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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salmon burgers with carrot slaw and sweet potato fries

This weekend I was so excited to be outside and grill. Unfortunately the weather didn't cooperate for most of the weekend.  However, I was prepared. Salmon burgers are something I have always wanted to try out. I love salmon. Why not put it in burger form?

What stopped me was the possibility of mayonnaise. I hate the stuff and am completely grossed out by it.  For me, ordering salmon burgers in restaurants really wasn't an option.  I liked the idea of salmon burgers, kind of like crab cakes, but in reality it wasn't going to happen.  In stores, they looked nice but the $4 a pop price tagged stopped me again. 

This month in Real Simple they had an article all burgers, traditional and not so traditional. In it there was a salmon burger, no mayonnaise.  

Although I didn't read the direction enough to plan for the 30 minute chill time before cooking, (a little snack helped us make it to the end of the chill time) this recipe was a winner.  The salmon taste was there with just a few extra hints of flavor. The carrot slaw added crunch to the smooth salmon.  This was an awesome burger sure to be made again soon.  

Salmon Burgers with Carrot Slaw

by Emily Morris

Prep Time: 45 minutes

Cook Time: 10 minutes

Keywords: grill sandwich salmon

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Ingredients (serves 4)

• 2 medium carrots, grated
• 1/2 jalapeno pepper, chopped
• 2 teaspoon rice vinegar
• 1 teaspoon canola oil
• salt
• pepper
• 1 lb skinless salmon, cut into 1/2 inch pieces
• 1 teaspoon ginger
• 2 scallions, chopped
• 1/2 cup panko bread crumbs
• 1 large egg
• 3 hamburger buns

Instructions

Mix together the carrots, jalapeno, vinegar, oil and 1/4 teaspoon salt in a medium bowl until combined. Set aside.

In another medium bowl, gently mix together the salmon pieces, ginger, scallions, bread crumbs, egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper using your hands. Form the salmon patties (about 3/4 inch thick). Make a shallow well in the top of each patty. At this point they will still be fairly messy, holding but loosely. Place on plate and refrigerate for 30 minutes. The refrigeration process will firm up the patties.

Heat frill to medium high. Grill the burgers until opaque throughout, about 5 minutes per side.

Stack the burgers and carrot slaw between the buns.

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Tex-Mex Burger and Roasted Poblano Relish

I don't know what can be more classic than a grilled burger.  However, they are a food I tend to pass up though unless they are jazzed up with something special.  

I won't just eat a plain old burger.  With the smell of grilling all around me this weekend, I was craving some classics. It seemed only right to have some on Memorial Day weekend. We had burgers and brats.   

For the burger we roasted a Poblano pepper on the grill and added slices to the layering along with a tomato and pepper jack cheese. I coated the top of my with tomatillo salsa.  

Jazzed up enough?  Yes.

Salsa love.  I should really make my own but we seriously down one jar every time we open one. 

I would be making salsa every week.

Multiple batches.

Maybe we should just move to the southwest.  I think New Mexico would be nice.  

I don't know Spanish. Would that be a problem?

What is your favorite kind of salsa?
I think tomatillo salsa is my favorite although I like to mix it up.  Give me a trio of salsas and I will be dipping my chips in every single one.