Bobby Flay's Crunch Burger {Pass the Cookbook}

Summer is all about the burger. And although summer technically just started last week, Mr. J and I have already had a least one burger a week for the last couple of months.

Thus is was a welcomed suggestion of using Bobby Flay’s Burgers, Fries, and Shakes
for this month's Pass the Cook Book Club pick.  Each month Kita from Pass the Sushi picks a cookbook from her shelf that hasn't been used in a while.  We then pick one of three recipes to make.  I went with his signature Crunch Burger recipe.

The potato chips might have been the first thing to sell me on this recipe but in the end it was the sauce that had me licking my fingers and wanting seconds.  

*Insert here any moans or groans of goodness.**

It was one messy burger but well worth the mess. I have plans to use that sauce over and over and over again.  The only thing missing here was the milkshake.

Bobby Flay's Crunch Burger

by Bobby Flay

Prep Time: 15 minutes

Cook Time: 10 minutes

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Ingredients (serves 4)

For the Burgers

• 1 1/2 lbs ground chuck
• salt and pepper
• 1 1/2 Tbsp canola oil
• 8 slices American cheese
• 4 potato hamburger buns
• 4 slices beefsteak tomatoes
• 4 leaves romaine
• 4 slices red onion
• 4 handfuls potato chips
• Horseradish Mustard Sauce

For the Horseradish Mustard Sauce

• 1/4 cup plain Greek yogurt
• 2 Tbsp Dijon
• 2 Tbsp drained prepared horseradish
• salt and pepper

Instructions

For the Horseradish Mustard Sauce

Whisk together the yogurt, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes.

For the Burger

Divide the meat into four equal portions. Form each portion loosely into a 3/4" thick burger and make a deep depression n the center with your thumb. Season both sides of he burger with salt and pepper.

Cook the burgers, using the oil and topping each one with 2 slices cheese and a basting cover during the last minute of cooking.

Place the burgers on the bun bottoms and if desired top with tomato, lettuce, onion, and a dollop of horseradish mustard sauce. Pile on the potato chips and top with the buns. Serve immediately.

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