Bobby’s Crunch Burger


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Bobby's Crunch Burger
"It might sound radical, but adding water to the pan makes total sense: The steam will help cook the burger through, while preserving moisture at the same time."
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Course Entrées
Occasion Casual, Summer
Servings
servings
Ingredients
Coleslaw
Burgers and assembly
Course Entrées
Occasion Casual, Summer
Servings
servings
Ingredients
Coleslaw
Burgers and assembly
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Coleslaw
  1. Whisk mayonnaise, vinegar, onion, sugar, and celery seeds in a large bowl; season with salt and pepper. Add cabbage and carrot and toss to coat; season with salt and pepper. Cover and chill at least 30 minutes.
  2. Whisk ketchup and chipotle chiles in a small bowl; season with salt and pepper. Cover and chill.
  3. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Cook burgers until a deep brown crust has formed, about 2 minutes per side. Add 2 Tbsp. water to skillet, immediately cover skillet (hot oil will splatter), and cook to medium-rare, about 1 minute.
Chipotle Ketchup
  1. Whisk ketchup and chipotle chiles in a small bowl; season with salt and pepper. Cover and chill.
Burgers and assembly
  1. Form meat into four 4” diameter, ¾”-thick patties. Using your thumb, make an indentation in the center of each patty to help keep them flat as they cook. Season generously with salt and pepper.
  2. Uncover skillet and top each burger with 2 slices cheese. Add another 2 Tbsp. water to skillet; cover skillet and cook until cheese is melted and burgers are cooked to medium, about 1 minute longer.
  3. Serve burgers on buns with chipotle ketchup, coleslaw, onion, jalapeños, and potato chips. Place a skewer through each burger to help hold them together.
Recipe Notes

Note: Coleslaw and ketchup can be mixed 1 day ahead. Cover and chill. Patties can be formed 4 hours ahead. Cover and chill.

Courtesy of Bobby Flay (Bon Appetit)

 

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