Crunchburger (aka the Signature Burger)

Name: Crunchburger (aka the Signature Burger)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 8 slices American cheese, each 1/4 inch thick; 4 slices beefsteak tomato (optional); 2 Tbsps canola oil; 4 servings Kosher salt and freshly ground black pepper; 680 grams ground chuck (80 percent lean) or ground turkey (90 percent lean); 4 servings Horseradish Mustard Mayonnaise (page 109), optional; 4 potato hamburger buns, split; toasted (see page 15), if desired; 4 handfuls potato chips; 4 slices red onion (optional); 4 leaves romaine lettuce (optional)

You can never have too many main course recipes, so give Crunchburger (aka the Signature Burger) a try. This dairy free recipe serves 4. One portion of this dish contains around 53g of protein, 24g of fat, and a total of 532 calories. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of American cuisine. Head to the store and pick up potato hamburger buns, beefsteak tomato, potato chips, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

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.

Ingredients you will need

Salt And Pepper

Meat

Cook the burgers, using the oil (see page 1

Ingredients you will need

Cooking Oil

and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking (see page 21).

Ingredients you will need

Cheese

Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise. Pile on the potato chips, top with the bun tops, and serve immediately.

Ingredients you will need

Potato Chips

Horseradish

Mayonnaise

Lettuce

Mustard

Tomato

Onion

Roll

Taste

Book, using the USDA Nutrition Database

Bobby Flay opened his first restaurant, Mesa Grill, in 1991 and quickly developed a following for his innovative southwestern cuisine. The restaurant continues to get high marks in the Zagat Survey for its regional American cuisine and has spawned two offshoots, Mesa Grill in Caesar's Palace Las Vegas and Mesa Grill Bahamas. He opened Bolo in 1993, Bar Americain in 2005, and Bobby Flay Steak in 200

Ingredients you will need

French Fries

Steak

Equipment you will use

Grill

In addition to his restaurants, Bobby is the food correspondent for The Early Show on CBS and has hosted numerous popular cooking shows since his debut on the Food Network in 1996, from the Emmy-nominated Boy Meets Grill to the Iron Chef America series and Throwdown with Bobby Flay. This is his eighth book. His website is www.bobbyflay.com.Stephanie Banyas has been Bobby Flay’s business assistant since 199

Equipment you will use

Grill

She is a graduate of the French Culinary Institute and lives in New York City.Sally Jackson began working for Bobby Flay in 200

A member of the theater company Eastcheap Rep, she is a New York City-based food writer and actress.