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Bobby Flay's Crunch Burger
Bobby Flay's signature burger, the sauce is amazing!
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Ingredient List
- 1 1/2 lbs ground chuck 80% lean
- 1 1/2 tbs canola oil
- 8 slices American cheese each 1/4" thick
- 4 Kaiser roll hamburger buns split and toasted if you would like (Bobbie uses Potato Buns)
- 4 slices hothouse tomatoes Bobby uses Beefsteak
- 4 leaves romaine lettuce
- 4 slices red onion
- 4 handfuls potato chips I used Lays Kettle Chips
- Horseradish Mustard Mayo
- Horseradish Mustard Mayo
- 1/4 cup mayo
- 2 tablespoons Dijon
- 2 tablespoons drained prepared horseradish
Directions
- Sauce
- Whisk together the mayo, mustard, and horseradish in a small bowl.
- Cover and refrigerate for at least 30 minutes.
- The Burger
- Divide the meat into 4 equal portions.
- Roll each portion into a 3/4" thick burger and take your thumb and press it down in the middle of the burger to make a divot. This is how you keep your burgers from becoming big meat balls on the grill.
- Season both sides of the burger with salt and pepper.
- Grill for 3-4 minutes flip
- Wait 2 minutes and top each one with 2 slices of cheese per burger
- Spread the horseradish sauce on the top and bottom buns, be liberal.
- Place the burgers on the bun bottoms and top with tomato, lettuce, and onion.
- Pile on the potato chips and put on the top bun.
- Enjoy!
Recipe Notes
30-45 minutes before you cook your burgers take your meat out of the fridge. Meat that is closer to room temp will be juicer. Then make the Horseradish Mustard Mayo so it can meld together for 30 minutes.