Bobby Flay makes Blue Cheese, Taco and Texas Beef Burgers at the 2008 F&W Classic in Aspen.Bobby Flay makes Blue Cheese, Taco and Texas Beef Burgers at the 2008 F&W Classic in Aspen.
[MUSIC] So were going to cook three burgers today. And they're all beef burgers, I'm gonna make a Texas-style burger. I'm gonna make a nacho burger, which is sort of like a Southwestern burger. And I'm gonna make a blue cheese burger also. First of all, you wanna buy meat that has fat in it. Extra lean burger meat is horrible. [LAUGH] So here, here it is. It's very simple, write it down. 80-20. 80% meat to 20% fat. Okay, so what I do with the burgers is I actually make them pretty flat. Because what happens when you put a burger on the grill? Plumps up, right? And then the expert griller at home, what does he do? You know the guy, right? He smashes it down, right? [LAUGH] And now all that fat is now gone. And the flavor's gone, and the moisture is gone. And now you have a dried out burger. Okay. So what I like to do, is I like to actually take my thumb and make an indentation in the middle of the burger. When it cooks, its gonna actually rise but its gonna come back to the shape that I wanted to so I don't have to [INAUDIBLE] it down. Kosher salt and black pepper on both sides and you must season it very liberally. All right. So we're gonna start By putting the burgers on the grill and obviously we're semi in-doors here so we're using an in-door grill. Alright, so we're gonna let the burgers cook. How many times do I flip these? One time. The best way to grill is to really take yourself out of the equation. Let the grill do it's job. Actually, for the Texas burger I'm gonna take a spice rub and just put the spice rub on one side. It has paprika, some chili powder, some dried mustard, a little bit of cumin, some coriander. Not a lot of spices, just a few, some black pepper and salt. And we're gonna actually gonna create a crust on the outside of the burger with the spice rub. Let's talk about the nacho burger first. I'm gonna make a couple of different quick relishes here. One is avocado and one is tomato. So we're gonna start by making out avocado relish. And it's basically my version, it's kinda like a chunky guacamole. You know, you want a nice ripe avocado, and these, I always use California Avocados, they're just creamier, they have better texture, and they make the best guacamole or avocado relish. So let's take a look at how our burger's doing. Should we flip it? Sure. Should we? Whoa. Perfect. That's what you wanna see, a nice crust on the outside. And that's really going to sear in, sear in the juices as well. Alright so, let's get back to our avocados so with the avocado I'm just going to add a little red onion and and some and some jalapeno and do the same thing with my tomatoes so I'm going to make an avocado and tomatoes relish to go on top of the burger. Some plum tomatoes, just finely chopped. And basically the same ingredients can go into both. Some jalapenos and some jalapenos. Some red onions and some red onions. And then I'm going to put a little chipotle. Everybody knows what a chipotle is now right? It's a smoked jalapeno And I buy them in the cans, and they add lots of flavor. And then some chopped cilantro. But if you don't like it you can always leave it out. You can use parsley, or basil works really well as well. Little salt. Little red wine vinegar. And then some fresh lime juice in the avocado. [BLANK_AUDIO] Just a little oil in the tomato. Alright let's talk about cheese. Alright, for the nacho burger we're going to use a little Monterey Jack and then for the, thank you. For the blue cheese burger I'm thinking Blue cheese. So we're going to put some Blue cheese on our burger here. And then we're going to take our Texas burger. Let's check out our spice rub. Oh, that looks great. Okay, I'm going to put that over there. With it you have to melt the cheese, I hate when I get a cheeseburger and the cheese isn't melted all the way. It makes the burger, those are the little things that are important. Okay, so now we're gonna actually start putting the burgers together. So, here's the nacho burger, okay, look at that, come on. Yeah, exactly, okay, and then there's the blue cheese burger, so I'm gonna put that on this side. Then we're gonna take our Texas burger. With the spice crust on the outside. So remember it gives it more flavor and it gives it a nice texture on the outside. So I made some red onion jam, You don't have to do this, This is for the blue cheeseburger. Blue cheese, Burger, You known think red wine right, So we made a red onion jam, where we cooked red onions and red wine and a little bit of honey and just cooked it down so it got Kind of glaze the red onions on the outside. So we're just gonna put a little bit of that there. Some watercress cuz every French bistro serves something with watercress and then a little Dijon mustard then you must toast the buns. For the Texas burger, when I think Texas, I think brisket right? They serve it with barbecue sauce. Okay? No ketchup on this. We're gonna put some good barbecue, and use your favorite brand. This one is, what does this say? Mesa Grill Barbecue Sauce, okay? Some cole slaw and some pickles. That's burger number two. And then burger number three is the nacho burger. What we're gonna do is we're gonna take a little bit of avocado. Mm, fresh avocado, beautiful. Some of our tomato salsa. [BLANK_AUDIO] And then, some jalapenos and then for texture, I love this part, blue corn chips. I mean, we're making nachos on a burger. And then just put some blue corn chips on top of your burger like this. And there you go, three quick burgers, just like that. [APPLAUSE] [BLANK_AUDIO]