Bobby Flay's Classic Burgers | Bobby Flay's Barbecue Addiction | Food Network

We're making a burger today, and I'm going to show you how simply I season my burger. We don't want to over mix the burger. We don't want to work with the burger too much. We want it to be sort of just formed together. What I like to do is take my thumb, you've seen me do this before, and just make a well in the middle of the burger. I do that because I'm kind of faking out the burger. When I put the burger on the grill, what's gonna happen? It's gonna sort of plump up and almost become like a football, and what I don't want to do is then walk over there and take the back of my spatula and push it down to the shape that I want, because I'm gonna lose all the juices. So we're gonna preempt that, and we're going to make a well in the burger so that when it actually cooks, it's gonna come back to the shape that we want. I like to make my burgers around 6 ounces, and also not too thick. We're going to the turkey burgers. Turkey burgers have become very, very popular lately. It's about 90% meat to about 10% fat. Same thickness, same weight, same technique. Obviously, it's gonna be a little bit drier than beef. You really need to sort of walk the line in terms of how much you cook it. Obviously, it has to be cooked all the way through. Here's all my seasoning. Salt. Freshly ground black pepper, that's it. And I season very liberally on both sides. Because this is gonna create flavor, but it's also gonna help form a crust on the outside of the burgers. I'm gonna take a little bit of canola oil. All right, let's go to the grill. Hot part of the grill, our turkey burgers. Let's get back to the basics here. So, I want to flip these burgers one time. I want them to get nice and crusty on one side, flip them, let them cook through. I like my beef burgers around medium. It's just always the way I've eaten them. Let's check our burgers. All right, nice and crusty. Turkey burgers, look at that. See, the turkey burgers were a little bit closer to the high heat. They got even a nicer crust than the beef burgers. And if you notice, they didn't stick to the grill. Why? Because I left them alone. I just let them cook on their own. So, I'm gonna use two different kinds of cheeses. For the beef burgers, I'm gonna use American. And then for the turkey burgers, what should I use? Swiss? Let's do pepper jack. Why not? This way, I'll be able to identify which burger is which. Our beef burgers, two slices of American cheese. Because a lot of times, the American cheese is sliced kind of thinly. Close the grill. 15-20 seconds, something like that. Because you want this cheese to become part of the burger. Just like this. Cheeseburger, American cheese, coleslaw with Russian dressing, some chipotle ketchup, a little bit of potato chips. We're gonna cover our burger. You can hear the crunch. Just like that. The word that comes to mind is satisfying. That's exactly what you want.