Bobby Flay's Grill It! - Bobby Flay [20]
Remove the burgers from the grill and place on the bun bottoms. Top each burger with some of the avocado relish, some tomato-chipotle salsa, pickled jalapeños, and finally blue corn chips. Place the bun tops on top and serve immediately.
Avocado Relish
Makes approximately 1 cup
2 ripe Hass avocados, peeled, pitted, and coarsely chopped
3 tablespoons finely chopped red onion
1 jalapeño chile, finely chopped
Juice of 1 lime
2 tablespoons finely chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper
Combine the avocados, onion, jalapeño, lime juice, cilantro, and salt and pepper to taste in a small bowl. The relish can be made 1 hour in advance and kept at room temperature.
Tomato-Chipotle Salsa
Makes approximately 1 cup
3 tablespoons red wine vinegar
2 teaspoons honey
1 tablespoon canola oil
2 teaspoons pureed canned chipotle chile in adobo
3 fresh plum tomatoes, seeded and finely diced
3 tablespoons finely chopped red onion
2 tablespoons finely chopped fresh cilantro leaves
Kosher salt
Stir together the vinegar, oil, honey, and chipotle puree in a medium bowl. Add the tomatoes, onion, and cilantro and mix to combine; season with salt. The salsa can be made 4 hours in advance and kept at room temperature.
Pressed Burger with Manchego, Serrano Ham, and Piquillo–Smoked Paprika Aioli
This burger is a lunchtime favorite at Bolo. Its premium Spanish ingredients make it entertainment worthy, but I’ll warn you that it’s hard to take your time and be polite while eating this scrumptious burger. The rich, smoky, and spicy-sweet aioli is just the beginning. Layering that with nutty manchego cheese and salty Serrano ham might be enough for a pretty good sandwich. But wrap that all around a juicy burger and press it into a crispy-on-the-outside, melted-on-the-inside, two-handed thing of wonder, and just try to hold yourself back.
Serves 4
1½ pounds ground chuck, 80 percent lean
3 tablespoons canola oil
Kosher salt and freshly ground black pepper
4 sesame seed hamburger buns
Piquillo–Smoked Paprika Aioli (recipe follows)
8 (¼-inch-thick) slices manchego cheese
8 paper-thin slices Serrano ham
Heat your grill to high.
Form the meat into 4 burgers, each 1 inch thick. Brush with 2 tablespoons of 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-rare, about 3 minutes longer.
Place the bun bottoms on a flat surface and spread each one with a few tablespoons of the aioli. Top with a slice of cheese, then a slice of the ham, a burger, another slice of ham, and finally another slice of cheese.
Brush the sesame seed side of the bun tops with the remaining oil and place the entire sandwich on the grill, oiled side down. Using a heavy-duty metal spatula, press down on the bottom of the buns and grill until the tops are lightly golden brown, 1 to 2 minutes. Turn the burgers over and press down on the top and continue grilling until the bottom is lightly golden brown and the cheese has melted, about 1 minute longer. Serve immediately.
Piquillo–Smoked Paprika Aioli
Makes ¾ cup
½ cup mayonnaise
2 cloves garlic, chopped
2 piquillo peppers
2 teaspoons Spanish smoked paprika
½ teaspoon kosher salt
Combine the mayonnaise, garlic, peppers, paprika, and salt in a food processor and process until smooth. Cover and refrigerate for at least 30 minutes or up to 1 day before serving.
Buffalo Burger with Swiss Cheese, Red Cabbage Slaw, and Pickled Okra Russian Dressing
I serve buffalo occasionally at my restaurants. Buffalo is naturally low in fat and cholesterol and is a healthy alternative to beef. If it’s not your thing, you can definitely use ground beef, turkey, or chicken in this recipe and it will be every bit as delicious. I like to think of this recipe as a cross between a burger and a Reuben sandwich.
Serves 4
Red Cabbage Slaw
¼ cup rice wine vinegar
2 teaspoons