Tag Archives: Burgers
Bobby Flay’s Burgers, Fries, and Shakes
Bobby Flay’s Burgers, Fries, and ShakesBook Description
After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is… a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru’s affinity for bold flavors and signature twists on American favorites, it’s no surprise that he has crafted the tastiest recipes ever for this ultimate food trio.
Though he doesn’t believe in messing with delicious certified Angus chuck (just salt and pepper on the patty–no “meatloaf” burgers here), Bobby loves adding flavorful relishes and condiments to elevate the classic burger. Once you’ve learned what goes into making that burger (from how to shape it so it cooks up perfectly to melting the cheese just so), go to town with Bobby’s favorite combinations of additions. Try the Cheyenne Burger, which gets slathered with homemade barbecue sauce and then piled high with bacon and shoestring onion rings, or the Santa Fe Burger, topped with a blistered poblano, queso sauce, and crumbled blue corn tortilla chips. And although Bobby’s personal preference is for beef, turkey can be substituted in any burger, and a handful of salmon and tuna burger recipes are included for those looking for leaner options.
After you’ve mastered the burger, discover Bobby’s secrets to cooking up the best French fries–whether they’re fried, grilled, or oven roasted, or made from spuds, sweet potatoes, or even plantains–as well as homemade potato chips and onions rings. Wash it all down with a creamy shake, from Fresh Mint-Chocolate Speckled Milkshake to Blackberry Cheesecake Milkshake (or a spiked adult variation).
With the opening of Bobby’s Burger Palace in Lake Grove, New York, on Long Island–and with more locations to come–Bobby has achieved burger, fry, and shake bliss in the world. For outdoor summer bashes and casual weeknight meals that even the kids will get excited about, Bobby Flay’s Burgers, Fries and Shakes will share that bliss and remind you just why the burger is such a beloved American original.
From Bobby Flay’s Burgers, Fries, and Shakes: Miami Burger
A trip to Miami wouldn’t be complete without stopping for an authentic Cuban sandwich, hot off the press and stuffed with roasted pork, smoked ham, garlicky mayonnaise, tangy mustard, dill pickles, and oozing Swiss cheese. It’s almost enough to make you miss your flight home. Turning this Cuban specialty into an American one isn’t hard to do: just replace the roasted pork with a good old hamburger. Pressing the assembled burger not only yields a crispy toasted bun, but also ensures that all of the elements meld into one cohesive, mouthwatering sandwich. (Serves 4)
Ingredients
- 1 pound ground chuck (80 percent lean) or ground turkey (90 percent lean)
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons canola oil
- 1/2 cup mayonnaise
- 4 cloves roasted garlic, mashed
- 4 hamburger buns, split
- 1/4 cup Dijon mustard
- 8 thin slices Swiss cheese
- 4 thin slices smoked ham
- 2 dill pickles, sliced into 1/4-inch-thick slices
Directions
1. 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. Cook the burgers, using the oil. Remove the burgers to a plate.
2. Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops.
3. Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately.
From Bobby Flay’s Burgers, Fries, and Shakes: Sweet Potato Fries
I happen to love sweet potatoes and think they are great fried. One thing that you have to keep in mind when making this recipe is that sweet potato fries will never, ever be as crispy as fries made with regular potatoes; blanching them in oil or extending the soaking time won’t change that. Sweet potatoes are very high in sugar and this keeps them from getting crisp. Their sugar content also makes them darken faster than standard potatoes, so don’t walk away from the pot when making them! I prefer my sweet potato fries with the skin on, but if that’s not to your liking feel free to peel them. For an extra hit of flavor, try seasoning the hot fries with a few tablespoons of either the Barbecue Seasoning or the Mediterranean Seasoning. (Serves 4)
Ingredients
- 5 large sweet potatoes
- 1 quart peanut oil
- Kosher salt
Directions
1. Cut the potatoes lengthwise into 1.4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries.
2. Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 365 degrees F. Line a baking sheet with paper towels and set aside.
3. Fry each batch until golden brown, 3 to 4 minutes. Remove to the baking sheet lined with paper towels and season immediately with salt. Serve hot.
Our Cuisinart 3-in-1 Burger Press Cookbook: 99 Stuffed Recipes for Your Non Stick Hamburger Patty Maker (Burgers, Stuffed Burgers & Sliders for Your Entertainment!) (Volume 1)
Over 99 Stuffed Recipes for Your Non Stick Hamburger Patty Maker
I’m sure there’s more ways to stuff your meat…but I’ve captured over 99 of those ways in this Amazing Mouth Watering Burger Press Book!
If you like your burgers “stuffed” like I do…then you will enjoy all of the variety I have packed into these Delicious Recipes! So Enjoy…You Deserve It!
This book also has a variety of ways to “Soak That Meat” to get the most flavor you can out of every “Burger Stuffing Session!”
Some of our selections of burgers are: Beef Burgers, Poultry Burgers, Pork Burgers, Fish Burgers, Vegetarian Burgers, Healthy Burgers, “Insane Burgers”, Glazed Burgers, Mixed Meat, Burgers, Fruit Stuffed Burgers and more…
Here is a list of some of our mouth watering recipes for you to ponder:(BEEF) BBQ Blue Cheese Stuffed Bison Burger, Tomato Basil Burger, Mac & Cheese Stuffed Burger, Mediterranean Style Stuffed Hamburgers, Albuquerque Spicy Bison Burger, Breakfast In A Bun Burger, The Taste Of Korea In A Bun, Fisherman Warf’s Burger Stuffed With Crab
(POULTRY)Garlic, Egg And Cheesy Ground Turkey Burger, Bacon Fried Chicken And Waffles Burger, Double Decker California Turkey Club Burger, Apple Stuffed Turkey Burgers, The Day After Thanksgiving Burger, Wild West Buffalo Chicken Burger
(PORK) Shaved Coconut Stuffed Pork Sausage Burger, Ramon Noodles Spam Stuffed Burger, Dill Pickle Stuffed Pork Burger, Sweet And Spicy Pork Burger, Guinness Stuffed Cheese Burger, Chinese Style Pork Burgers
(FISH) Stuffed Salmon Burger, Fresh Lemon Salmon Burger, Red Pepper Crab Cake Burger, California Roll Seaweed Stuffed Sushi Burger, Crab Stuffed Lobster Roll
(VEGETARIAN) Veggie Burger With Potato, Love Of Mushroom Vegan Burger, Squash And Sun-Dried Tomato Burger, Japanese Edamame And Cheese Stuffed Veggie Burger, Arabic Chickpea Burgers
(HEALTHY) Miso Glazed Protein Burger, Super Protein Burger
(INSANE) Octoberfest Burger, The Sweet-Tooth Donut Burger, Texas Toast Grilled Cheese Stuffed Burger, Peanut Butter And Jelly Time Burger, Ground Turkey Nacho Burgers, Luck Of The Irish Burger
(GLAZED) Dijon Mustard Glazed Buffalo Burger, Italian Dressing Glazed Salami Burger, Horseradish And Dill Glazed Salmon Patties, Chicken Cesar Salad Glazed Burger, Honey Garlic Glazed Beef Burger
(MIXED MEAT) Hot Dog Stuffed Hamburger, Chicken And Apple Sausage Burger, Ground Turkey And Sirloin Cheese Steak Burger, Ground Pork And Bison BurgeR, Corn Flaked Fried Zucchini And Lamb Burger
(FRUIT STUFFED) Stuffed Cinnamon Apple Chicken Burger, Sliced Orange Pork Burger, Stuffed Banana Ground Beef Burger, Stuffed Pears Turkey Burger, Bing Cherry Stuffed Burger, Watermelon Stuffed Ground Rib Burger
There is also a special marinade section to soak that meat in “that will make your eyes roll back and have you seeing stars!”
*Now…Enjoy Stuffing that Meat… “I know I did!” 😉
Start enjoying your new “Stuffed Burger Press Lifestyle Experience NOW! FREE SHIPPING for Prime members! 100% Money-back guarantee. To order, just scroll back up and click the BUY button!
Barbecue Spatula With Bottle Opener – HEAVY DUTY 20% THICKER STAINLESS STEEL – Wide Metal Grilling Turner for Burgers Steak & Fish – Large BBQ Grill Handle – Best Cooking Utensils & Accessories
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FROM BURGERS TO BRISKETS NEVER DROP ANOTHER PIECE OF MEAT
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Craft Burgers and Crazy Shakes from Black Tap
The debut cookbook from NYC’s viral sensation Black Tap delivers unique recipes for innovative burgers and sensational, over-the-top milkshakes.
Black Tap is no ordinary burgers-and-fries restaurant—after opening in NYC’s Soho in March 2015, their bold, gourmet-flavored burgers and sky-high milkshakes adorned with donuts, sparklers, and oversized cookies have created amassive cult following on social media and the streets of New York, with people waiting in line for hours just to score a seat at the restaurant’s lunch counter. Though Black Tap is known for its assertive flavors and outrageous shakes, at the heart of the brand is the notion of an old-school luncheonette burger deluxe: an expertly prepared burger with all the trimmings, a side of fries, and a milkshake to cap off the meal. In his debut cookbook, Black Tap chef-owner Joe Isidori delivers 40 recipes for the restaurant’s signature burgers, tasty condiments and toppings,and gravity-defying milkshakes. With Craft Burgers and Crazy Shakes, readers will be able to prepare and enjoy all of Black Tap’s classic and innovative creations, from their Old Fashioned Burger to the Sour Power Milkshake, in the comfort of their own kitchens, no standing in line required.