Bobby reveals his strategies for cooking juicy beef and turkey burgers prior to topping them with his slaw and potato chips!
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Traditional Burgers with Cheese
DISH COURTESY OF BOBBY FLAY
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
1 cup ketchup
2 tablespoons pureed chipotles in adobo
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 potato chips, 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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