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.
1 ½ pounds ground chuck or ground turkey
Kosher salt and freshly ground black pepper
1 ½ tablespoons canola oil
8 ounces fresh whole-milk mozzarella, sliced into 8 slices
4 hamburger buns, split; toasted if desired
4 slices ripe beefsteak tomato
8 fresh basil leaves
8 teaspoons balsamic vinegar
4 teaspoons extra-virgin olive oil
Divide the meat into 4 equal portions, about 6 ounces each. Form each portion loosely into a ¾-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 canola oil, and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking. (A basting cover is an aluminum dome meant to cover the burger, without touching the cheese, to melt the cheese.)
Place the burgers on the bun bottoms and top with sliced tomato and 2 basil leaves. Drizzle each burger with 2 teaspoons balsamic vinegar and 1 teaspoon olive oil, cover with the bun tops and serve immediately.