Bobby Flay's Grill It! - Bobby Flay [21]
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
½ small head of red cabbage, finely shredded
1 large carrot, peeled and finely shredded
Burger
1½ pounds ground buffalo
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
8 (¼-inch-thick) slices Gruyère or fontina cheese
Pickled Okra Russian Dressing (recipe follows)
4 good-quality hamburger buns
To make the slaw, whisk together the vinegar, honey, oil, and salt and pepper to taste in a large bowl. Add the cabbage and carrot and toss until combined. Let sit at room temperature for at least 15 minutes or up to 1 hour before serving.
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. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Turn the burgers over and continue cooking to medium, about 3 minutes longer.
Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese just begins to melt, about 1 minute.
Spread some of the Russian dressing on the tops and bottoms of each bun. Place a burger on each bottom half and top each burger with some of the slaw and a bun top. Serve immediately.
Pickled Okra Russian Dressing
Makes ¾ cup
½ cup mayonnaise
3 tablespoons ketchup
1 tablespoon Dijon mustard
3 tablespoons finely chopped red onion
¼ cup finely diced pickled okra
2 tablespoons finely chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
Stir together the mayonnaise, ketchup, mustard, red onion, okra, and parsley in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes or up to 1 day before using.
Turkey Patty Melt with Grilled Onion Relish
Patty melts bring back fond memories of my childhood in the 1970s. I loved that perfectly cooked burger, topped with Swiss cheese and grilled onions, all crisped on the griddle until the rye bread was golden brown. I have updated the recipe by substituting turkey for beef (although you could definitely use beef). I’ve also tried to boost the flavor of both the onions and the cheese. Balsamic vinegar, Dijon mustard, and fresh thyme make this grilled-onion relish far more sophisticated than any plain sautéed onion, and I like Gruyère cheese as opposed to standard Swiss for its nuttier taste.
Serves 4
Relish
2 Spanish onions, cut crosswise into ½-inch-thick slices
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh thyme leaves
¼ cup extra-virgin olive oil
Burgers
1½ pounds ground turkey, 90 percent lean
6 tablespoons olive oil
Kosher salt and freshly ground pepper
8 (¼-inch-thick) slices good-quality rye bread
8 (¼-inch-thick) slices Gruyère cheese
Dijon mustard, for serving
Ketchup, for serving
Heat your grill to high.
To make the relish, brush the onions on both sides with the 2 tablespoons olive oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Transfer to a cutting board and coarsely chop.
Whisk together the vinegar, mustard, thyme, and salt and pepper to taste in a medium bowl. Whisk in the ¼ cup extra-virgin olive oil until emulsified. Add the onions and stir until combined. Let sit at room temperature while you cook the burgers.
Form the ground turkey into 4 burgers, each 1 inch thick. Brush with 2 tablespoons of the oil and season liberally with salt and pepper on both sides. Grill for 3 to 4 minutes per side for medium-well (the burger will continue to cook when placed back on the grill in the next step).
Place 4 slices of the bread on a flat surface and top each one with a slice of cheese and a few tablespoons of the grilled-onion relish. Put a burger, more relish, another slice of cheese, and the remaining 4 slices bread on top.
Brush the tops of the sandwiches with 2 tablespoons of the oil and place the sandwiches