Recipes

[sfnative]

@marzi 1

Hi Marzi,

I have to tell you that through the years I've never ever been impressed by a burger made by anyone at home and that includes me.  I love burgers made at certain restaurants and will return to those few places just for a delicious burger.  However, until 6 months ago, I've avoided making them at home, because they were just ho-hum.  Know what I mean?

Since I retired a few years ago, I will admit to watching more television while I crochet and knit.  My favorites list has become quite well-defined at this point.  Though many of your readers will cringe, I'll tell you up front that we are exceedingly happy that I have embraced Bobby Flay's Grill It.  Even my husband asks for "the red book," wanting me to place a Post-It on the recipe HE wants to make!  Whoa!  We're making progress with this husband person.

Anyway, I'm going to provide a quote for you from the above-captioned book.  I would recommend purchasing it.  It is now one of my top 5 cookbooks out of the approximate 500 I own.

"When it comes to the beef burger, the cut you choose is really important.  And, despite what you might expect, this is one time when I generally prefer the cheaper option.  On occasion I will make an "upscale" burger using the comparatively pricey ground sirloin, but for the most part, I go for inexpensive ground chuck.  Look for beef that is marked 80% lean, 20% fat for the juciest, tastiest burgers."

Note:  The success of Bobby Flay burgers doesn't rest entirely on the grill on the pan fry in a cast iron pan, it's the add-ons he creates.  They are not only fabulous, but worth the time.  I have a supply of several of his sauces and relishes in my frig that I now use on other foods/dishes.

Bobby Flay creates/cooks burgers 2 ways.  Here's the first way - Grilled:

(1.) Heat your grill to high. (2.)  Form the meat into 4 burgers, each 1 inch thick.  Brush with canola oil and season liberally with salt & pepper on both sides.  Place on the grill and grill until golden brown and slightly charred, 4-5 minutes.  Turn the burgers over and continue cooking to medium, about 4 minutes longer.  (3)  Place 2 slices of desired cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute.  (4)  Place the burgers on the bun bottoms and top each one with a few Tbs of green chile sauce, a slice of tomato and some pickled jalapeno.  Place the bun on top and serve immediately.  [These last add-ons from his recipe entitled, "Green Chile Cheeseburgers."]

The 2nd method involves the use of a cast iron skillet.  I pulled an absolutely fantastic recipe from the FN by Bobby Flay, done in my cast iron skillet, which we love.  I've just paged through about 75 recipes and it's not there!  Oh, no!  I must search further for you, as cooking directions are a tic different and I do want to share the recipe, as it is hands-down THE best burger I've ever created in my life.  My husband keeps asking for it, which is quite remarkable.  I'll return here and post the 2nd method, once I locate the recipe.

Cheers to great hamburgers made at home!

[sfnative]

@marzi 1

2nd burger method, per Bobby Flay.  This one provides the use of a griddle, large sauce pan or 12" cast iron pan for 4 burgers.

Differences from previous method: you will be frying in a bit of canola oil; the patties will be shaped to 1-1/2" thickness; [though total cooking time is 8 minutes, it took much less time on my LG glass top range]. Kindly note that anything placed within brackets [ ] or underlined is my add.

Note:  This burger is great!  And, what makes it great is Queso Sauce, Green Chile Relish and Pickled Red Onions.  The Green Chile Relish can be made up to one week in advance and stored in a jar w/excellent seal.  I use this for other dishes as well.  Store in frig on a shelf not door.  The Pickled Red Onion can be made up to one week in advance, but I'd recomment 2-3 days in advance.  Store as with the Relish.  The Queso Sauce is the only other thing besides the burger which must be made, so it is ready and hot when the burger is ready to go on the bun.  **Bobby Flay adds blue corn chips to the top of the burger pile before adding the burger bun top.  I chose not include these.

If you want to impress yourself and/or your friends, here's the best burger recipe out there.

Mesa Grill’s Green Chile Cheeseburgers

Bobby Flay, June 22, 2015

Serves 4

Queso Sauce

1 Tbs unsalted butter

1Tbs flour

1 cup whole milk

12 oz Chihauhua or Monterey Jack cheese, coarsely grated

¼ cup grated parmesan cheese

Salt and freshly grated pepper

Melt the butter in a small saucepan over medium heat.  Whisk in the flour and cook for 1 minute.  Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes.  Remove from the heat and whisk in the cheese until melted; add the parmesan and season with salt and pepper.  Keep warm.  [I have an LG glasstop stove, so did not rise to his temps, which would have ruined the roux and queso. Found it necessary to add more milk.]

Green Chile Relish

1 medium poblano chile, roasted, peeled, seeded and thinly sliced

2 Hatch chiles (or Anaheims), roasted, peeled, seeded and thinly sliced

1 serrano chile, roasted, peeled, seeded and thinly sliced

[pickled jalapenos-chopped, if you need extra heat or big pinch of cayenne]

¼ cup red wine vinegar

 1 Tbs honey

2 Tbs extra virgin olive oil

3 Tbs chopped fresh cilantro

Kosher salt and freshly ground black pepper

Combine chiles, vinegar, honey, olive oil and cilantro in a bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.  The relish can be made 1 day in advance; bring to room temperature before serving.

Pickled Red Onions

1-1/2 cups red wine vinegar

¼ cup water

2 Tbs sugar

1 Tbs kosher salt

1 medium red onion, peeled, halved and thinly sliced

Bring vinegar, water, sugar and salt to a boil in a small saucepan. Remove from heat and let cool for 10 minutes.  Put the onions in a medium bowl [not plastic], pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 before serving.

Burgers

1-1/2 pounds ground beef

 1 Tbs canola oil

4 hamburger buns, split and lightly toasted [we like brioche]

12 blue or yellow corn tortilla chips, coarsely crushed [Bobby=Blue]

1. Heat your griddle or large sauté pan over high heat. Add the oil and let heat until it begins to shimmer.
2. Shape the ground beef with your hands into 4 round patties about 1-1/2” thick and season each burger on both sides with salt and pepper. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes. [Took much less time on my LG range.]
3. Place the burgers on the buns and top each with a few tablespoons of the queso sauce, chiles, onions and chips.

*Anything placed in brackets or underlined is my add.

[Carmie]

I have an outside griddle that makes really good everything including burgers.

But, if I cook them indoors, I broil them in my water broiler pan.  I have mentioned that pan on the forums several times.  The burgers are great, never burnt and no mess.  Love that pan...it's the best there is.

i throw the broiler pan into the dishwasher and I am done.

I also use my thumb to make an intentation in the middle of the burger  before I cook it. Keeps it from shrinking.

[Sooner]

Being a card-carrying carnivore, it's all about the meat for me!  I want a really good fresh bun, preferably with sesame seeds.  I do NOT want it toasted.  I want a bit of yellow mustard, two pickles (very thin dill chips) on one side of the bun, and a goodly amount of paper-thin sliced onion.  I want a well-grilled patty, a little below well done, with a ton of salt on top!  Throw that piping hot on the bun and eat!  Nothing else.

I want to taste BEEF, fresh bread, a tad of mustard and onion, and pickles on the first half only.  

It's all about the beef.  

[marzi 1]

Thanks everyone, inspired to give it one more try!

[ECBG]

When I was young, fresh ground beef patties were put in a cast iron pan that had been lightly sprinkled with salt.

[RedTop]

The only burgers I ever saw that fell apart were burgers slapped on a cold grill. Burgers need to be cooked quickly, on a very hot surface, whether that's a skillet, griddle or grill. Also, don't overhandle the meat.

[lovesrecess]

I have literally worn out three George Foreman grills....I use one at least once a day...I don't know any other way to make hamburgers!

[JillyMarie]

I use a Bialetti Copper Titanium Ceramic Nonstick Electric Griddle for many things including hamburgers.  I use Penzey's Chicago Steak Seasoning in the meat and use my heavy cast iron skillet to flatten the patties between two sheets of waxed paper.  The burgers get a nice crust but do not dry out.  I also grill onions as the burgers cook and they taste great on the burgers along with ripe summer tomatoes and lettuce.  Can't be beat.

[Sweetbay magnolia]

80/20 ground beef, sizzled in a stainless saute pan, w/ S&P.

Form the patty quickly, do not over work.  I use high heat at first and then slow it down to get the middle to a just pink color.

My burgers are great.  So are my t-bones.