Napa Valley Burger

From Bobby Flay's Burgers, Fries, and Shakes, page 52.

Serves 4.

This burger is very tart and tangy because of the citrus and the goat cheese.  It has a very fresh flavor.

Meyer Lemon-honey Mustard:
1/4 cup Dijon mustard
1 heaping Tbs. clover honey
1 1/2 tsp. grated Meyer lemon zest, or 1 tsp. grated orange zest and 1/2 tsp. grated lemon zest
1 1/2 Tbs. Meyer lemon juice, or 1 Tbs. fresh orange juice and 1 tsp. fresh lemon juice
Kosher salt and freshly ground black pepper

Whisk together the mustard, honey, lemon zest, and lemon juice and season with salt and pepper.  Cover and refrigerate for at least 30 minutes or up to 24 hours before serving to allow the flavors to meld.

Burgers:
1 1/2 lbs. ground chuck (80/20) or ground turkey (90/10)
Kosher salt and freshly ground black pepper
1 1/2 Tbs. canola oil
8 round slices fresh goat cheese, each 1/2" thick
4 sesame seed hamburger buns, split; toasted, if desired
1 handful of watercress

Divide the meat into 4 equal portions.  Form each portion loosely into a 3/4" 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 (click HERE for Bobby's burger cooking times), using the canola oil and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking.

Place the burgers on the bun bottoms, drizzle with some of the Meyer lemon-honey mustard, and top with watercress.  Cover with the bun tops and serve immediately.

Notes:
- Meyer lemons are sweeter than regular lemons, which is why the substitutions are a mixture of orange and lemon juice.
- We only used half the amount of goat cheese.
- I feel so repetitive: I typically buy 90/10 ground beef, so I use a pound of that for my burgers.

Miami Burger

From Bobby Flay's Burgers, Fries, and Shakes, page 51.

Serves 4.

1 lb. ground chuck (80/20) or ground turkey (90/10)
Kosher salt and freshly ground black pepper
1 1/2 Tbs. canola oil
1/2 cup mayonnaise
4 cloves roasted garlic, mashed (see notes)
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" thick slices

Divide the meat into 4 equal portions.  Form each loosely into a 3/4" 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 (click HERE for Bobby's burger cooking times), using the oil.  Remove the burgers to a plate.

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 bun tops.

Cook the burgers on a sandwich press or wrap 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.

Notes:
- I used 1 lb. (90/10) ground beef, so my burgers weren't as thick.
- It takes more like 2-3 minutes per side to cook the burgers if you go the foil and skillet route.
- Roasting garlic: Toss garlic with oil and season with salt and pepper.  Roast in oven on a rimmed baking sheet until light golden brown, about 15 minutes at 375 F.

Carolina Burger

From Bobby Flay's Burgers, Fries, and Shakes, page 36.

Serves 4.

Mustard Barbecue Sauce:

1/2 cup rice wine vinegar

2 heaping Tbs. Dijon mustard

2 Tbs. honey

1 tsp. kosher salt

1/4 cup extra-virgin olive oil

3/4 tsp. coarsely ground black pepper

Blend the vinegar, mustard, honey, salt, and oil in a blender until emulsified.  Transfer to a bowl and stir in the black pepper.  The barbecue sauce can be made 1 day ahead, covered, and refrigerated.  Bring to room temperature before serving.

Green Onion Slaw:

1 cup coarsely chopped green onions, white and green parts

1/4 cup red wine vinegar

2 serrano chiles, stemmed and seeded

2 Tbs. mayonnaise

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1/2 head of purple cabbage, finely shredded (about 3 cups)

1 small red onion, halved and thinly sliced

1/4 cup chopped fresh cilantro leaves

Blend the green onions, vinegar, 1/4 cup cold water, chiles, mayonnaise, and oil in a blender until emulsified.  Season with salt and pepper.  Put the cabbage and red onion in a bowl, add the dressing, and stir until combined.  Fold in the cilantro and season with salt and pepper to taste.  Let sit at room temperature for at least 15 minutes before serving.  The slaw can be made 2 hours in advance and refrigerated.

Burgers:

1 1/2 lbs. ground chuck (80/20) or ground turkey (90/10)

Kosher salt and freshly ground black pepper

1 1/2 Tbs. canola oil

4 hamburger buns, split; toasted, if desired

Divide the meat into 4 equal portions.  Form each loosely into a 3/4" 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 (click HERE for Bobby's burger cooking times), using the oil, and basting the burgers with some of the barbecue sauce during the last minute of cooking.

Place the burgers on the bun bottoms and top each one with more barbecue sauce and some of the slaw.  Cover with bun tops and serve immediately.

Notes:

- If you don't have rice wine vinegar, you can use rice vinegar.  If you don't have that, try white wine vinegar.  If you're desperate, use whatever vinegar you've got on hand.

- While I'm sure that the "extra-virgin" adds a slight bit more of the olive flavor, I'm satisfied with regular old olive oil.

- The barbecue sauce and coleslaw yield a LOT.

- Is it really necessary to bring the barbecue sauce to room temperature before serving?  I doubt it.

- I've learned from experience that coleslaw doesn't keep very well for more than a few hours.

- As usual, I used 1 lb. of 90/10 ground beef, which makes thinner burgers that aren't quite as juicy.  Oh well.  Sometimes we sacrifice flavor for taste, right?

Bistro Burger

From Bobby Flay's Burgers, Fries, and Shakes, page 26.

We didn't think this was one of his most exciting burgers, but it was interesting enough to share.  It's also very easy to make.

3 Tbs. white wine vinegar

1 heaping Tbs. Dijon mustard

Kosher salt and freshly ground black pepper

1/3 cup extra-virgin olive oil

1 large head of endive, thinly shredded

1 1/2 lbs. ground chuck (80/20) or ground turkey (90/10)

1 tsp. coarsely ground black pepper

1 1/2 Tbs. canola oil

4 slices Gruyere cheese, each 1/4" thick

4 brioche or regular hamburger buns, split; toasted, if desired

Whisk together the vinegar and mustard in a medium bowl and season with salt and pepper.  Slowly add the olive oil and whisk until emulsified.  Add the endive to the bowl and toss to coat.  Let sit at room temperature for 15 minutes before serving.

Divide the meat into 4 equal portions.  Form each loosely into a 3/4" thick burger and make a deep depression in the center with your thumb.  Season both sides of each burger with salt and coarsely ground black pepper.

Cook the burgers (click HERE for Bobby's burger cooking times), using the oil and topping each one with a slice of cheese and a basting cover during the last minute of cooking.

Place the burgers on the bun bottoms and top each one with some of the endive.  Cover with the bun tops and serve immediately.

Notes:

- I only saw small heads of endive, so I grabbed two of the biggest ones I could find.

- As usual, I used 1 lb of 90/10 ground beef.

- If you don't have a basting cover, use whatever you can find--a metal bowl, a pot lid, whatever.

Oven-roasted Pulled Pork Sandwiches

Adapted from Tyler Florence.

Serves 12-15.

Dry Rub:
2 Tbs. paprika
1 Tbs. smoked paprika
1 Tbs. garlic powder
1 Tbs. brown sugar
1 Tbs. dry mustard
1 1/2 Tbs. coarse salt
1 (5 to 7 lb.) pork roast, preferably shoulder or Boston butt

Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl.  Rub the spice blend all over the pork and marinate for as long as you have time, as little as 1 hour or up to overnight, covered, in the refrigerator.

Bake in a roasting pan for 6 hours at 350 F until the pork is falling apart and a thermometer inserted into the thickest part reads 170 F.

Remove roast from the oven and transfer to a large platter.  Allow meat to rest for about 10 minutes.  While still warm, take 2 forks and "pull" the meat to shreds.  Put shredded pork in a bowl, pour 1/2 of the barbecue sauce over it, and mix well to coat.

To serve, spoon the pulled pork mixture onto the bottom 1/2 of the bun, top with spicy slaw and additional barbecue sauce, if desired.  Serve with pickle spears.

Cider Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 tsp. salt
1 tsp. cayenne pepper
1/2 tsp. freshly ground black pepper
12 buns

Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat.  Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Spicy Slaw:
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions, chopped
1 red chile, sliced
1 1/2 cups mayonnaise
2 Tbs. whole grain mustard
2 Tbs. yellow mustard or spicy brown mustard
1 Tbs. cider vinegar
1 lemon, juiced
Pinch sugar
1/2 tsp. celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl.  In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar, stirring to incorporate.  Pour the dressing over the cabbage mixture and toss gently to mix.  Season the coleslaw with celery seed, hot sauce, salt, and pepper.  Chill for 2 hours in refrigerator before serving.

Notes:
- I had a 4 1/5 lb. pork loin in my freezer, so that's what I used.  If one side of your meat is fattier than the other, roast with that side up.  It will help flavor the meat and keep it moister.
- I forgot to buy a red chile for the spicy slaw, so I just sprinkled in a few shakes of cayenne pepper.
- This recipe makes a LOT.  If you don't have a large group helping you eat it (or you don't want to eat it for every meal for a week), freeze two thirds of it in separate quart-sized bags for later use.

Taco Rice

Serves 4-6.

1 lb. ground beef or turkey
1 envelope taco seasoning + water (try using Homemade Taco Seasoning Mix)
Hot cooked rice

Suggested toppings:
Lettuce
Tomatoes
Salsa or hot sauce
Cheese
Nacho cheese sauce
Onions (raw or cooked with meat)
Sour cream
Black beans
Avocados
Anything else you can think of!

Brown ground meat over medium-high heat.  Drain.  Add taco seasoning and water according to package directions.

Top rice with taco meat and desired toppings.  Enjoy!

Hot Chocolate Souffle

From Hershey's Made Simple, page 132.

Makes 8 to 10 servings.

Photo by Brittany Meng.

1 cup unsweetened cocoa powder
1 1/4 cups sugar, divided, plus some for sprinkling
1/2 cup all-purpose flour
1/4 tsp. salt
2 cups milk
6 egg yolks, well beaten
2 Tbs. butter or margarine
1 tsp. vanilla extract
8 egg whites
1/4 tsp. cream of tartar
Sweetened whipped cream or vanilla ice cream

Lightly butter 2 1/2 quart souffle dish; sprinkle with sugar.  For collar, cut a length of heavy-duty aluminum foil to fit around souffle dish; fold in thirds lengthwise.  Lightly butter one side of foil.  Attach, buttered side in, around outside of dish, allowing foil to extend at least 2 inches above dish.  Secure with tape or string.

Stir together cocoa, 1 cup sugar, flour, and salt in a large saucepan;  gradually stir in milk.  Cook over medium heat, stirring constantly with wire whisk, until mixture boils;  remove from heat.  Gradually stir small amount of chocolate mixture into beaten egg yolks; blend well.  Add egg mixture to chocolate mixture in pan, blending well.  Cook and stir for 1 minute.  Add butter and vanilla, stirring until blended.  Set aside and cool for 20 minutes.

Move oven rack to lowest position.  Heat oven to 350 F.

Beat egg whites with cream of tartar in large bowl until soft peaks form; gradually add remaining 1/4 cup sugar, beating  until stiff peaks form.  Gently fold about one-third of beaten egg mixture into chocolate mixture.  Lightly fold chocolate mixture, half at a time, into remaining egg white mixture just until blended; do not overfold.

Gently pour mixture into prepared dish; smooth top with spatula.  Gently place dish in larger baking pan; pour hot water into larger pan to depth of 1 inch.

Bake 1 hour and 5 to 10 minutes or until puffed and set.  Remove souffle dish from water.  Carefully remove foil.  Serve immediately with sweetened whipped cream or ice cream.

Notes:
- I used a round Corningware casserole dish.  Just make sure what you use is deep and holds 2 1/2 quarts.
- You'll want to make sure you have enough people to eat this within a day or two; after that, the texture changes and it's just not as good.  Really, it's best to eat it all the first day, especially fresh.

Dallas Burger

From Bobby Flay's Burgers, Fries, and Shakes, page 37.

Serves 4.

This is a spicy barbecue burger that Bobby Flay calls a compromise between his wife's love of beef brisket and his "need for speed."  I just call it yummy.

Coleslaw:
3/4 cup mayonnaise
1/2 small white onion, grated
1 Tbs. sugar
2 tsp. celery seed
3 Tbs. apple cider vinegar
1 small head of cabbage, cored and finely shredded
1 large carrot, finely shredded
Kosher salt and freshly ground black pepper

Whisk together the mayonnaise, onion, sugar, celery seed, and vinegar in a large bowl.  Add the cabbage and carrot, season with salt and pepper, and stir to combine.  Let sit for at least 15 minutes and up to 1 hour before serving.

Burgers:
1 Tbs. ancho chile powder
2 tsp. sweet Spanish paprika
1 tsp. dry mustard powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. chile de arbol powder or cayenne pepper
1 1/2 lbs. ground chuck (80/20) or ground turkey (90/10)
1 1/2 Tbs. canola oil
Barbecue Sauce
4 hamburger buns, split; toasted, if desired
Homemade Dill Pickles

Whisk together the ancho power, paprika, dried mustard powder, cumin, coriander, oregano, salt, black pepper, and chile de arbol powder in a small bowl.

Divide meat into 4 equal portions.  Form each portion loosely into a 3/4" thick burger and make a deep depression in the center with your thumb.  Season both sides of each burger with spice mixture.

Cook the burgers (click HERE for Bobby's burger cooking times), using the canola oil and brushing with some of the barbecue sauce after you flip them.

Place the burgers on the bun bottoms and spoon more barbecue sauce on top.  Top each one with some coleslaw and a few pickles.  Cover with bun tops and serve immediately.

Notes:
- The coleslaw recipe makes a LOT.
- I couldn't find sweet Spanish paprika, so I used smoked paprika.
- I'm not sure if ground coriander is sold anywhere, so I ground my own using a coffee grinder that we use for flax seed and whole spices.  If you have a spice rack, there's a good chance that one of the spices it came with was whole coriander.
- Our burgers weren't as thick as his--we used 1 lb. of 90/10 ground beef.

Homemade Dill Pickles

From Bobby Flay's Burgers, Fries, and Shakes, page 113.

These are actually pretty good.  I admit that I've eaten several by themselves straight from the container.

Makes about 1 quart.

4 Kirby cucumbers
3/4 cup plus 2 Tbs. distilled white vinegar
1/4 cup packed coarsely chopped fresh dill
2 Tbs. sugar
3 cloves garlic, coarsely chopped
3/4 tsp. dill seeds
1 tsp. whole mustard seeds
1 tsp. coriander seeds

Slice the cucumbers into 1/4" thick slices.  Put the cucumber slices in a medium bowl that has a fitted lid or in another lidded container that is large enough to hold them.

Combine 1 cup water, the vinegar, chopped dill, sugar, garlic, salt, dill seeds, mustard seeds, and coriander seeds in a small nonreactive saucepan and bring to a boil over high heat.  Cook until sugar and salt dissolve, about 2 minutes.  Remove from the heat and let cool to room temperature.

Pour the mixture over the cucumbers, cover, and refrigerate for at least 24 hours or up to 1 week, stirring the mixture at least once during that time.  Drain before serving, discard the liquid and aromatics.

Notes:
- Kirby cucumbers are a type of pickling cucumber; they're short and bumpy, what you imagine as your typical pickle.  If you can't find them at the store, try the farmer's market.  If you don't have one or don't feel like making the effort, just use whatever cucumbers you can find.  Try to find small ones.  I used two English/hot house cucumbers.
- I used 3/4 cup white vinegar and 2 Tbs. cider vinegar.
- Stir the pickles?  I shook mine.  In fact, I've shaken them several times in less than two days.  It's kind of fun.
- Because we're not eating the pickles all at once, I'm storing them in the liquid in the fridge.  I don't see a reason to get rid of the liquid until you're done with the pickles.

Barbecue Sauce

From Bobby Flay's Burgers, Fries, and Shakes, page 107.

Supposedly makes 1 cup (we got at least 1 1/2 cups).

This sauce is used in both the Dallas and Cheyenne burgers, but Bobby recommends using it on chicken, steak, pork chops, and french fries, too.

2 Tbs. canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 cup ketchup
1 heaping Tbs. Dijon mustard
1 Tbs. red wine vinegar
1 Tbs. Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 Tbs. ancho chile powder
1 Tbs. sweet Spanish paprika
2 Tbs. packed dark brown sugar
1 Tbs. honey
1 Tbs. molasses
Kosher salt and freshly ground black pepper

Heat the oil over medium-high heat in a heavy-bottomed medium nonreactive saucepan.  Add the onion and cook until soft, 3 to 4 minutes.  Add the garlic and cook for 1 minute.  Add the ketchup and 1/3 cup water and bring to a boil.  Lower the heat and simmer for 5 minutes.

Add the mustard, vinegar, Worcestershire, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses and bring to a simmer.  Cook, stirring occasionally, for an additional 10 minutes, or until thickened.

Transfer the mixture to a food processor and puree until smooth.  Season with salt and pepper to taste.  Pour into a bowl and allow to cool to room temperature.  The sauce will keep for 1 week in a tightly sealed container in the refrigerator.  Bring to room temperature before using.

Notes:
- Again, we used smoked paprika because we couldn't find sweet Spanish paprika.
- I don't see a reason to bring barbecue sauce to room temperature from the fridge before using it.