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

4.7 out of 5 stars 74 customer reviews

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The Hungry Fan's Game Day Cookbook: 165 Recipes for Eating, Drinking & Watching Sports by Daina Falk
"The Hungry Fan's Game Day Cookbook" by Daina Falk
Explore this game-day cookbook packed with over 100 recipes for tailgating foods, along with signature recipes of popular athletes, tips on game day food planning, and fun trivia. Learn more
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Frequently Bought Together

  • Bobby Flay's Burgers, Fries, and Shakes
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Editorial Reviews

Amazon.com 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.

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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: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (74 customer reviews)
  • Amazon Best Sellers Rank: #79,924 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By rodboomboom HALL OF FAME 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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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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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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I've bought several burger books and a few of them have not really measured up but I like this one for its simplistic approach. The burger patties require a few and basic ingredients, I had always thought that there must be some sort of secret to making good burgers... Even though I am somewhat satisfied with the results that I have gotten so far, I think that I might tinker with the patty recipe a bit more reach perfection.

In terms of fries, which I just can't get enough of, the book explains the double frying method beautifully and simply... I always used to tell everyone that a single fry will either give you soggy and limp fries or crispy fries on the outside and raw potato on the inside which is really nasty to bite into! Also, the book confirmed my theory about soaking fires for a few hours before actually frying them!! There is good range of chips, fries, and wedges to go through... but there is beating just plain old good fries or chips!

The shakes in the book are also good but not spectacular. Don't get me wrong I'm not saying that they will be a disappointment, I'm just saying that they are not Michelin Star material. I've tried three or four and was happy with the results, but the one that I had higher expectations for was the roasted marshmallow shake... it came out tasting like a plain vanilla shake... maybe I did something wrong, not really a catastrophe.

I enjoyed the presentation of the book and way it was printed, unlike all the other genres where illustrations are not necessary, I think printing a book on recycled brownish paper is fine, but not when it comes to cookery books!
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