Flay-vorizing Some Burgers
Few know their way around the grill better than Food Network's Bobby Flay. In addition to his countless on air duties these days, Chef Flay continues to run several restaurants, just launched a burger chain called Bobby's Burger Palace, and just rolled out a tasty new book entitled Bobby Flay's Burgers, Fries and Shakes.
Before firing up the grill this weekend, be sure to check this one out. In the meantime here's a sample of the many fine burger offerings, the Garlic Butter Burger. Now if only he'd take us up on our competition barbecue challenge...
Garlic Butter Burger
(courtesy of Bobby Flay's Burgers, Fries and Shakes)
It doesn’t get much easier or much better than this. Basting both the burgers as you cook them and the buns before you toast them with a savory garlicky butter adds a while new dimension of flavor to a classic burger. Try adding a few tablespoons of fresh herbs or a few dishes of Worcestershire sauce to the butter for even more flavor.
12 tablespoons (1 ½ sticks) unsalted butter, slightly softened. 4 cloves garlic
½ small shallot, chopped,
3 tablespoons chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
1 ½ pounds ground chuck (80 per cent lean) or ground turkey (90 per cent lean)
1 ½ tablespoons canola oil
4 hamburger buns, split
1. Combine the butter, garlic, shallot, and parsley in a food processor and process until smooth; season with salt and pepper to taste. Scrape into a bowl, cover, and refrigerate at least 30 minutes to allow the flavors o meld. This butter will keep in the refrigerator for up to 24 hours. Bring to room temperature before using.
2. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely in 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.
3. Brush the buns with about 4 tablespoons of the butter, using roughly ½ a tablespoon for each half.
4. Cook the burgers, using the oil, and brushing them every 30 seconds with the remaining garlic butter.
5. Meanwhile, toast the buns. Place the burgers on the bun bottoms, cover with the bun tops, and serve immediately.
Enjoy the recipe and the book! For those of you on Twitter, be sure to follow us @smokeindaeye, Bobby @bflay, and Food Network @_foodnetwork. And don't forget to give our $100 Home Depot Father's Day giveaway a shot here!
- SmokeInDaEye.com, Home of Bigger, Badder, Bolder BBQ