The Crunch Burger

This recipe is for all of you who grew up sneaking potato chips in your sandwiches-I'm guessing Doritos.  You know who you are and I'm here to tell you that you're not alone or weird. At least that's what I tell myself. Bobby Flay liked it so much as a kid that he created a burger to celebrate it.

The chips and horseradish mayo add the perfect punch and crunch to your palate.  I don't think I'll ever be able to eat an uncrunchified burger again. 

Recipe after the jump:



Recipe by Bobby Flay:
Yield: 4 servings

Ingredients:
1 1/2 lbs ground chuck (80% lean) or ground turkey (90% lean)
kosher salt and freshly ground black pepper
1 1/2 tbsp canola oil
8 slices american cheese, each 1/4" thick
4 potato hamburger burns, split, toasted
4 slices tomato (optional)
4 leaves romaine lettuce (optional)
4 slices red onion (optional)
Horseradish Mustard Mayonnaise, recipe follows
4 handfuls of potato chips (I use Kettle Chips)

Horseradish Mustard Mayonnaise:
1/4 cup mayonnaise
2 tbsp dijon mustard
2 tbsp drained, prepared horseradish
kosher salt and freshly ground black pepper

Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator.

Directions for burgers:

Divide the meat into 4 equal portions (about 6 oz each).  Form each portion loosely into a 3/4" thick burger and make a deep depression in the center with your thumb.  Season both sides of each burger with salt and pepper.

Cook the burgers*, using the oil and topping each one with two slices of cheese and a basting cover during the last minute of cooking. 

Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise. Pile on the potato chips, top with the bun tops, and serve immediately.

*If using a grill: heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.  Brush the burgers with oil.  Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.  Flip over the burgers.   Cook beef burgers until golden brown and slightly charred on second side, 4 minutes for medium rare or until cooked to desired degree of doneness.  Cook turkey burgers until cooked throughout, about 5 minutes on second side.

If using a grill pan: Heat a grill pan over high heat on top of the stove.  Cook the burgers as for a grill, above.

If using a saute pan or griddle (preferably cast iron): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.

Sandwich the hot burgers between the buns and serve immediately.