L.A. Burger

He’s one of America’s best known chefs, and now Bobby Flay is bringing his talents to the Bay State. Bobby’s Burger Palace opened in Burlington!

L.A. Crunchified Burger

Adapted from Bobby Flay’s Burgers, Fries & Shakes Cookbook

Serves 4

Avocado Relish

–2 ripe Hass avocados, halved, pitted and coarsely chopped

–½ small onion, finely diced

–1 jalapeno, finely diced

–Juice of 1 lime

–3 tablespoons finely chopped fresh cilantro leaves

–Kosher salt and freshly ground black pepper

Combine the avocados, onion, jalapeno, lime juice, cilantro, and salt and pepper to taste in a small bowl. The relish can be made 1 hour in advance and kept at room temperature.

Burger

–1½ pounds ground chuck (80% lean) or ground turkey (90% lean)

–Kosher salt and freshly ground black pepper

–1½ tablespoons canola oil

–4 slices Cheddar Cheese

–4 hamburger buns, split; toasted

–4 slices ripe beefsteak tomato

–1 small bunch watercress

–4 handfuls of potato chips

Divide the meat into 4 equal portions (about 6 oz. 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 (see note 1) and top each one with a slice of cheese and basting cover during the last minute of cooking (see note 2).

Melt the cheese on the burgers during the last minute of cooking. Place the burgers on buns and top with a slice of tomato and a few tablespoons of the avocado relish and a few sprigs of watercress.

To crunchify your burger, pile on the potato chips, top with the bun tops, and serve immediately.

Note 1: If using a sauté pan or griddle: Heat oil in pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese*) or until cook to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

*Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover (see note 2).

Note 2: Basting cover: an inexpensive aluminum dome that short-order cooks use in diners. It looks like the lid of a sauté pan; expect that it is domed to fit over the burger. A basting cover allows just enough clearance, meaning the cheese doesn’t touch and stick to it, but the cover can still hold in the heat to melt the cheese beautifully. Alternative suggestions: a sturdy metal bowl will also do the trick, or you can close the grill cover (if using a grill), or tent each burger with a square of aluminum foil.