Just like I got sucked into trying a Sandra Lee recipe a few weeks ago, I found myself in the same situation with Bobby Flay. It all started out innocently enough... You see, I was on the elliptical watching the Food Network and minding my own business. I started out with a show that I liked and that show came to it's conclusion. That is when I ended up trapped. Next in the viewing line-up was one of a dozen-bazillion Bobby Flay shows (it seems like he is everywhere...I think the Food Network only really has two employees at this point--Bobby Flay and Guy Fieri.) Anyway, I had a half hour to go for my allotted exercise time; so I watched. Then, ironically, the same thing happened again the next time I exercised. To make a long excuse short, I watched him make this recipe and the pizza recipe from the other day. I must admit, they both looked really good. So, I swallowed my pride and set aside my personal distaste for Mr. Flay and gave both dishes a go. Well, the pizza turned out really, really, really good. However, the star of this little saga is really this burger. It. was. AWESOME. ::Sigh:: Awesome. Ugh. This burger was so fantastic, I may have to swallow all the bad stuff I have ever muttered about his less-than-perfect ego (Ginger-haired gentlemen should not be so cocky!) and weird herb-infused oils (One trick pony, anyone???...Doh, there I go again!) and investigate some of his other recipes.
I hate it when I am forced to admit that I could possibly be wrong.
Oh well, here is the fantastic burger recipe.
Chicken Cobb Burger
From: foodnetwork.com; by Bobby Flay 2007, Boy Meets Grill
Ingredients:
For the burgers:
8 (1/2- thick) strips bacon
1 1/2 pounds ground chicken, 90 percent lean
2 tablespoons canola oil
Salt to taste
Freshly ground black pepper
1/2 cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices
For the vinaigrette:
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup finely shredded romaine lettuce
Directions:
For the burgers:
Heat the grill to medium.
Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.
Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.
Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.
For the vinaigrette:
Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.
Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.
The Result:
I followed this recipe as written, and it was fan-freakin'-tastic. The burgers were flavorful, juicy, and moist. We loved them! I served these chicken patties on sandwich thins instead of buns, and a side of baked sweet potato fries. The whole meal was seriously delicious. Thank you (gulp) Bobby Flay.
1 comment:
I'm going to have to try these. I think it's a perfect opportunity to finally use the meat grinder I got for my birthday to grind up the chicken.
Post a Comment