National Cheeseburger DayBobby Flay is in internationally known and award-winning super chef, but his cheeseburger tips are about as simple and downhome as it gets. Although he's famous for flavors inspired by the American Southwest, in 2010 he launched Bobby's Burger Place, a chain of 11 casual dining spots featuring traditional hamburgers front and center. What better way to celebrate National Cheeseburger Day than with a Flay-inspired, juicy, grilled six-inch patty topped with a slice of sharp cheddar or Monterey Jack.
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The Perfect Cheeseburger (adapted from Bobby Flay)
1 1/2 pounds 80 percent lean ground chuck
Canola Oil
Salt and Pepper
Monterey Jack or cheddar cheese
4 good quality burger buns
Pre-heat gas or charcoal grill to high or use a cast iron grill pan. A heavy fry pan works as well.
Most burger experts prefer beef with 20% fat content because it helps keep the meat moist. Gently shape four six-ounce patties to keep the meat light. Using your thumb, make a depression in the center of each patty so the burger won't bulge as it cooks.
Brush lightly with canola oil and sprinkle with salt and pepper.
Grill for 3-4 minutes on one side, until the meat has a nice, golden crust. Do not press the patty as it cooks or you will lose some of the juices.
Flip burger only once and cook the second side for 3-4 minutes.
During the last minute of cooking, top with Monterey Jack or cheddar cheese. Keep the grill closed or tent the burgers with foil so the cheese fully melts.
Lightly toast buns on grill or in pan. They should be warm but not overly crispy.
Top with a slice of tomato, grilled onions, or other condiments of your choice.
For tons of burger making tips and recipes, check out Bobby Flay's Burgers, Fries, and Shakes.
