Cheeseburger with chips
Complexity: easily
Servings: 4
Bobby Flay's chain of home-cooked restaurants makes a signature "Crunch Burger," aka a "crispy" burger. It has all the usual ingredients, like red onion, tomato, romaine lettuce, and horseradish mustard, but it's arranged in such a way that if you're craving crunch, you can remove the tomatoes and lettuce and leave room for the chips. They're the real deal. After all, everything served should taste very homemade. Perhaps some of you added chips to your sandwiches as a kid, and if anyone told you it was crazy, know that's not true! The liquid, melted cheese fuses tightly with the chips, which are also part of the patty—it's simply delicious. I prefer to bite into the juicy patty right away, along with the salty, crunchy chips—that way you can better appreciate the burger's contrasting textures. In fact, at my restaurants, guests can order "crunch" chips with any burger.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Hamburger
- 700 g of ground beef shoulder, neck, flank steak, or ground turkey
- 4 potato buns, cut in half, fry if desired
- 1.5 tbsp. l. canola oil
- 8 slices of cheese, 0.6 cm thick.
- 4 slices of oxheart tomato (optional)
- 4 leaves of romaine lettuce (optional)
- 4 slices red onion (optional)
- Mayonnaise with mustard and horseradish, recipe below
- 4 handfuls of potato chips
Mayonnaise with mustard and horseradish
- 1/4 cup mayonnaise
- 2 tbsp mustard
- 2 tbsp. grated horseradish, squeezed
We recommend
Cooking the dish according to the recipe:
- Divide the meat into 4 equal portions, each weighing approximately 170 grams. Form each portion into a patty approximately 2 cm thick and make a wide indentation in the center with your thumb. Season both sides with salt and pepper.
- Heat oil in a skillet or on a grill pan over high heat until shimmering. Fry the patties until golden brown and lightly charred on one side—about 3 minutes for beef and 5 minutes for turkey. Flip.
Fry the beef patties on the other side until golden brown and lightly charred - 4 minutes for medium rare (3 minutes if topped with cheese) or to your desired doneness.
Grill the turkey patties on the other side for about 5 minutes. During the last minute of cooking, top the patties with cheese, if using, and close the grill lid or cover with foil to melt the cheese. - Place the patties on the bottom half of the buns and, if desired, top with tomato, lettuce, red onion, and a dollop of mayonnaise and mustard. Top with chips, cover with half a bun, and serve immediately.
Mayonnaise with mustard and horseradishIn a small bowl, combine the mayonnaise, mustard, and horseradish, season with salt and pepper. For a more distinctive flavor, add dill, chives, and tarragon. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be made up to 1 day in advance and stored, covered, in the refrigerator.
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