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Bobby Flay's Burgers, Fries, and Shakes: A Cookbook Hardcover – Illustrated, April 14, 2009
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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
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- Item Weight : 1.28 pounds
- Hardcover : 160 pages
- ISBN-10 : 9780307460639
- ISBN-13 : 978-0307460639
- Product Dimensions : 7.8 x 0.62 x 8.81 inches
- Publisher : Clarkson Potter; Illustrated Edition (April 14, 2009)
- Language: : English
- ASIN : 0307460630
- Best Sellers Rank: #217,803 in Books (See Top 100 in Books)
- Customer Reviews:
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1My family's nuts for the Dallas Burger. He treats it like a brisket, and has you coat the burgers in a nice crust of dry rub, and then douse it with BBQ sauce after flipping. Then it's topped with coleslaw and homemade pickles. We're from Ft. Worth, and the Texas bbq essence is definitely in there! A little watermelon, and you're golden.
2) The Agentinean burger is simple and amazing. The chimichurri is super flavorful! I grilled some potatoes, and onions slathered in garlic oil, salt and pepper to go with it, and tossed in grape tomatoes for the last few minutes.
3) The Oaxacan Burger is terrific! The recipe makes enough of the mole and pickled onions to make the burger recipe four times! Awesome! Corn with a little butter, chili powder, paprika, salt and pepper, and lime is perfect with this. Stir in a spoonful of mayo and sprinkle it with queso fresco if you're feeling indulgent.
4) Buffalo (chicken) Burger – p 27 with Blue Cheese Sauce – p 110 and Homemade Potato Chips – p 98. All the taste of buffalo chicken wings without the effort. Nice. He just says hot sauce, but doesn’t mention which. I went with the classic, atomic orange, Frank’s hot wing sauce.
5) Santa Fe Burger – p 63 with Oven Roasted Fries – p 92 with Southwestern Seasoning – p 118. Delicious burger! Beef with a Monterey jack queso sauce, tortilla chips, and roasted poblano. I thought I might as well make the oven fries since it was already heated up from the poblano. Yum!
I can't wait to try the rest! The classics are there, but some really interesting ones are, too. It's not all beef. Turkey and fish are in the mix, too.
I haven't tried any of shakes yet, but they look good, too.
If you love a summer full of burgers, you need this!