Bobby Flay’s Classic Burgers | Bobby Flay’s Barbecue Addiction | Food Network

Bobby reveals his strategies for cooking juicy beef and turkey burgers prior to topping them with his slaw and !
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Bobby Flay's Dependency is a high-impact cooking series that takes outdoor to an entire new level! Ultimate grill master Bobby Flay takes out all the stops and provides a one-two cooking punch, showcasing his specialist barbecuing strategies in unexpected new methods.

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Traditional Burgers with Cheese
Overall: 1 hr 10 min
Active: 40 min
Yield: 4 portions



1/4 cup catsup
1/4 cup mayo
1 tablespoon red white wine vinegar
1 teaspoon celery seeds
1 teaspoon hot smoked paprika
Kosher salt and newly ground black pepper
1/2 head green cabbage, carefully shredded
1 medium carrot, peeled and shredded
6 green onions, green and pale green parts just, thinly sliced
3 tablespoons grated Spanish onion

Chipotle Catsup:

1 cup ketchup
2 tablespoons pureed chipotles in adobo

Horseradish Mustard:

1 cup Dijon mustard
1/4 cup ready horseradish, drained


1 1/2 pounds ground chuck (80 percent lean) or ground turkey (mix of white and dark meat).
Canola oil, for brushing.
Kosher salt and newly ground black pepper.
8 pieces American, cheddar, Monterey Jack, pepper Jack or Swiss.
4 hamburger buns.
8 ounces , optional.


For the slaw: Blend together the ketchup, mayonnaise, vinegar, celery seeds, paprika and some salt and pepper.

Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, toss to combine. Pour the dressing over the veggies and toss again. Cover and refrigerate for a minimum of 30 minutes and up to 8 hours.

For the catsup: Blend together the ketchup and chipotles in a little bowl.

For the mustard: In another small bowl, whisk together the mustard and horseradish.

For the burgers: Heat a gas or charcoal grill to high. Type the hamburger into 4 3/4-inch-thick patties by tossing the meat from hand to hand and flattening gently. Make a well in the center of each patty with your thumb. Brush the patties with oil and season kindly with salt and pepper.

Grill the burgers up until somewhat charred and crusty, about 3 minutes (5 minutes for turkey, which should be prepared through to serve). Flip and continue barbecuing till somewhat charred and crusty on the other side, 4 to 5 minutes longer for medium doneness (another 5 minutes for turkey). During the last minute of cooking, top each hamburger with two slices of cheese; cover the grill and cook until the cheese has melted.

Transfer the burgers to a plate. If desired, toast the buns on the grill, flat-side down, for about 15 seconds, or until golden. Location the hamburgers on the bun bottoms. Leading with some chipotle ketchup, horseradish mustard, Russian slaw dressing and a few potato chips, if utilizing. Set the bun tops on the top and serve right away.

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Bobby Flay's Classic Burgers|Bobby Flay's Dependency|Food Network.

Bobby Flay's Classic Burgers | Bobby Flay's Barbecue Addiction | Food Network

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About the Author: Yvette Cook


  1. What’s up Bobby the cheeseburgers look amazing I like everything on top of those Burgers all different kinds of cheeses make the burger taste so delicious yum😋😋😋😋😋😋😋😋🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🧀🧀🧀🧀🧀🧀🧀🧀🧀🧀🧀🧀🧀🧀🧀

  2. Lost before the video”Alright Bobby, you better knock my socks off. I want to see blended meats and premium cheese.”

  3. Love Bobby’s recipes, no wonder he’s Food Network’s top job indeed!!

  4. 🍅🥬🙋‍♀️🍔🍻🔪 All set! Let’s eat!!
    I 💙 a Grilled Juicy CheeseBurger 🍔 😋

  5. I’ll take a turkey burger! I love them. 🤤😋 That was a nice sear on the burgers, too!

  6. Always see the same mistake when watching someone cook on a Weber kettle. You gotta cook with the cover on and only open to turn or remove the food. Otherwise like the video shows, simple is better 9 times out of 10.

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