Feb 18, 2014 /
For any guy so obsessive about flavor, Bobby Flay is remarkably restrained with regards to burgers: He likes ’em beefy, juicy, and crunchy. Here’s what he informs his line cooks at his 18 Bobby’s Hamburger Castles :
1. “For each hamburger, take about six ounces of beef, pack it lightly right into a patty, after which stop. Create a well within the patty together with your thumb, or it’s gonna plump up just like a football.”
2. “It’s less by what cut of beef you utilize, it’s about fat content. You would like 20 % less and it’ll be too dry.”
3. “All you'll need is pepper and salt on sides from the patty. You don’t need any ‘secret ingredients’ within the hamburger itself. That’s meatloaf I personally don't like that.”
4. “Add just a little neutral oil to some hot skillet. Lay the patty in and don’t ever push lower around the hamburger. Let a crust form. after which switch it.”
“How can you prepare the edges from the patty? Give a little water towards the pan and canopy for ten to fifteen seconds the steam will prepare it round the edges. Try exactly the same approach to melt your cheese.”
Flay loves to “crunchify ” his burgers with thin poker chips, like Lay’s. Tomato plants, as long as they’re in season. Otherwise, coleslaw, pickled jalapeos, chipotle ketchup, and thinly sliced red onion. “Two slices of yankee,” Flay states, “cooked till they’re melted completely.” No artisanal or ciabatta rolls for Flay. He sticks having a soft, seeded bun.