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Bobby Flay's Burgers, Fries, and Shakes Hardcover – April 14, 2009

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Product Details

  • Hardcover: 160 pages
  • Publisher: Clarkson Potter; 1 edition (April 14, 2009)
  • Language: English
  • ISBN-10: 0307460630
  • ISBN-13: 978-0307460639
  • Product Dimensions: 7.8 x 0.6 x 8.8 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (60 customer reviews)
  • Amazon Best Sellers Rank: #51,631 in Books (See Top 100 in Books)

Editorial Reviews Review

Book Description
After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is... a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru’s affinity for bold flavors and signature twists on American favorites, it’s no surprise that he has crafted the tastiest recipes ever for this ultimate food trio.

Though he doesn’t believe in messing with delicious certified Angus chuck (just salt and pepper on the patty--no “meatloaf” burgers here), Bobby loves adding flavorful relishes and condiments to elevate the classic burger. Once you’ve learned what goes into making that burger (from how to shape it so it cooks up perfectly to melting the cheese just so), go to town with Bobby's favorite combinations of additions. Try the Cheyenne Burger, which gets slathered with homemade barbecue sauce and then piled high with bacon and shoestring onion rings, or the Santa Fe Burger, topped with a blistered poblano, queso sauce, and crumbled blue corn tortilla chips. And although Bobby’s personal preference is for beef, turkey can be substituted in any burger, and a handful of salmon and tuna burger recipes are included for those looking for leaner options.

After you’ve mastered the burger, discover Bobby’s secrets to cooking up the best French fries--whether they’re fried, grilled, or oven roasted, or made from spuds, sweet potatoes, or even plantains--as well as homemade potato chips and onions rings. Wash it all down with a creamy shake, from Fresh Mint-Chocolate Speckled Milkshake to Blackberry Cheesecake Milkshake (or a spiked adult variation).

With the opening of Bobby’s Burger Palace in Lake Grove, New York, on Long Island--and with more locations to come--Bobby has achieved burger, fry, and shake bliss in the world. For outdoor summer bashes and casual weeknight meals that even the kids will get excited about, Bobby Flay’s Burgers, Fries and Shakes will share that bliss and remind you just why the burger is such a beloved American original.

From Bobby Flay's Burgers, Fries, and Shakes: Miami Burger

A trip to Miami wouldn’t be complete without stopping for an authentic Cuban sandwich, hot off the press and stuffed with roasted pork, smoked ham, garlicky mayonnaise, tangy mustard, dill pickles, and oozing Swiss cheese. It’s almost enough to make you miss your flight home. Turning this Cuban specialty into an American one isn’t hard to do: just replace the roasted pork with a good old hamburger. Pressing the assembled burger not only yields a crispy toasted bun, but also ensures that all of the elements meld into one cohesive, mouthwatering sandwich. (Serves 4)


  • 1 pound ground chuck (80 percent lean) or ground turkey (90 percent lean)

  • Kosher salt and freshly ground black pepper

  • 1 1/2 tablespoons canola oil

  • 1/2 cup mayonnaise

  • 4 cloves roasted garlic, mashed

  • 4 hamburger buns, split

  • 1/4 cup Dijon mustard

  • 8 thin slices Swiss cheese

  • 4 thin slices smoked ham

  • 2 dill pickles, sliced into 1/4-inch-thick slices


1. 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. Cook the burgers, using the oil. Remove the burgers to a plate.

2. Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops.

3. Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately.

From Bobby Flay's Burgers, Fries, and Shakes: Sweet Potato Fries

I happen to love sweet potatoes and think they are great fried. One thing that you have to keep in mind when making this recipe is that sweet potato fries will never, ever be as crispy as fries made with regular potatoes; blanching them in oil or extending the soaking time won’t change that. Sweet potatoes are very high in sugar and this keeps them from getting crisp. Their sugar content also makes them darken faster than standard potatoes, so don’t walk away from the pot when making them! I prefer my sweet potato fries with the skin on, but if that’s not to your liking feel free to peel them. For an extra hit of flavor, try seasoning the hot fries with a few tablespoons of either the Barbecue Seasoning or the Mediterranean Seasoning. (Serves 4)


  • 5 large sweet potatoes

  • 1 quart peanut oil

  • Kosher salt


1. Cut the potatoes lengthwise into 1.4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries.

2. Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 365 degrees F. Line a baking sheet with paper towels and set aside.

3. Fry each batch until golden brown, 3 to 4 minutes. Remove to the baking sheet lined with paper towels and season immediately with salt. Serve hot.

From Publishers Weekly

Starred Review. In an effort to prove that he's a regular ole gourmand like the rest of us, Flay (Iron Chef, restaurateur and prolific cookbook author) makes a simple and wholly effective statement, A cheeseburger with fries and a shake. Done right, it doesn't get much better than that. Toward that end, here are tips on the best meat, potato and ice cream to employ, and instruction on the preferred ways to grill, deep-fry and blend. Full-page, full-color photos make options like the Greek burger (with feta cheese and Greek yogurt) and the garlic butter burger even more seductive than their toppings do already. There are fries of every thickness and even onion rings get their due. Both beer-battered and buttermilk are explored. Of course, Flay wouldn't be Flay without a chapter on condiments and seasonings so chipotle ketchup, red chili mustard and 14 others are at hand. Another reason why this collection is so satisfying: put the word milkshake in the name of any recipe and there is no turning away. Blackberry cheesecake milkshake is a must-have before even knowing that cream cheese and lemon zest are involved. The peanut butter-banana-marshmallow milkshake is puffed with Marshmallow Fluff, while the peach Bellini milkshake uses a blend of whole milk and peaches instead of ice cream, and is set afizz with Champagne. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

More About the Author

Bobby Flay is one of the most beloved -- and famous -- chefs in America. He is the food correspondent for CBS's The Early Show, appearing biweekly to report on food and cooking across America. In addition to his highly rated prime-time Food Network show Boy Meets Grill, his newest show, BBQ America with Bobby Flay, debuted in the summer of 2004. He is the chef-co-owner of two celebrated New York City restaurants, Mesa Grill and Bolo, which recently received a three-star rating from The New York Times, and is opening Mesa Grill Las Vegas in the summer of 2004. This is his fifth book.

Customer Reviews

4.7 out of 5 stars
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The pictures are tempting and the recipes are very simple.
Cee Cee
Well, surprise them with a meal out of Bobby Flay's Burgers, Fries, and Shakes!
Alice in Wonderland
I have tried almost every recipe and every one of them is simply fabulous!
Jennifer Prus, Children's Picture Book Author

Most Helpful Customer Reviews

34 of 36 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on April 27, 2009
Format: Hardcover Verified Purchase
Flay is super active these days, as are many of TV fame, with shows, cookbooks, products, restaurants, etc. Flay has written many previous excellent cookbooks, especially for us home cooks, e.g. grilling and Spanish-American fare.

This one hits one of his loves, that All-American fare of burgers, fries and shakes. His opening of restaurants around this trio inspired this recipe collection for the home.

There are 33 burger offerings, 10 for fries and rings, and 17 shakes. Also included is condiments and sauces, as well as sources and helpful tips on each of the three fare. I found this really useful with such hints as finger punch in burgers to prevent proverbial flying saucer dome of a burger, and dome cover to melt cheese, as well as double cooking fries and advice on blending shakes to really helpful in providing consistent, quality results.

Am so looking forward to trying this offering, but for now have really enjoyed serving: Trattoria Burger; Cheyenne Burger; Salmon Burger with Slaw; Sweet Potato Fries; and Pina Colada Shake; Toasted Marshmallow Shake.

This is really great cookbook for home! As are all Clarkson Potter cookbooks, rich layout with four color photos make it succulent to get your burger/fry/shake mojo going.
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35 of 41 people found the following review helpful By blankcb26 on April 15, 2009
Format: Hardcover Verified Purchase
I just received this book today and am a little underwhelmed. It meets my criteria for cookbooks (lots of pictures!! except the one I really want to make) but he really doesn't do very much to the actual hamburger patty. His philosophy is pretty much to keep the actual burger simple with most of them only getting the addition of kosher salt and black pepper. All of his recipes really just toy around with putting different cheeses/condiments/vegetables etc. Before buying the book I read that there were going to be "no meatloaf" burgers but I thought there would be some spices or ingredients that he would put into the meat mixture to spice up each burger. In the end the book is wonderfully put together and I the recipes seem like they will come out fine.
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13 of 15 people found the following review helpful By MagnoliaSouth on May 18, 2012
Format: Hardcover Verified Purchase
I have had this book for almost exactly one year and boy oh boy, I do love his book. Believe it or not, I'm not a Bobby Flay fan (even though he is cute), but I seriously love burgers and shakes. Oh and boy do I mean that.

Mr. Flay manages to succinctly spell out how to make the absolute perfect burger such as what type of meat, how to form patties, exact grilling times and methods and on and on. He goes over it step-by-step and (thankfully) explains why you are supposed to do what he tells you to do.

He also has an incredible talent for creative toppings that are truly amazing. I will also grant that he names some of the common toppings with absolute flair, such as his "Cheyenne Burger" with barbecue sauce, bacon and onion rings. As a side note, the picture of that burger, which I am longingly looking at as I write, makes my mouth water and my tummy rumble. No. Really.

Another thing I love about this book is that he gives recipes for sauces (and even pickles). One thing I catch myself saying over and over and over again is, "It's all in the sauce." I say it because it's true. If you have an excellent Marsala sauce, you can serve it over just about anything, not just chicken; so it adds variety AND flavor. Yet if you serve a bad Marsala sauce, over juicy chicken, the whole thing is ruined. Well, I digress but you see the point. A great sauce will elevate the burger and add variety as well as flavor.

Suffice it to say, he teaches us everything we need to know. As mentioned above he even tells us how to make our own pickles plus he explains the various cheeses plus much more. You'll not find a greater burger cookbook that will give you just about every element that you will need.
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7 of 8 people found the following review helpful By Missyplaymate3 on July 21, 2009
Format: Hardcover
I had the chance to visit Bobby's burger place. The burgers are so good. When I heard he was coming out with this book. I had to purchase a copy. The burgers are usually made with kosher salt and pepper. Mr. Flay likes his meat burgers simple because you want to taste the meat. It gives a lot of good tips about what kind of meat you should purchase for your beef burgers. There are also chicken and fish burgers too. What makes the burgers top notch are the sauces that Bobby puts together. My favorite burgers are the Argentinean, Buffalo and Cheyenne Burger. There is the second section which is for french fries, potoato chips and onion rings. I really like the sweet potato fries and the beer-battered onion rings. I would recommend you make this for friends. You dont want to eat this stuff all the time :-). The last chapter of course are the shakes. My favorite one is the vanilla bean milkshake. The second one is a double chocolate milkshake and that one is to die for. :-)

This is a must have for people who are looking to try something different.
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4 of 4 people found the following review helpful By Alice in Wonderland TOP 1000 REVIEWERVINE VOICE on June 12, 2009
Format: Hardcover
Got the guys coming over for the Super Bowl, or the NBA Playoffs? Well, surprise them with a meal out of Bobby Flay's Burgers, Fries, and Shakes! It has quite a few really great recipes that are fairly simple, and yet produce really exciting results - burgers that will please the most discerning palates!

Do yourself, and the men in your life, a favor, and buy this book!

(Review of Bobby Flay's Burgers, Fries, and Shakes)
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