I found out some sad news about the Secret Recipe Club this month. With participation declining, Sarah our hostess has decided to have November be our final month of posting. Luckily, in addition to participating in November I also signed up for the themed reveal at the end of this month, so I’ll get in two more recipes before the club ends.
This month I was assigned to Making Miracles. I’m pretty familiar with Rebekah’s blog as we are both in many of the same blogging events and groups together. Rebekah has so many good looking recipes on her blog, I had a really hard time narrowing down what I wanted to make. But more than the recipes, having her blog gave me a chance to really learn about her and Rebekah is a pretty awesome person. In addition to her own children, she has been a surrogate four times. I don’t even have words for how incredible that is. In between being a wife, mother and surrogate, Rebekah’s managed to rack up quite the collection of recipes.
I finally chose to make Bobby Flay’s crunch burger. I watch Brunch at Bobby’s on the Food Network pretty much every weekend and I’ve had his cookbook on my to-buy list for far too long now. After one episode of Brunch at Bobby’s, I was absolutely convinced that Tom and I needed to make the 45 minutes drive to his Burger Palace and check out these burgers! But we’ve had plans nearly every weekend, so when I saw that Rebekah had this on her blog, I figured it was the perfect recipe to tide us over until we could get there.
SRC: Bobby Flay’s Crunch Burgers
From Chef Bobby Flay, these crunch burgers are the greatest weeknight meal!
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 32 mins
- Yield: 4 1x
- Category: sandwich
For the Horseradish Mustard Sauce:
- ¼ cup plain yogurt or sour cream
- 2 tbsp dijon mustard
- 1 tbsp prepared horseradish, drained
- salt and pepper, to taste
For the Burgers:
- 1 ½ pounds ground chuck
- 2 tsp black pepper
- 1 tsp kosher salt
- 4 slices American cheese
- 4 burgers buns
- 4 romaine lettuce leaves
- 4 tomato slices
- 4 handfuls plain potato chips
- Horseradish Mustard Sauce
1. Prepare the horseradish mustard sauce first by combining the plain yogurt or sour cream with dijon mustard and horseradish in a small bowl. Stir until combined and season to taste with salt and pepper.
2. Refrigerate the horseradish mustard sauce until ready to use.
3. Prepare the burgers by forming the ground chuck into 4 equally sized patties. Season with pepper.
4. Heat a grill or griddler to high heat. Season the burgers with salt and then place on the grill, cooking for 3-5 minutes on each side or until they reach the desired level of doneness you’re looking for.
5. Add a slice of cheese on top of each and allow to melt.
6. Place the inside of each burger bun on the grill and toast for 30 seconds to 1 minute. Spread the horseradish mustard sauce on both sides of the bun. Place the burger on the bottom of the bun, top with a romaine lettuce leaf, a slice of tomato and a handful of chips. Top with the other half of the bun.
7. Repeat with remaining burgers and serve immediately.
Keywords: bobby flay, crunch burger, burger, sandwich
In that episode I was watching, Bobby was talking about the importance of not salting a burger until you have it ready to put on the grill. Mixing salt into the beef before it is grilled allows the salt to break down the fat in the meat. Since watching it, I’ve been really good about following this step and I’ve definitely noticed there is a difference in the texture of the burgers.
Tom doesn’t like horseradish at all and I knew the mustard wouldn’t disguise the flavor enough so I only made enough sauce for one recipe and told him to dress his burger with ketchup and mustard.
Chips on top of burgers is completely genius. Of course there are tons of ingredients you can put on top of a burger ranging from savory to sweet, but the salty crunch that the chips give is really delicious when paired with a juicy burger.