Bobby Flay's Burgers, Fries, and Shakes
by Bobby Flay, Stephanie Banyas, Sally Jackson
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Book Summary Information
Author: Bobby Flay, Sally Jackson, Stephanie BanyasEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2009-04-14
ISBN: 0307460630
Number of pages: 160
Publisher: Clarkson Potter
Book Reviews of Bobby Flay's Burgers, Fries, and Shakes
Book Review: Build a Better Burger!
Summary: 5 Stars
The title of the book "Bobby Flay's Burgers, Fries and Shakes" pretty much says it all. That is exactly what you will find in this wonderful cookbook--and it is all good. The recipe for a basic burger remains the same throughout the book--meat, salt and pepper. That's it. But what he adds between the meat and the bun is what makes this cookbook so much fun! You will find recipes that call for hot sauce, potato chips (his signature burger), Carolina Cole Slaw, tzatziki, remoulade , mole sauce, pineapple mustard glaze, hoisin barbeque sauce, queso sauce, sunny side up eggs, and chimichurri sauce, along with a host of other fun toppings. He makes burgers out of salmon, turkey, beef, and tuna. He gives an instructional how-to on the art of making a good burger, along with ways to cook them, in a chapter called "Burger Essentials". He gives us a primer on cheeses that can be used for burgers in a short chapter called "Cheeseburger Essentials". It's not so much that you may not be able to come up with a lot of these ideas on your own, it is that seeing the photos and following the recipe that inspires you to want to make something other than a regular burger with ketchup, mustard, lettuce and tomato. He has a way of taking basic ingredients and mixing them up to make really fun, great tasting burgers.
He also has a section in the book for fry and onion ring recipes, and ends the book with some pretty great milkshake recipes like Dark Chocolate Milkshake with "Fluffy" Coconut Cream, a Fresh Mint-Chocolate Speckled Milkshake, a Peach Bellini shake, and a Toasted Marshmallow shake that he promises won't disappoint. He also gives you a recipe to prepare your own fruit flavored shakes at home (like strawberry, blueberry and the like) that keep the taste consistent for a fruit that may vary by taste according to where it is in the growing season. He has a few recipes for sauces for burgers as well as some for the shakes. And all this is accompanied by a host of pictures that show the finished product for many of the recipes you are making--a huge bonus in my mind. I feel it is absolutely necessary to have pictures in a cookbook so you can see what it is you are trying to make.
I borrowed this book from my local library to see if I would like it before I bought it. I realized that I had tagged so many pages in the book to try, that I ended up buying a copy for myself. It would make a nice gift for someone who loves to grill burgers, or to take along as a hostess gift for a cookout. This is a fun cookbook that you will turn to again and again when you decide to fire up the grill AND the blender. Highly recommended!
Summary of Bobby Flay's Burgers, Fries, and Shakes
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 & Shakes will share that bliss and remind you just why the burger is such a beloved American original.
From the Hardcover edition.
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) Ingredients
- 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
Directions
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)Ingredients
- 5 large sweet potatoes
- 1 quart peanut oil
- Kosher salt
Directions
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.
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