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Bobby Flay: Burgers, Fries and Shakes
June 28, 2009
I’ve always liked Bobby Flay because I’ve always loved how he works the BBQ.
He’s opened a chain of restaurants in the U.S. called Bobby’s Burger Palace and the name is very much a dead giveaway of what’s being served.
I’ll surprise many by stating that burgers are among my favourite foods. I strictly eat beef or Angus beef burger and will once in a while shake things up by eating a lamb burger, but in my book, there isn’t anything quite like an all beef burger!
I really love Bobby Flay’s video to promote his Bobby’s Burger Palace. He tells you up front that you won’t find any caviar and foie gras at his restaurant because it’s strictly a burger bonanza!
Bobby’s Burger Palace is on the list next time I’m in the U.S., but you can check out the video here: Bobby’s Burger Palace
Bobby Flay’s new book is music to my ear. How can you go wrong with a book titled: Bobby Flay’s Burgers, Fries, and Shake
With a severe recession in full blown mode, a lot of people are shying away from more expensive eateries and are discovering the joys of more simple foods. This means that many celebrity chefs, food magazines and restaurants are scrambling to adjust to what seems to be a long ride.
I would never eat a hamburger at a fast food restaurant, but I’m always happy to search high and low for restaurants that make homemade burgers. I usually make my hamburgers at home and try to ingest as much creativity as I possibly can, but I’ll tell you that this new cookbook from Bobby Flay will only help me create burger combinations I’ve not tried before.
>>> But can burgers be healthy?
I’m sure that some of you will wonder how come I don’t consider a hamburger a junk food. The truth of the matter is that not all burgers are created equally! A hamburger made with all meat (versus fillers) and grilled vegetables is full of iron and protein. I usually chose lean ground meat for my burgers and I top them up with cheese a few times per year, but not on a regular basis. I find that cheeseburgers become heavy in protein and they are a bit harder for me to digest.
If you put have creamy sauces and a lot of condiments that are loaded with sugar, then you’ll surely find yourself with a fatty burger, but there are ways of eating a hamburger without overloading it with sugar (found in most condiments) and fat (found in creamy sauces and cheese).
A turkey burger is one of the leanest types of burgers you’ll find. It’s true that not long ago on that New York Times the following: Turkey Burger Don’t Count!
It might not be the first meat most people order when having a craving for a burger, but turkey burgers are quite popular.
In fact, they are so popular that Bobby Flay’s publisher decided to make one of Bobby’s turkey burger recipes the focus to entice readers to want to read more recipes. I grabbed it for you and you’ll find it below:
Here’s one of the recipes you’ll find in “Bobby Flay’s Burgers, Fries and Shakes”
From “Bobby Flay’s Burgers, Fries, and Shakes”: Miami Burger
A trip to Miami wouldn’t be complete without stopping for an authentic Cuban sandwich, hot off the press and stuffed with roasted pork, smoked ham, garlicky mayonnaise, tangy mustard, dill pickles, and oozing Swiss cheese. It’s almost enough to make you miss your flight home. Turning this Cuban specialty into an American one isn’t hard to do: just replace the roasted pork with a good old hamburger. Pressing the assembled burger not only yields a crispy toasted bun, but also ensures that all of the elements meld into one cohesive, mouthwatering sandwich. (Serves 4)
Ingredients
1 pound ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
1/2 cup mayonnaise
4 cloves roasted garlic, mashed
4 hamburger buns, split
1/4 cup Dijon mustard
8 thin slices Swiss cheese
4 thin slices smoked ham
2 dill pickles, sliced into 1/4-inch-thick slices
Directions
1. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the oil. Remove the burgers to a plate.
2. Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops.
3. Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately.
If you want to try more hamburger recipes, you’ll find them in “Bobby Flay’s Burgers, Fries, and Shakes”
>>>> Guess which kitchen appliance you won’t find in Bobby Flay’s kitchen?
Here’s one last interesting thing about Bobby Flay that I learned about while watching “The View”: just like me, Bobby doesn’t own a microwave. He used to own one just for one purpose until he heard that microwave popcorn wasn’t that good for you. Since he didn’t use his microwave for any other purpose … he got rid of it! I’ve never myself owned a microwave and if you’re wondering why … you might want to read the posts I had written on the subject:
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