Best Garlic Butter Burger Bobby Flay Recipes

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PERFECT BURGER



Perfect Burger image

Bobby's Flay's Perfect Burger recipe from Food Network needs only a handful of ingredients, a hot grill and toasted hamburger buns.

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
4 slices cheese (optional)
4 hamburger buns, split; toasted, if desired

Steps:

  • Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
  • 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 the 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 the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the 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.

GARLIC BUTTER



Garlic Butter image

Provided by Bobby Flay

Time 5m

Number Of Ingredients 3

1 1/2 sticks unsalted butter, slightly softened
4 cloves garlic, coarsely chopped
Kosher salt and freshly ground pepper

Steps:

  • Combine the butter and garlic in a food processor or with a mixer until smooth. Season with salt and pepper.

GARLIC BUTTER BURGER



Garlic Butter Burger image

Categories     Sauce     Garlic     Side     Butter

Yield serves 4

Number Of Ingredients 8

12 tablespoons (1 1/2 sticks) unsalted butter, slightly softened
4 cloves garlic
1/2 small shallot, chopped
3 tablespoons chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
1 1/2 tablespoons canola oil
4 hamburger buns, split

Steps:

  • Combine the butter, garlic, shallot, and parsley in a food processor and process until smooth; season with salt and pepper to taste. Scrape into a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld. The butter will keep in the refrigerator for up to 24 hours. Bring to room temperature before using.
  • Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
  • Brush the buns with about 4 tablespoons of the butter, using roughly 1/2 tablespoon for each half.
  • Cook the burgers, using the oil (see page 16) and brushing them every 30 seconds with the remaining garlic butter.
  • Meanwhile, toast the buns (see page 15). Place the burgers on the bun bottoms, cover with the bun tops, and serve immediately.

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