Search results
Mar 2, 2024 · The restaurant is open daily from 8 a.m. to 3:30 p.m. for brunch and 4:30 to 10:00 p.m. for dinner. Bobby's Burgers is Bobby Flay's love letter to patties and fries that serves up a host of burger ...
- John Tolley
Jan 31, 2024 · Plenty of us out there like to doctor up our burgers before we grill them, with a little mustard or some garlic. But Bobby Flay sticks to just two things.
- Louise Rhind-Tutt
People also ask
Can Bobby Flay put cheese on a Burger?
What kind of beef does Bobby Flay use?
Does Bobby Flay season burgers with salt and pepper?
Does Bobby Flay eat gooey cheese?
2.63M subscribers. 702. 37K views 11 months ago #FoodNetwork #StreamOnMax #Burgers. From Classic Burgers to Green Chile Cheeseburgers, these are Bobby Flay's top burger recipe videos of ALL TIME.
- 16 min
- 38.5K
- Food Network
- Use 80/20 Ground Chuck
- Make A Thumbprint in The Middle of The Patty
- Season with Salt and Pepper only
- Use Canola Oil, Cast Iron and High Heat
- Flip Once
- Get The Temperature Just Right
- Don’T Be Afraid to Mix Cheeses
- Add Water to Melt The Cheese
- Use A Squishy Bun
- “Crunchify” The Burger
An 80-percent lean, 20-percent fat ratio is Flay’s choice for burger patties, because of the relatively high fat content — it guarantees a juicy burger. The blend is not exactly diet-friendly, but the chef said it’s the worth the occasional splurge: “To me, if you’re going to eat a burger, it might as well taste good.”
Using a thumb, make a deep depression in the center of each patty to keep the burger from puffing up and bulging in the center. Otherwise, “It plumps up like a football and people smash it down. That’s the last thing you want to do,” Flay said. This technique “fakes out the burger,” he said, and the patty ends up taking the exact shape you want.
Do sprinkle the outside of the burger liberally with salt and pepper. But do not season the meat mixture itself or add herbs, onions or garlic to it. "That is meatloaf,” Flay told TODAY Food. “We are making burgers."
Flay loves using cast iron for burgers. "Cast iron has excellent heat diffusion and retention and produces evenly cooked burgers with a really great crust," he said. Heat a cast-iron pan or griddle on high heat, he said, until it begins to slightly smoke. Then, add a few teaspoons of canola oil, which has a neutral flavor, put the burgers in the pa...
Once a crust has formed on the bottom, which takes at least 3 minutes, use a metal spatula and them flip over. "Do not even start flipping the burger until a crust has formed or the meat will fall apart, and you will lose that perfect round shape," Flay told TODAY Food. Continue cooking until a crust has formed on the bottom once again, and the bur...
"To me, a perfect beef burger is pink and juicy in the middle and cooked somewhere between medium-rare and medium which is about an internal temperature of 145 degrees," said Flay. Note that the USDA recommends cooking ground beef until it reaches an internal temperature of 160˚F for safety reasons. "For those who are very young or very old, pregna...
Flay recommended using a slice of American and a slice of white cheddar: "I’m not afraid to say I love American cheese."
At this point, place two slices of cheese on each burger, add a few splashes of water and immediately cover the pan tightly. Cook until the cheese is completely melted, about 30 seconds. Building up that steam is the key to his genius trick: It completely and evenly melts and enrobes the patty in cheese every time. It drives the chef crazy when he’...
Flay recommended soft “squishy” buns, so there isn't a huge mouthful of bread with eat bite. “A burger is a sandwich and is meant to be eaten as such. Rolls tend to break up the burger and the next thing you know, you need a knife and fork. Burgers should never have to be eaten with a knife and fork. A soft bun molds itself around the contents,” he...
“People are putting way too many things on their burgers — the whole burger thing has gotten out control,” Flay said. So he likes to keep things simple with classic toppings like dill pickles, lettuce and ketchup, but does highly recommend one key creative addition: potato chips. “One must always 'crunchify' a burger,” Flay said. “When eating a bur...
- Tracy Saelinger
Do you want your cheeseburger to have perfectly melted, ooey-gooey, deliciously drippy cheese every single time? Try Bobby Flay's melting technique.
After making and tasting thousands of burgers, Bobby has realized that there's one cheese that he really just does not want on his burger.
