Bobby Flay, Food Network’s self appointed king of the burger believe that the perfect burger stands alone without any embellishments at all. He thinks putting any kind of flavoring into the meat is cheating and/ or it turns it into meatloaf on a grill and NOT a burger.
Here is Bobby Flay’s perfect Burger Recipe
- 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons canola oil
- 4 slices cheese (optional)
- 4 hamburger buns, split; toasted, if desired
Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into 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.
NOTE: Bobby cautions not to smash the burger up too much, handle it gently.
- Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.
- Brush the burgers with the oil. (This keeps them from sticking)
- Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. DO NOT SQUEEZE THE JUICE OUT!
- Flip over the burgers.
- Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
Sandwich the hot burgers between the buns and serve immediately.
In addition to starring in the shows, Grill It! With Bobby Flay, Iron Chef America, Throwdown with Bobby Flay, Food Network Star, and the Cooking Channel show Brunch @ Bobby’s, Bobby Flay leads a versatile career as a chef, cookbook author and restaurateur. Bobby is known for his bold, zesty recipes and sauces, and his legendary mastery of Southwestern ingredients is showcased at his Mesa Grill.
Bobby Flay’s Burgers Shakes, Fries & Shakes is available in Kindle format here. The cover of this book shows him with his new patented word… Crunchified… to crunchify your burger just add a few crispy potato chips to the top of it. (Note to Bobby Flay… we’ve been doing that for years, not just on burgers but on sandwiches too.)