Bobby Flay Burger Sauce Recipes

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DALLAS BURGER



Dallas Burger image

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 37

2 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 cup ketchup
2 tablespoons ancho chile powder
2 tablespoons dark brown sugar
1 heaping tablespoon Dijon mustard
1 tablespoon paprika
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 tablespoon molasses
1/2 teaspoon chile de arbol or cayenne chile powder
1 canned chipotle chile in adobo, chopped
Kosher salt and freshly ground black pepper
3/4 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons granulated sugar
2 teaspoons celery salt
1/2 small white onion, grated
Kosher salt and freshly ground black pepper
1/2 small head of cabbage, cored and finely shredded
1 large carrot, finely shredded
2 tablespoons canola oil, plus more for brushing
1 tablespoon ancho chile powder
2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chile de arbol powder or cayenne powder
Kosher salt and freshly ground black pepper
1 1/2 pounds ground chuck (80/20)
4 slices Monterey Jack cheese
4 sesame seed buns, such as Martin's, halved and lightly toasted
Sliced dill pickles, for topping
Potato chips, such as Lay's, for topping, optional

Steps:

  • For the BBQ sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/2 cup water, bring to a boil and simmer for 5 minutes. Add the ancho chile powder, brown sugar, mustard, paprika, vinegar, Worcestershire, honey, molasses, chile de arbol and chipotle chile and simmer, stirring occasionally, until thickened, an additional 10 minutes.
  • Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper. Pour into a medium bowl and allow to cool to room temperature. Put about 1/3 cup of the BBQ sauce in a small bowl; reserve the remaining BBQ sauce in the medium bowl for spooning on top and serving.
  • For the coleslaw: Whisk together the mayonnaise, vinegar, granulated sugar, celery salt, onion and some salt and pepper in a large bowl. Add the cabbage and carrot and stir to combine; season with more salt and pepper if needed. Let sit at least 15 minutes before serving.
  • For the burger: Heat a grill, grill pan or cast-iron griddle to high heat. Brush the grill grates, pan or griddle with the oil.
  • Whisk together the ancho, paprika, mustard powder, coriander, cumin, oregano, chile de arbol, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
  • Form the meat into four 6-ounce burgers. Brush the burgers with oil, season with some of the rub and sprinkle with salt and pepper on both sides. Grill until the burgers are golden brown and slightly charred on the bottoms, 3 to 4 minutes. Brush with the BBQ sauce from the small bowl (discard any unused sauce). Flip the burgers and continue to cook to medium doneness, about 4 minutes longer. Spoon a little of the reserved BBQ sauce on each burger and top each with a slice of cheese. If using a grill pan or griddle, fill a squeeze bottle with water and squirt the pan. Cover the burgers with a grill lid, large domed lid or large metal bowl and count to 10 -- until the cheese is melted
  • Place the burgers on the bun bottoms and spoon some more of the BBQ sauce on top. Top with some of the coleslaw and a few pickles. Top with a few potato chips, if desired. Put the bun tops on and stick a 6-inch wooden skewer through each.

THE BOBBY FLAY BURGER



The Bobby Flay Burger image

Back in 2003, before he was a fast-food impresario, Bobby Flay gave this recipe for a Cubano-style burger to Jonathan Reynolds of The Times. "The best burgers are made on an iron surface and cooked medium, so they're not too soft and you can get a crust," he said at the time. "If you press your burger bun like a Cubano, you get crisp on the outside, soft on the inside." He adorned the patty with two slices of Swiss, smoked ham and pickles, then slipped the package into the bun and pressed it hard on the grill. "We are not ready for micro greens on our national dish," he said. The result continues to amaze.

Provided by Jonathan Reynolds

Categories     lunch, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pound ground chuck
Salt and freshly ground black pepper
4 hamburger buns, split
1/4 cup best-quality mayonnaise
1/4 cup Dijon mustard
8 slices thinly sliced Swiss cheese
4 slices thinly sliced smoked ham
2 large dill pickles, sliced lengthwise into 8 slices

Steps:

  • Form meat into 4 patties. Season with salt and pepper. Cook in a sauté pan on high until medium rare, 2 to 3 minutes on each side.
  • Spread mayo and mustard on each bun. Place a slice of cheese on the bottom of the bun. Top with the meat, a slice of ham, another slice of cheese, 2 sliced pickles and the top of the bun.
  • Cook until cheese has melted on a heated sandwich press or in a large skillet over high heat with a heated heavy skillet placed on top.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 19 grams, Carbohydrate 29 grams, Fat 35 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 15 grams, Sodium 1374 milligrams, Sugar 4 grams, TransFat 0 grams

BOBBY FLAY'S BARBECUE SAUCE



Bobby Flay's Barbecue Sauce image

I created this barbecue sauce to top the Wyoming burger, but it's also an ideal dipping sauce for French fries. After you've made this quick and easy sauce once, you'll want to slather it on grilled chicken, steak, pork chops...you might never go back to the bottled stuff.

Provided by Bobby Flay

Categories     Condiments

Time 1h

Number Of Ingredients 15

2 tablespoons mild vegetable oil
1 smallish onion (coarsely chopped (preferably a Spanish or other sweet onion))
3 small cloves garlic (coarsely chopped)
1 cup ketchup
1/3 cup cold water
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar ((or substitute sherry vinegar))
1 tablespoon Worcestershire sauce
1 canned chipotle in adobo (chopped (note that this is 1 chipotle pepper from a can of peppers, not 1 can of chipotle peppers))
2 tablespoons ancho chile powder
1 tablespoon sweet Spanish paprika (pimentón)
2 tablespoons packed dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oil in a saucepan over medium-high heat until warm and shimmering. Add the onion and cook until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer for 5 minutes.
  • Add the mustard, vinegar, Worcestershire sauce, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses to the pan and bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Let cool for at least 10 minutes.
  • Scrape the barbecue sauce into a food processor or blender and purée until either smooth or the desired consistency. The sauce will be quite, quite thick. Let cool to room temperature. Taste and season with salt and pepper accordingly. You can start dousing and dolloping right away, although if you wait overnight you'll be rewarded with a more complex taste with even more depth. (You can cover and refrigerate the sauce for up to 1 week. Bring to room temperature before using.)

Nutrition Facts : ServingSize 1 tablespoon, Calories 26 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 88 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g

BOBBY FLAY'S VEGGIE BURGER



Bobby Flay's Veggie Burger image

Full disclosure: I have never met a veggie burger that I like...never! Until now, that is. A few months ago, I had to create a veggie burger, on the fly, for a veggie burger battle on Beat Bobby Flay. Don't ask me what made me grab mushrooms, quinoa and chickpeas off the pantry shelves, but I am glad that I did. It is a perfect combination of flavors and textures. This burger is delicious. It's not a hamburger and never will be, but for those who no longer eat meat, I think it is a great alternative.

Provided by Bobby Flay

Categories     main-dish

Time 4h35m

Yield 4 servings

Number Of Ingredients 26

3 tablespoons canola oil, plus more for frying
1 pound cremini mushrooms, stemmed, sliced 1/4-inch thick
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Bobby's BBQ Sauce or your favorite barbecue sauce
1 cup semi-loosely packed Quinoa, recipe follows
1/2 cup semi-loosely packed Chickpea Puree, recipe follows
3 tablespoons chopped fresh cilantro
2 large eggs (for egg wash), seasoned with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper
1 cup quinoa flour, seasoned with 1 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper
4 thin slices smoked Gouda
4 soft sesame seed buns, lightly toasted
Green Onion-Mustard Slaw, recipe follows
1/2 teaspoon kosher salt
1/2 cup red quinoa
One 15.5-ounce can chickpeas
1/2 cup red wine vinegar
4 tablespoons honey
4 tablespoons Dijon mustard
4 tablespoons whole grain mustard
1 tablespoon granulated sugar
1/4 head red cabbage, thinly sliced
1/4 head white cabbage, thinly sliced
3 green onions (green and pale green parts), thinly sliced
1/2 medium red onion, coarsely grated
Kosher salt and freshly ground black pepper

Steps:

  • 1. Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the mushrooms and let sit for at least 3 minutes without touching. Stir and let sit again until mushrooms begin to brown and water begins to evaporate. Cook until golden brown and dry. Season with salt and pepper. Add the barbecue sauce and a splash of water and cook until the mushrooms are glazed, about 2 minutes. Transfer to a baking sheet and let cool to room temperature.
  • 2. Combine the mushrooms, Quinoa and Chickpea Puree in a bowl. Mix in the cilantro. Taste for seasoning, adding more salt and pepper if needed. (Remember that the quinoa was seasoned with salt, the mushrooms were seasoned with salt and pepper and the egg wash and quinoa flour will be seasoned). Cover the mixture and refrigerate until chilled, at least 2 hours.
  • 3. Heat 2 inches of oil in a medium high-sided saute pan over high heat until it registers 350 degrees F on a deep-fry thermometer.
  • 4. Form the burgers (using a ring mold) into 4 burgers (I got 4 burgers that were each about 4 1/8 ounces).
  • 5. Whisk together the eggs in a shallow bowl and season with salt and pepper. Put the quinoa flour in a shallow bowl and season with salt and pepper.
  • 6. Using a fish spatula, gently put a patty into the egg wash; remove and let the excess drip off. Dredge the patty in the flour and tap off the excess. Repeat with the remaining patties.
  • 7. Fry the patties until golden brown and crisp, about 3 minutes, flipping halfway through the cooking process. Remove to a plate lined with paper towels.
  • 8. Heat the remaining 1 tablespoon oil in a large nonstick pan over high heat until it shimmers. Add the patties and top each with a slice of cheese. Remove from the heat and slowly add 1/4 cup of water to the pan (careful not to hit the burger). Cover, return to the heat and count to 10. Remove the lid, the cheese will be melted.
  • 9. Place the burgers on the bottoms of the buns, top with a large dollop of Green Onion-Mustard Slaw and drizzle with some of the reserved mustard dressing.
  • Combine the salt with 1 cup of water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa, bring to another boil, reduce the heat to medium-low, cover and cook until tender and the water is absorbed, about 25 minutes. Remove from the heat, let sit for 10 minutes and fluff with a fork. Spread evenly onto a baking sheet and let cool completely. The quinoa can be made a day ahead and stored in a container with a tight lid.
  • 1. Drain the chickpeas in a colander. Rinse and drain again. Line a baking sheet with paper towels and drain the chickpeas for at least 15 minutes.
  • 2. Transfer the chickpeas to a food processor and process until coarsely chopped. Transfer to a bowl.
  • 1. Whisk together the vinegar, honey, mustards and sugar in a medium bowl until smooth.
  • 2. Combine both cabbages and both onions in a large bowl. Add 1/2 cup of the dressing and toss to combine. Season the slaw with salt and pepper and let sit at room temperature for at least 30 minutes to allow the flavors to meld and the cabbage to wilt. The slaw can be made 4 hours in advance and stored covered in the refrigerator. Reserve the remaining dressing for the burger.

LOUISIANA BURGER



Louisiana Burger image

Provided by Bobby Flay

Time 1h40m

Yield 4 servings

Number Of Ingredients 21

1/2 cup prepared mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 teaspoon hot sauce, or more if desired
5 cornichons, diced
1 green onion, white and pale green part, finely chopped
1 tablespoon finely chopped flat-leaf parsley
Salt and freshly ground black pepper
1 tablespoon sweet paprika
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 1/2 pounds ground chuck
2 tablespoons canola oil, plus more for brushing
8 paper thin slices pepper jack cheese
4 buns, split
8 slices thinly sliced tasso ham
1 red onion, peeled and cut into 1/4-inch thick slices

Steps:

  • Mayonnaise:
  • Whisk together the mayonnaise, mustards, hot sauce, cornichons, green onion and parsley in a small bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour.
  • Burger:
  • Stir together the paprika, pepper, salt, thyme, garlic powder, onion powder and cayenne in a small bowl.
  • Mold the meat into patties. Brush with oil, season both sides with salt. Sprinkle 1 side of each patty with the spice mixture, making sure to rub the spices into the meat, then drizzle with oil before grilling.
  • Preheat grill to high.
  • Heat the 2 tablespoons of oil in a cast iron skillet on top of the grates of the grill until it begins to shimmer. If using cast iron pan, place the burger in the pan and cook until slightly charred and the spices have formed a crust, about 1 1/2 minutes (be careful not to burn the spices.) Turn the burger over, lower the heat to medium and continue cooking to desired doneness. If using a grill, grill the burgers on the grates of the grill for about same amount of time. Top each burger with 2 slices of cheese during the last 30 seconds of cooking, until cheese is melted.
  • Put the burgers on the buns, top with the ham, some of the onions and some of the mayonnaise sauce and potato chips. Use a skewer to hold the burger together.

BOBBY FLAY TEXAS BURGER WITH COLESLAW



Bobby Flay Texas Burger With Coleslaw image

Bobby Flay Texas Burger. Juicy, delicious, topped with slaw and BBQ Sauce. Perfect crowd pleasing burger for your next back yard cookout.

Provided by Lea Ann Brown

Categories     Main Course Beef

Time 55m

Number Of Ingredients 16

For The Slaw
3/4 cup mayonnaise
1/2 small onion (finely shredded)
3 Tablespoons cider vinegar
2 Tablespoons sugar
2 teaspoons celery seeds
8 cups shredded green cabbage
1 large carrot (finely shredded)
Salt and freshly ground pepper
For the Burgers
1 pound ground beef chuck
Vegetable oil (for rubbing)
Salt and freshly ground pepper
3/4 cup barbecue sauce
4 hamburger buns (split)
Sliced pickles

Steps:

  • Make the Coleslaw: In a large bowl, whisk the mayonnaise with the onion, vinegar, sugar and celery seeds. Add the shredded cabbage and carrot, season with salt and pepper and toss well. Let stand until slightly softened, about 25 minutes.
  • Make the Burgers: Light a grill. Form the beef into 4 patties; rub with oil and season with salt and pepper. Sear over high heat, turning once, for 5 minutes for medium-rare. Brush with 1/2 cup of the barbecue sauce and grill until glazed, about 1 minute per side.
  • Grill the buns and brush them with the remaining barbecue sauce. Top with the burgers, pickles and coleslaw and serve.

Nutrition Facts : Calories 1150 kcal, Carbohydrate 61 g, Protein 46 g, Fat 79 g, SaturatedFat 23 g, Cholesterol 179 mg, Sodium 1223 mg, Fiber 6 g, Sugar 33 g, ServingSize 1 serving

ALL-AMERICAN BURGERS



All-American Burgers image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 burgers

Number Of Ingredients 11

1/2 cup mayonnaise
2 tablespoons roasted red pepper puree
2 teaspoons adobo sauce
Kosher salt and freshly ground black pepper
Canola oil, for brushing
1 1/2 pounds ground chuck (80 percent lean)
Kosher salt and freshly ground black pepper
4 sesame seed buns, split
8 slices American cheese
Yellow mustard, for serving
Shredded iceberg lettuce, for serving

Steps:

  • Heat a gas or charcoal grill to high heat. Brush the grill grates with oil.
  • For the fry sauce: Combine the mayonnaise, roasted red pepper puree and adobo sauce in a small bowl and stir together until smooth. Season with salt and pepper to taste. Use right away or cover and refrigerate for at least 1 hour to allow flavors to meld.
  • For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper.
  • Grill, covered, until golden brown and slightly charred on the first side, about 3 minutes. Flip the burgers and cook until golden brown and slightly charred on the second side, about 4 minutes for medium.
  • While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
  • Add 2 slices of cheese to the tops of each burger. Cover the burgers with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
  • Spread some yellow mustard on the bottom buns and spread some of the fry sauce on the top buns. Place the burgers on the bottom buns. Top with the shredded lettuce and the top buns and serve immediately.

BOBBY FLAY'S BARBECUE SAUCE



Bobby Flay's Barbecue Sauce image

After you've made this quick and easy sauce once, you'll want to slather it on grilled chicken, steak, pork chops...you might never go back to the bottled stuff.

Categories     Bobby Flay     Burger     burger recipes     Burger Bash     bbq     dallas burger     southern     barbecue sauce     sauce     condiments     homemade barbecue sauce

Yield 1 cup

Number Of Ingredients 14

2 tbsp. canola oil
1 medium Spanish onion
3 clove garlic
1 c. ketchup
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1 tbsp. Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tbsp. ancho chile powder
1 tbsp. sweet Spanish paprika
2 tbsp. packed dark brown sugar
1 tbsp. honey
1 tbsp. molasses
kosher salt and freshly ground black pepper

Steps:

  • Heat the oil over medium-high heat in a heavy-bottomed medium nonreactive saucepan. Add the onion and cook until 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water and bring to a boil. Lower the heat and simmer for 5 minutes.
  • Add the mustard, vinegar, Worcestershire, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses and bring to a simmer. Cook, stirring occasionally, for an additional 10 minutes, or until thickened.
  • Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.Bring to room temperature before using.

OAXACAN BURGER (BOBBY FLAY)



Oaxacan Burger (Bobby Flay) image

A burger with topped with a quickie version of mole sauce, queso fresco, and avocado. Adapted from Bobby Flay's Burgers, Fries and Shakes. You can use semisweet chocolate instead of bittersweet, but I personally don't care much for sweet moles.

Provided by Chocolatl

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 21

1/4 cup slivered almonds
2 tablespoons canola oil
1 small Spanish onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 tablespoons dried ancho chile powder
1 tablespoon new mexico chile powder
1 (28 ounce) can plum tomatoes, undrained, pureed
1/4 cup corn tortilla chips, crushed
1 ounce bittersweet chocolate, finely chopped
1 tablespoon honey
1 tablespoon pure maple syrup
salt
pepper
1 1/2 lbs ground chuck (or turkey)
salt
pepper
1 1/2 tablespoons canola oil
4 hamburger buns with sesame seeds, toasted if desired
2 ounces queso fresco, crumbled (about 1/2 cup)
1 Hass avocado, peeled, pitted and cut into 8 wedges
pickled onion (optional)

Steps:

  • Place almonds in a dry saucepan over medium heat.
  • Toast, stirring occasionally, until light golden brown, about 5 minutes.
  • Remove and set aside.
  • Increase heat to high.
  • Add oil and heat until it begins to shimmer.
  • Add onion and cook until soft, about 4 minutes.
  • Add garlic and cook 30 seconds.
  • Stir in Ancho and New Mexico powders and cook for 1 minute.
  • Add almonds and tomatoes and bring to a boil.
  • Cook, stirring occasionally, for 5 minutes.
  • Add tortilla chips and cook for about 10 minutes, or until reduced by half.
  • Carefully transfer to a blender or food processor and blend until smooth.
  • Return to pan over high heat.
  • Add chocolate, honey and maple syrup.
  • Cook until reduced to a sauce consistency, about 5 minutes.
  • Season and keep warm.
  • Divide meat into 4 equal portions.
  • Shape each into a patty and make a depression in the center.
  • Season both sides with salt and pepper.
  • Heat oil over high heat until it begins to shimmer.
  • Cook burgers to desired doneness, about 4 minutes per side for medium-rare.
  • Top with sauce, queso fresco, avocado wedges and pickled onions, if using.

Nutrition Facts : Calories 810.7, Fat 53.4, SaturatedFat 14.2, Cholesterol 117.4, Sodium 422.7, Carbohydrate 47.3, Fiber 8.9, Sugar 16.9, Protein 38.7

PERFECT BURGER



Perfect Burger image

Bobby's Flay's Perfect Burger recipe from Food Network needs only a handful of ingredients, a hot grill and toasted hamburger buns.

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

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

Steps:

  • 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.
  • IF USING A GRILL: 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. Grill 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; see step 3) 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.

More about "bobby flay burger sauce recipes"

BOBBY'S BOLO BURGERS - DIARY OF A RECIPE COLLECTOR
bobbys-bolo-burgers-diary-of-a-recipe-collector image
2019-07-11 Grill the burgers over medium high heat until golden brown and slightly charred for about 5 minutes on the first side. Flip and grill on the other side for another 5 minutes or until desired doneness. Assemble the burgers: Spread the bottom and top bun with aioli sauce…
From diaryofarecipecollector.com
Reviews 7
Category Main Dish
Servings 1
Estimated Reading Time 2 mins
  • Make the aioli: Mix the mayo, garlic, peppers, paprika, and salt in a food processor. Cover and refrigerate for at least 30 minutes.
  • Make 4 hamburger patties about 3/4 in. thick. Make a deep depression in the center with your thumb. Season with salt and pepper on both sides. Use 1 1/2 tbsp of canola oil to brush on both sides of patties. Grill the burgers over medium high heat until golden brown and slightly charred for about 5 minutes on the first side. Flip and grill on the other side for another 5 minutes or until desired doneness.
  • Assemble the burgers: Spread the bottom and top bun with aioli sauce. Top with a slice of cheese and a 2 slices of ham. Top with burger, another slice of cheese and 2 more slices of ham. Finally top with bun.
  • Brush bottom and top buns with olive oil. Place in pan over medium high heat. Press down on burger and grill until golden brown. I used another smaller skillet to help flatten bun. Flip and grill until the other side is golden brown and the cheese is melted. Serve while hot.


10 BEST BOBBY FLAY SAUCES RECIPES | YUMMLY
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2021-09-26 Chimichurri Sauce Mazola® Corn Oil. fresh cilantro, Spice Islands® Smoked Paprika, white wine vinegar and 6 more. Adobo Sauce La Cocina Mexicana de Pily. chilies, cumin, clove, salt, allspice, Ancho chilies, white vinegar and 4 more. Orange Sauce …
From yummly.com


BOBBY FLAY'S VEGGIE BURGER - THE DR. OZ SHOW
2020-12-21 8. Form the mushroom mixture into 4 burgers (Bobby likes to use a 4-inch ring mold). Set a burger on a slotted metal spatula and gently dip it into the egg bath. Remove and let excess drip off. Dredge in the quinoa flour and tap off the excess. Transfer to a plate. Repeat with the remaining 3 burgers…
From doctoroz.com
Servings 4
Estimated Reading Time 30 secs
Author The Dr. Oz Show
  • Make the burgers: Line a rimmed baking sheet with absorbent kitchen towels or paper towels. In a food processor, coarsely purée the drained chickpeas. You need 1/2 cup.
  • In a medium saucepan, combine 2 cups water and 2 teaspoons salt and bring to a boil over high heat. Stir in the quinoa and return to a boil. Reduce the heat to low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 25 minutes. Remove from the heat, let sit for 10 minutes, and then fluff with a fork. Spread the quinoa evenly onto the prepared baking sheet and let cool completely. The quinoa can be cooked a day ahead and stored in a container with a tight-fitting lid in the refrigerator.
  • In a large sauté pan, heat the 2 tablespoons oil over high heat until the oil begins to shimmer. Add the mushrooms and cook for 3 minutes without touching. Stir and then cook until the mushrooms are golden brown and dry, 10 minutes.
  • Add the barbecue sauce and a splash of water to the mushrooms and cook until the mushrooms are glazed, about 2 minutes; transfer to a medium bowl and let cool to room temperature.


BEEF BURGERS WITH PEANUT-CHIPOTLE BARBECUE SAUCE RECIPE ...
2013-12-07 Form the meat into four 1-inch-thick patties and brush with oil. Season with salt and pepper and grill over high heat, turning once, until nearly cooked through, about 5 minutes.
From foodandwine.com
5/5
Total Time 1 hr
Servings 4
  • In a medium saucepan, heat the 1 tablespoon of oil. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomato puree, ketchup, vinegar, Worcestershire sauce, mustard, honey, molasses, ancho chile powder, chipotle and water. Bring to a simmer and cook over low heat, stirring occasionally, until thickened, about 30 minutes. Transfer the sauce to a blender. Add the peanut butter and puree until smooth. Season the barbecue sauce with salt and pepper.
  • Light a grill or preheat a grill pan. Brush the cut sides of the buns with oil and grill until toasted, about 30 seconds. Spread some of the barbecue sauce on the buns.
  • Form the meat into four 1-inch-thick patties and brush with oil. Season with salt and pepper and grill over high heat, turning once, until nearly cooked through, about 5 minutes. Brush the burgers with some of the sauce and grill until lightly glazed, about 2 minutes. Top with the cheddar and scallion, close the grill and cook just until the cheese is completely melted, about 1 minute. Set the burgers on the buns, top with lettuce and tomato and serve right away.


BOBBY FLAY'S SPICE-CRUSTED DALLAS BURGER - MISFITS MARKET ...
2021-06-26 For the pickles, combine the vinegar, sugar, salt, peppercorns, coriander, dill, mustard seed, and 1 cup of cold water in a medium non-reactive saucepan. Bring to a boil over high heat. Reduce heat to love and simmer for 5 minutes. Place the cucumbers in a large heat safe bowl. Pour the hot brine over the cucumbers.
From blog.misfitsmarket.com
  • For the pickles, combine the vinegar, sugar, salt, peppercorns, coriander, dill, mustard seed, and 1 cup of cold water in a medium non-reactive saucepan. Bring to a boil over high heat. Reduce heat to love and simmer for 5 minutes.
  • Place the cucumbers in a large heat safe bowl. Pour the hot brine over the cucumbers. Let cool to room temperature then cover and chill for at least 2 hours before serving. The pickles will keep in the refrigerator for 2 weeks if stored in a container with a tight-fitting lid.
  • To make the coleslaw, whisk together the mayonnaise, onion, sugar, celery seed, and vinegar in a large bowl. Add the cabbage and carrot, season with salt and pepper, and stir to combine. Let sit for at least 15 minutes and up to 1 hour before serving.
  • To make the burgers, whisk together the ancho, paprika, mustard powder, cumin, coriander, oregano, salt, black pepper, and chile de árbol in a small bowl.


BOBBY FLAY'S BURGER RECIPE
2021-08-02 Place buns on the grill to toast (optional). While your burgers cook, mix the mustard, ketchup, and mayo in a bowl with the smoked paprika. Assemble by dolloping a ½ tablespoon of sauce on either side of the buns. Place lettuce on the bottom, the burger on top, then top the patty with pickles and the remaining bun.
From mashed.com
5/5 (19)
Calories 635 per serving
Category Dinner, Main Course


BOBBY FLAY TRANSFORMS A CLASSIC BURGER RECIPE WITH HIDDEN ...
2020-10-29 Bobby Flay brings bold flavor to a classic burger recipe thanks to Hidden Valley Ranch. Bobby Flay knows a great burger. While a classic burger recipe never goes out of style, some times those favorite recipes need a little flavor update. Thanks to Hidden Valley Ranch, that classic burger is ready for Ranch Night.
From foodsided.com
Estimated Reading Time 4 mins


BOBBY FLAY'S FRY SAUCE RECIPE BOBBY'S BURGER PALACE BBP ...
Jul 13, 2015 - Bobby Flay's fry sauce recipe Bobby's Burger Palace BBP. Jul 13, 2015 - Bobby Flay's fry sauce recipe Bobby's Burger Palace BBP. Jul 13, 2015 - Bobby Flay's fry sauce recipe Bobby's Burger Palace BBP. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com
Estimated Reading Time 7 mins


BOBBY FLAY VEGGIE BURGER RECIPE (COPYCAT VERSION)- BLISS ...
2021-07-07 The Bobby Flay Vegan Burger recipe is easy to make and much healthier than most veggie burgers. Combining bulgur wheat and black beans provides a good amount of protein, and the vegetables provide even more vitamins. This recipe is one of the easiest veggie burger recipes you’ll find this fall. Bobby Flay is more than just a great chef. Celebrity chefs need to adapt their meat-heavy recipes ...
From blissflavours.com
Author Eklavya


BOBBY FLAY’S SALMON BURGERS WITH HOISIN BARBECUE SAUCE – C ...
2017-04-03 Called “Bobby Flay’s Burgers, Fries and Shakes” (Random House 2009), the book serves up the Salmon Burger recipe even while Bobby’s Burger Palaces do not. The burgers there let you choose between Ground Beef, Breast of Chicken and Ground Turkey. There’s also a Vegetarian BBQ burger made with wild mushrooms, chickpeas and quinoa. But there’s not one seafood item on the …
From chewingthefat.us.com
Author Monte Mathews
Estimated Reading Time 4 mins


32 BOBBY FLAY RECIPES IDEAS | BOBBY FLAY RECIPES, RECIPES ...
Sep 15, 2016 - Explore Jani Schurgot's board "Bobby Flay Recipes", followed by 841 people on Pinterest. See more ideas about bobby flay recipes, recipes, bobby flay.
From pinterest.com


25 BOBBY FLAY BURGER IDEAS | BOBBY FLAY, FOOD NETWORK ...
Jul 16, 2017 - Explore Nicole Mueller's board "Bobby Flay Burger" on Pinterest. See more ideas about bobby flay, food network recipes, bobby flay recipes.
From pinterest.com


BOBBY FLAY'S LOUISIANA BURGER | GRILL IT! WITH BOBBY FLAY ...
2021-09-28 Louisiana Burger RECIPE COURTESY OF BOBBY FLAY Level: Easy Total: 1 hr 40 min Prep: 25 min Inactive: 1 hr Cook: 15 min Yield: 4 servings. Ingredients. 1/2 cup prepared mayonnaise 1 tablespoon Dijon mustard 1 tablespoon whole-grain mustard 1 teaspoon hot sauce, or more if desired 5 cornichons, diced 1 green onion, white and pale green part, finely chopped 1 tablespoon finely …
From recipes.social


BLUE CHEESE BURGER RECIPE BOBBY FLAY - TFRECIPES.COM
Bobby Flay boosts his hamburger recipe with a complex, mildly spicy barbecue sauce made with garlic, ginger, tomato puree, mustard, molasses, ancho and chipotle chiles, and peanut butter for a nutty note. The burger patties are glazed with the sauce on the grill and get topped with cheddar and scallions for a mild onion flavor. Recipe: Food & Wine. Related: 27 Barbecue Recipes and Tricks From ...
From tfrecipes.com


BEST BURGER RECIPES FROM CELEBRITY CHEFS — BOBBY FLAY AND ...

From blog.cheapism.com


34 BEST BOBBY FLAY BURGER RECIPE IDEAS | BURGER RECIPES ...
Feb 12, 2020 - Explore Melissa Cook's board "Bobby flay burger recipe" on Pinterest. See more ideas about burger recipes, burger, bobby flay burger recipe.
From pinterest.com


BOBBY FLAY'S TEXAS BURGERS - SECRET COPYCAT RESTAURANT RECIPES
2014-06-11 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 …
From secretcopycatrestaurantrecipes.com


45 TASTY DINNER RECIPES FROM BOBBY FLAY | FOOD NETWORK CANADA
2017-01-12 With numerous shows and restaurants under his belt (and the Iron Chef title, to boot), Chef Bobby Flay knows a thing or two about creating a mouth-watering meal when dinnertime approaches. If you’re looking to bring some panache to your dinner table, you can’t go wrong with these satisfying recipes from our resident grill-master.
From foodnetwork.ca


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