A born-and-bred New Yorker, Bobby Flay prefers his burgers simple, built from the core ingredients of basic ground chuck (from a trusted butcher to guarantee quality), thick slices of cheddar, and grilled Vidalia onions, with a little kick of tangy homemade horseradish mustard. Not only is chuck more affordable than, say, ground sirloin, it also has a higher fat content. “It has to have 20 percent fat, or you’re going to get a dry burger,” says Flay, host of the Food Network’s Throwdown With Bobby Flay. “I’m just not into lean burgers.” If the Bahamas Mesa Grill isn’t on your itinerary, you can also grab the burger at the Manhattan and Vegas locations.
• 1 cup Dijon mustard
• 2 tbsp prepared horseradish, drained
• 1 large Vidalia onion, sliced 1/2-in thick
• 2 tbsp olive oil
• 2 lbs freshly ground chuck
• Salt and freshly ground pepper (to taste)
• 8 slices cheddar cheese, sliced 1/4-in thick
• 4 hamburger buns
• 4 slices beefsteak tomatoes
• 4 leaves romaine lettuce
Preheat grill to high. Mix mustard and horseradish in a bowl and set aside. Brush both sides of onion slices with olive oil and grill for 3–4 minutes on each side. Form the meat into four 8-oz burgers and season on both sides with salt and pepper. Grill for 3–4 minutes on each side for medium doneness. During the last minute of cooking, add 2 slices of cheese to each burger, cover grill, and let melt. Place each burger on a toasted bun with onions, tomato, lettuce, and a dollop of horseradish mustard. Serves 4.
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