Bobby Flay's Grill It! - Bobby Flay [17]
The same principal follows for ground poultry. Fat carries flavor and moisture, and without enough of it, your finished dish will be dry and lacking in taste. So while it is possible to find even 99-percent-lean ground white-meat turkey, look for some that includes dark meat in the mixture and has a percentage closer to 90 percent lean, 10 percent fat. Far more flavorful, it’s still a remarkably healthy option. Poultry doesn’t need to be looked at as just a healthy substitute for beef. That would be an injustice. It tastes great and, due to its mild flavor, it pairs with tons of spices and toppings to create really dynamic dishes.
For the truly health-conscious, buffalo is a fantastic option. It is naturally lean and is lower in fat and cholesterol than beef and even chicken! Ounce for ounce, it’s also higher in iron and protein and is loaded with heart-healthy Omega-3 fatty acids. Buffalo is farm raised and has a nice, mild beef-like flavor that is never gamey. Because buffalo is so lean, you must be sure not to overcook it or else you run the risk of a dry burger. Available in some supermarkets and butcher shops, high-quality buffalo meat can also be easily found online.
Green Chile Cheeseburgers
I love a simple burger as much as the next person does, but I’m always willing to try to make a good thing great. And this is a great burger. I first tried one while in New Mexico and after my first bite, I knew I had to find a way to bring it to Mesa Grill. The green chile sauce is flavorful with a nice peppery—not hot—bite from the grilled poblanos. I add some heat at the end with pickled jalapeños. Delicious.
Serves 4
2 pounds ground chuck, 80 percent lean
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
8 thin slices Chihuahua or provolone cheese
4 good-quality hamburger buns
Green Chile Sauce (recipe follows)
4 thick slices beefsteak tomatoes
4 pickled jalapeño chiles, thinly sliced
Heat your grill to high.
Form the meat into 4 burgers, each 1 inch thick. Brush with the oil and season liberally with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the burgers over and continue cooking to medium, about 4 minutes longer.
Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute.
Place the burgers on the bun bottoms and top each one with a few tablespoons of the green chile sauce, a slice of tomato, and some pickled jalapeño. Place the bun tops on top and serve immediately.
Green Chile Sauce
Makes approximately ½ cup
2 poblano chiles, grilled, peeled, seeded, and chopped
1 medium red onion, cut crosswise into ½-inch-thick slices, and grilled
2 cloves garlic, chopped
2 tablespoons chopped fresh cilantro or oregano leaves
1 tablespoon honey
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Combine the poblanos, onion, garlic, cilantro, ¼ cup cold water, honey, salt, and pepper in a blender and blend until smooth. Adjust the salt and pepper. The sauce can be made 1 day in advance and kept covered in the refrigerator. Bring to room temperature before serving.
Texas Burger
I married a born and raised Texan who loves beef brisket with coleslaw and pickles. I love brisket, too, but making it is an all-day affair. So I created a burger that has all the same flavors but takes less than an hour to prepare. If you want to make it even faster, feel free to substitute your favorite store-bought barbecue sauce. Or my Mesa BBQ Sauce, available at www.BobbyFlay.com.
Serves 4
Coleslaw
¾ cup mayonnaise
½ small white onion, grated
2 tablespoons sugar
2 teaspoons celery seed
3 tablespoons apple-cider vinegar
Kosher salt and freshly ground black pepper
1 small head of cabbage, cored, finely shredded
1 large carrot, finely shredded
Burger
BBQ Sauce (recipe follows)