Thursday, June 27, 2013

Pass the Cookbook June Edition - Bobby Flay

This month, Pass the Cookbook FB Group chose Bobby Flay's Burgers, Fries and Shakes Cookbook.

I was lucky to find it at the library here in town. I was excited about making burgers. I love burgers and so does my husband, Charlie. But he is a picky burger eater. Always taking it "plain and dry". He is not a condiment person at all.

Out of the 3 burgers to cook, I chose the Crunchburger. It was the least crazy (not for me...but for the boy.)

 When I made my grocery list, I didn't put horseradish on it, since I probably wouldn't use it for anything else. Instead I made a hot sauce mayo to put on mine. It was quite tasty, but still had a spicy kick.

I followed the recipe pretty good, but used a leaner ground beef. Believe it was 90/10 and just salt and peppered them. I used cheddar cheese for my burgers and american for Charlie's.

I LOVED putting chips on my burger. I don't like veggies other than pickles, because I don't like warm lettuce or wet tomatoes messing up my burger! This is what my yummy burger looked like before I swished all the yumminess together!!

And AFTER!!! YUM! It was delicious!

Crunchburger (AKA Signature Burger)


  • 1 1/2 lbs ground chuck (80% lean) or ground turkey (90% lean)
  • salt and pepper
  • 1 1/2 tbs canola oil
  • 8 slices American cheese, each 1/4″ thick
  • 4 potato hamburger buns, split and toasted
  • 4 slices beefsteak tomatoes
  • 4 leaves romaine
  • 4 slices red onion
  • Horseradish Mustard Mayo
  • 4 handfuls potato chips


Divide the meat into 4equal 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 mayo. Pile on the potato chips and top with the buns. Serve immediately.