Steak Rub / Marinade

Yield: 3 1/4 tsp. (dry)

1 tsp. chili powder
1/2 tsp. garlic salt
1/2 tsp. oregano
1/2 tsp. paprika
1/4 tsp. pepper
1/4 tsp. cumin
1/4 tsp. dry minced onion

3 tsp. lime juice
3 tsp. lemon juice
1 Tbs. orange juice

For dry rub, mix dry ingredients together and rub all over steak.

For marinade, mix dry ingredients with lime, lemon, and orange juice and add to a Ziplock bag.  Add steak and marinate at least 1 hour.

Moussakas

Adapted from Mom Larsen.

1 1/2 lbs. ground lamb (or ground beef)
2 medium eggplants, peeled and ends trimmed off
2-3 potatoes, peeled and sliced 1/4" thick
1 cup finely chopped onion
2 (8 oz) cans tomato paste
2 Tbs. butter
2 cloves garlic, minced
1/4 cup plain dry bread crumbs
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. cinnamon
Olive oil
Salt & pepper to taste

Cheese Sauce:
2 Tbs. butter
2 Tbs. flour
3/4 cup chicken broth
1 cup milk
1/2 tsp. salt
Dash nutmeg
1/2 cup grated parmesan cheese
2 eggs, beaten until frothy

Saute onion in butter until transparent.  Push to side of pan.  Add ground meat and minced garlic; cook until no longer pink, breaking up the meat as it cooks.  Add basil, oregano, cinnamon, and tomato paste; stir.  Season with salt & pepper to taste.  Simmer 10 minutes, then stir in bread crumbs.  Set aside.

Cut eggplants in half lengthwise, then slice crosswise into 1/2"-thick slices.  Brush both sides of eggplant slices and potato slices with olive oil.  Place on a baking sheet and bake at 425F for 20-25 minutes, turning slices once.  (Potato slices may need to be removed sooner than eggplant slices; check at 15 minutes.)

For cheese sauce: Melt butter in saucepan.  Add flour and cook 1 minute.  Gradually add milk and chicken broth to saucepan and cook, stirring until smooth.  Remove from heat.  Add salt and nutmeg.  Stir in parmesan cheese.  Add a little sauce to eggs and stir, then carefully add eggs to sauce and mix well.

Spray 9x13" pan with cooking spray and line bottom with potatoes.  Layer 1/2 eggplant, 1/2 meat; repeat.  Pour cheese sauce over top.

Bake at 357F for 20-25 minutes.

Notes:
- My mom's recipe doesn't call for the potatoes and uses melted butter instead of olive oil.
- This can be prepared ahead and kept in the refrigerator but will need to cook longer.

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.

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!

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.

Impossibly Easy Cheeseburger Pie

From the Bisquick box.

Prep: 10 minutes. / Cook: 25 minutes

Serves: 6

We recently tried this as a last-minute dinner when I didn't feel like eating (or making) any of the other options.  It's super easy.  I liked it--Matt said it's okay in a pinch.  With the addition of ketchup, mustard, and chopped dill pickles, I thought it tasted very similar to a cheeseburger.

1 lb. lean ground beef
1 cup chopped onion
1/2 tsp. salt
1 cup shredded cheddar cheese (4 oz)
1/2 cup Bisquick mix
1 cup milk
2 eggs

Topping suggestions: ketchup, mustard, pickles, lettuce, tomatoes

Cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.  Stir in salt.  Spread in 9" pie plate sprayed with cooking spray; sprinkle with cheese.

Whisk Bisquick, milk, and eggs in medium bowl until blended.  Pour into pie plate.

Bake 25 minutes at 400 F or until a knife inserted in center comes out clean.

Notes:
- I used 80/20 ground beef and half a large onion, which was a cup (I don't know what their idea of large is, but it must not be very big.)
- I think it could use more cheese.
- Without any toppings, a serving ends up being about 315 calories (not subtracting the fat that was drained off).

Bolo Burger

From Bobby Flay's Burgers, Fries, and Shakes, page 28

Serves 4.

Piquillo Pepper-Smoked Paprika Aioli
1/2 cup mayonnaise
2 cloves garlic, chopped
2 jarred piquillo peppers, drained
2 tsp. smoked sweet Spanish paprika
1/2 tsp. kosher salt

Burgers
1 1/2 lbs. ground chuck (80/10) or ground turkey (90/10)
Kosher salt & freshly ground black pepper
3 Tbs. canola oil
4 sesame seed hamburger buns, split; toasted, if desired
8 slices Manchego cheese
8 paper-thin slices Serrano ham

To make the aioli, combine the mayonnaise, garlic, peppers, paprika, and salt in a food processor and process until smooth.  Cover and refrigerate at least 30 minutes before serving.  The aioli can be prepared 1 day in advance, tightly covered, and refrigerated.

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 1 1/2 Tbs. of the oil (click HERE for Bobby's burger cooking times).

Place the bun bottoms on a flat surface and spread half of the aioli over them.  Top each one with a slice of cheese, then a slice of the ham, then a burger, another slice of ham, and finally another slice of cheese, in that order.  Spread the rest of the aioli on the bun tops and cover each burger with a top.

Brush the tops of the buns with the remaining 1 1/2 Tbs. oil and place on the grill, griddle, or saute pan, top side down.  Using a heavy-duty metal spatula, press down on the bottom of the buns and grill until the tops are a light golden brown, 1 to 2 minutes.  Turn the burgers over and continue cooking, pressing down on the tops, until the bottoms are light golden brown and the cheese has melted, about 1 minute longer.  Serve immediately.

Notes
- We couldn't find piquillo peppers, so we used jarred, fire-roasted red peppers.
- We also couldn't find Manchego cheese (I was in a hurry and only checked one store for these things--later I found the cheese), so we used Monterey Jack.
- We don't have smoked sweet Spanish paprika, so I used plain old smoked paprika (still not the same as regular paprika).
- Like I've mentioned with all his other burgers so far, we make our patties thinner than he does because we buy big buns and want the burger to be in every bite.
- As with all the other burgers, I follow the beef requirement somewhat loosely.  Sometimes I get 80/20, other times I get 85/15 or even 90/10.  I don't always buy 1 1/2 lbs, either.  It just depends on how fattening I feel like we can make our burgers that particular day.
- The aioli reminded me a lot of the red pepper sauce a Quiznos.  So if you ever want their red pepper sauce on your homemade sandwich, make Bobby's aioli here!

Santa Fe Burger

From Bobby Flay's Burgers, Fries, and Shakes, page 63.

Serves 4.

Burgers

1 large poblano chile

2 1/2 Tbs. canola oil

Kosher salt and freshly ground pepper

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

4 hamburger buns, split; toasted, if desired

12 blue or yellow corn tortilla chips

Queso Sauce

1 Tbs. unsalted butter

1 Tbs. all-purpose flour

1 1/2 cups whole milk

8 oz. Monterey Jack cheese, coarsely grated (about 2 cups)

Kosher salt & freshly ground black pepper

Preheat oven to 375 degrees F.

Put the chile on a rimmed baking sheet, rub with 1 Tbs. of the oil, and season with salt & pepper. Roast in the oven until the skin on the chile is blackened, about 15-20 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile, and then coarsely chop it.

To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; season with salt and pepper. Keep warm.

Divide the meat into 4 equal portions (about 6 oz. each). 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, using the remaining 1 1/2 Tbs. oil. (Click HERE for Bobby's cooking times for beef burgers.)

Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with bun tops and serve immediately.

Notes

- We're trying to be a little healthier, so we used 1 lb. of 85/15 ground beef. The burgers were a little smaller and not quite as juicy, but with the queso sauce it wasn't a big deal.

- As with all of his burgers, we make the patties a bit thinner so they fit the buns we buy.

- We also use less oil because we cook in a nonstick skillet.

- We decided it would probably be a good idea to turn the chile halfway through the roasting time.

- The queso sauce is very mild but tastes great. Next time we might try mixing in some pepper jack cheese. The sauce is also great as a chip dip and would probably be good as fondue, too. (*Second time around: I like the queso sauce just the way it is, but a small amount of pepper jack would probably be good if you want more spice.)

French Dip

Adapted from Taste of Home (April/May 1996), page 29.

Prep: 5 min. / Cook: 6 hours
Serves 6

1 top round steak (2 lbs)

2 cups low-sodium beef broth

1/3 cup soy sauce

1/3 cup water

1 tsp. dried rosemary

1 tsp. dried thyme

1 tsp. garlic powder

1 bay leaf

4-5 whole peppercorns

6 French rolls, split; toasted, if desired

Place steak in slow cooker. Add water, soy sauce, beef broth, and seasonings. Cover and cook on high 4 hours, then switch to low for 2 more hours or until beef is tender. Remove meat from broth; shred with forks (or slice if you can--mine fell apart) and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls.

Notes:

- Once I opened the crock pot, a lot of the liquid quickly evaporated. We only had enough of the broth for probably 3 sandwiches. I have a dry packet of au jus that we'll use for leftovers, but I think next time I'll mix it and the additional water it calls for into the broth after I remove the meat.

- We toasted our rolls with slices of pepper jack cheese.  Provolone would also be delicious, as I'm sure would be Swiss, Monterey Jack, or others.

California Burger

From Bobby Flay's Burgers, Fries, & Shakes, page 34.

Makes 4 burgers.

Avocado Relish:

2 ripe Haas avocados, halved, pitted, peeled, and coarsely chopped

1/2 small onion, finely diced

1 jalapeno chile, finely diced

Juice of 1 lime

Kosher salt & freshly ground black pepper

Burgers:

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

Kosher salt & freshly ground black pepper

1 1/2 Tbs. canola oil

4 slices Monterey Jack cheese

4 hamburger buns, split; toasted, if desired

1 small bunch of watercress

4 slices ripe beefsteak tomato

To make the avocado relish, combine the avocados, onion, jalapeno, lime juice, and cilantro in a small bowl and season with salt and pepper. The relish can be made up to 1 hour in advance and kept at room temperature.

Divide the meat into 4 equal portions (about 6 oz. each). 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, using the oil and topping each one with a slice of cheese and a basting cover during the last minute of cooking. (Click HERE to see Bobby's cooking times for burgers.)

Place the burgers on the bun bottoms and top each one with a few sprigs of watercress, a slice of tomato, and a dollop of the avocado relish. Cover with bun tops and serve immediately.

Notes:

- I use less oil because I cook in a nonstick pan.

- I also make thinner burgers because I buy big buns and I like the burger to be in every bite.

Nacho Burger

From Bobby Flay's Burgers, Fries, & Shakes cookbook, page 53.

Prep: Lots--the pickled jalapenos need to pickle for at least 24 hours

Makes 4 burgers

Tomato-Chipotle Salsa:

3 Tbs. red wine vinegar

1 Tbs. canola oil

2 tsp. pureed canned chipotle chiles in adobo

3 plum tomatoes, seeded and finely diced

2 Tbs. finely diced red onion

2 Tbs. finely chopped fresh cilantro leaves

Kosher salt

Avocado Relish:

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

1/2 small onion, finely diced

1 jalapeno chile, finely diced

Juice of 1 lime

1/4 cup finel chopped fresh cilantro leaves

Kosher salt & freshly ground pepper

Burgers:

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

Kosher salt & freshly ground black pepper

1 1/2 Tbs. canola oil

8 slices Monterey Jack cheese, each 1/4" thick

4 hamburger buns, split; toasted, if desired

Avocado Relish

4 Pickled Jalapenos, thinly sliced

1/2 cup coarsely crumbled blue corn tortilla chips

To make the salsa, stir together the vinegar, oil, and chipotle puree in a medium bowl. Add the tomatoes, onion, and cilantro and mix to combine; season with salt. The salsa can be made 4 hours in advance, covered, and refrigerated. Bring to room temperature before using.

To make the avocado relish, combine the avocados, onion, jalapeno, lime juice, and cilantro in a small bowl and season with salt and pepper. The relish can be made up to 1 hour in advance and kept at room temperature.

3. Divide the meat into 4 equal portions (about 6 ounces each). 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, using the canola oil and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking. (Click HERE to see Bobby's cooking times for burgers.)

Place the burgers on the bun bottoms. Top each burger with some of the avocado relish, some tomato-chipotle salsa, and then pickled jalapenos and blue corn chips. Cover with the burger tops and serve immediately.

Notes:

- I halved the pickled jalapeno recipe (the original is in another post), and I still have most of them in my fridge. He's got a couple other burgers in the book that call for them, but perhaps it would be wise to quarter it next time.  I've also used store-bought pickled jalapeños instead of homemade ones, and that was just fine.  Check in the Latino section of your store.

- I realized late at night while I was pickling the jalapenos that I didn't have cumin seeds or white wine vinegar. I discovered that caraway seeds can substitute cumin seeds at half quantity (so the recipe above would use 1/4 tsp. caraway seeds instead of 1/2 tsp. cumin seeds). My white wine vinegar substitute likely wasn't what it should have been, but I used what I had . . . which would translate to 1/2 cup white vinegar and 1/2 cup apple cider vinegar.

- We used one slice of cheese on each burger--I imagine two would have been heavenly, but I really couldn't bring myself to put 1/2" of cheese on each burger!!

- We don't have a basting cover, so I just used the lid of the saute pan I was cooking the burgers in.

- We only used 1 pickled jalapeno for the four burgers instead of one each. Then again, we all know Bobby likes things to have quite a bit of kick. ;)

Louisiana Burger

From Bobby Flay's Burgers, Fries, & Shakes cookbook (page 48).

Prep: 20 minutes + refrigeration (1-8 hours)

Cook: 10-15 minutes

Spicy Remoulade

1/2 cup mayonnaise

2 tsp. Dijon mustard

2 tsp. whole-grain mustard

1/2 tsp. hot sauce

5 cornichons (sour Gherkins pickles), diced

1 green onion, white and pale green parts, finely chopped

1 Tbs. finely chopped fresh flat-leaf parsley leaves

Kosher salt and freshly ground black pepper

Louisiana Spice Rub

1 Tbs. sweet Spanish paprika

2 tsp. freshly ground black pepper

2 tsp. kosher salt

1 tsp. dried thyme

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. cayenne pepper

Burgers

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

1 1/2 Tbs. canola oil

1 red onion, cut into 1/4-inch-thick slices

4 hamburger buns, split; toasted, if desired

To make the remoulade, whisk together the mayonnaise, Dijon and whole-grain mustards, hot sauce, pickles, green onion, and parsley in a small bowl and season with salt and pepper. Cover and refrigerate for at least 1 hour or up to 8 hours.

To make the spice rub for the burgers, stir together the paprika, black pepper, salt, thyme, garlic and onion powders, and cayenne in a small bowl.

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 impression in the center with your thumb. Season one side of each patty with the spice mixture, making sure to rub the spices into the meat.

Heat the oil in a saute pan or griddle, preferably cast iron, over high heat until the oil begins to shimmer. Cook the burgers, spice side down, until they are slightly charred and the spices have formed a crust, about 1 1/2 minutes (be careful not to burn the spices). Turn the burgers over, lower the heat to medium, and continue cooking until golden brown and slightly charred on the second side, about 4 minutes for medium rare or until cooked to the desired degree of doneness. Remove the burgers to a plate and tent loosely with aluminum foil. (Click HERE to see Bobby's cooking times for burgers.)

Add the onion to the pan and cook over medium-high heat until slightly softened, about 2 minutes per side.

Put the burgers on the bun bottoms and top with the onion and some remoulade sauce. Cover with the bun tops and serve immediately.

Notes

- I couldn't find "whole grain" mustard, so I used Inglehoffer Stone Ground mustard, which was basically whole grain.

- I didn't read the description well enough when I went shopping, so I bought sweet Gherkins. It still tasted great, but I imagine the sours would be even better!

- I couldn't find sweet Spanish paprika, so I used smoked paprika.

- I think we formed our burgers into 1/2"-thick patties.

- To season the burgers, I poured some of the spice mixture onto a plate and set each patty in it to season one side. (I admit I sprinkled the leftovers from the plate on the other side of each patty--no reason to waste the spice mixture.) I stored the rest of the spice mixture (the part I didn't pour on a plate) in an air-tight container to use another time. We think it would be good on chicken, steaks, and other yummy things.

- Bobby Flay also says you can "bronze" these burgers instead of blackening them. We did something probably halfway between.

- We used less onion on our burgers, simply because we didn't want to smell so bad afterwards. But I imagine using the full onion amount would be delicious.

Bobby Flay's Beef Hamburger Cooking Times

The USDA recommends cooking until an internal temperature reaches 160 degrees F. (I read in Alton Brown's Good Eats cookbook that it's best to take steak readings horizontally through the side instead of down from the top--I assume this applies to burgers, too.)

Rare: approximately 6 minutes total cooking time

Medium-rare: approximately 7 minutes total cooking time

Medium: approximately 8 minutes total cooking time

Medium-well: approximately 9 minutes total cooking time

Well: approximately 10 minutes total cooking time

Well done: approximately 11 minutes total cooking time

Grilled Burritos / Grilled Soft Tacos

We really like Taco Bell's grilled stuffed burritos, so we decided a while ago to start grilling our own at home. Sure, ours aren't "stuffed," but they're yummy. The nice thing is you can customize them to your own liking.

Fill burrito-sized flour tortillas with any combination of the following:

Taco-seasoned meat (beef, turkey, etc.)

Black beans

Tomatoes

Mexican rice (we used Knorr brand)

Lettuce

Salsa

Sour cream

Cheese

Nacho cheese sauce

Lettuce

Fold in two opposing sides and roll up, starting on one of the other sides. Grill over medium-low to medium heat sprayed with cooking spray. Each side only takes a minute or two; just keep an eye on it.

Other good fillings I can think of:

- Guacamole

- Refried Beans

- Taco Bell sauce

- Peppers

- Corn

- Onion

- Anything else you like!

Notes:
- To make meatless, omit the taco-seasoned meat or replace with refried beans.  Cook black beans in taco seasoning and water before adding to burrito to maintain the general flavor of the dish.
- Consider using Homemade Taco Seasoning Mix to reduce the sodium!

Taco Soup

From Mom Larsen.

Serves: 4-6

1 lb. hamburger, browned and drained
1 onion, chopped and browned with hamburger
1 8-oz. can tomato sauce
1 14½-oz. can cut-up tomatoes, undrained (Mexican style is best)
1 15½-oz. can whole-kernel corn, undrained
1 15½-oz. can kidney beans, undrained
1 package taco seasoning (try using Homemade Taco Seasoning Mix)

Garnishes:
Shredded cheese, Fritos, sour cream or fat-free Greek yogurt

Put first 7 ingredients into a large saucepan and simmer for 20 minutes. You will probably want to add 1-2 cups of water for a mores soupy consistency. To serve, put soup in individual serving bowls and sprinkle with cheese and Fritos. Add a dab of sour cream.

Notes
- We recently used fire-roasted diced tomatoes (I think the brand was Dole).  So delicious!  The tomatoes were softer and added a sweeter flavor to the soup.
- Next time we make this, we're going to try it with black beans instead of kidney beans.

Larry's Chili

From Dad Larsen.

In a crock-pot or large pot, add the following ingredients and turn on to a medium setting:

3 15-oz. cans of small red beans
3 15-oz. cans of Mexican-style stewed tomatoes
1 15-oz. can of Beef Consommé (or beef bouillon or beef broth)
1 small can (about 3 or 4 oz.) diced, green chilies
3 Tbs. chili powder (2 Tbs. for a milder flavor)
1 Tbs. ground cumin
Salt & pepper to taste (suggested: 1 tsp. salt & 1/2 tsp. black pepper)

Meanwhile, brown the following in a skillet:

1 medium yellow onion, chopped
1 lb. lean ground beef
1 Tbs. olive oil (omit if hamburger is not lean)

After hamburger is browned and onion is cooked, drain off excess fat. Add hamburger and onion to crock-pot.

Cook for 1 hour or more.

Note:
- When small red beans or poquito’s are not available, use kidney beans. May use a combination of kidney and small red beans, if desired.

Pepper Steak

From Mom Larsen.

1 1/4 lbs. flank steak, sliced thinly across the grain
2 Tbs. cornstarch, divided
2 Tbs. soy sauce, divided
2 tsp. sugar
2/3 cup chicken broth
1 clove garlic, minced
3 slices ginger root or 1/2 tsp. ground ginger
2 bell peppers, cut in strips
1/2 onion or 4 green onions, sliced
2 tsp. hoisin sauce
3-4 Tbs. oil, divided
Rice or noodles

Mix 1 Tbs. cornstarch, 1 Tbs. soy sauce, garlic, ginger, and 1 Tbs. oil in a large bowl.  Add steak and stir to coat.  Set aside.

In a small bowl, mix together remaining cornstarch and soy sauce with sugar and broth.  Set aside.

Stir-fry peppers and onions in 1 Tbs. oil for 2-3 minutes or until tender-crisp.  Remove from pan.

Stir-fry beef in two batches in 1-2 Tbs. oil until meat is brown on the outside but still pink in the middle.

Add hoisin sauce and stir to coat.  Remove meat from pan.

Add gravy ingredients to pan and cook, stirring until it begins to thicken. Return meat and vegetables to pan and stir to combine.

Serve over rice or Chinese noodles.

Notes:
- Consider using 1 ½ times the gravy ingredients.
- Other cuts of beef may be used instead of flank steak.
- Add extra sliced peppers or some sliced bamboo shoots and/or sliced water chestnuts for more vegetables.
- This recipe can also be used for Beef and Chinese Pea Pods, substituting 1/4-1/2 pound pea pods for sliced peppers.
- Can also substitute chicken for beef.