce on each bun before assembling the burger with lettuce, tomato, or any preferred toppings.