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Sunday, August 1, 2010

Bobby Flays Philly Burger

Preparation Time: 15 minutes, Start to finish: 30 minutes
Serve with: Salad, Grilled Vegis, Poblano Potato Salad (see next recipe)
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1.  Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.

2.    Provolone:  Oozy cheese makes this burger: Two slices of aged provolone are added during the last minute of grilling.

3.    Hot Peppers:  Bobby likes his Philly cheesesteaks with lots of pickled hot peppers, so he loads them on here, too.

4.    Roasted Peppers :  In place of classic griddled bell peppers, Bobby uses roasted red peppers, sliced into strips.

5.    Onions:   Bobby sautes thin rings of Spanish onion in canola oil until soft and golden to top off the burger.

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