ground chuck

Back in 2003, before he was a fast-food impresario, Bobby Flay gave this recipe for a Cubano-style burger to Jonathan Reynolds of The Times. “The best burgers are made on an iron surface and cooked medium, so they're not too soft and you can get a crust,” he said at the time. “If you press your burger bun like a Cubano, you get crisp on the outside, soft on the inside.” He adorned the patty with two slices of Swiss, smoked ham and pickles, then slipped the package into the bun and pressed it hard on the grill. “We are not ready for micro greens on our national dish,” he said. The result continues to amaze.

The Bobby Flay Burger

chuck

Salt and black pepper

hamburger buns, split

mayonnaise

Dijon mustard

Swiss cheese

dill pickles, sliced lengthwise into 8 slices

Form meat into 4 patties. Season with salt and pepper. Cook in a sauté pan on high until medium rare, 2 to 3 minutes on each side.

Spread mayo and mustard on each bun. Place a slice of cheese on the bottom of the bun. Top with the meat, a slice of ham, another slice of cheese, 2 sliced pickles and the top of the bun.

Cook until cheese has melted on a heated sandwich press or in a large skillet over high heat with a heated heavy skillet placed on top.

These double-stacked cheeseburgers bring all the savory-sweet flavors of grilled Korean barbecue. A garlicky scallion marinade helps build flavor three different ways: stirred into burger mix, brushed on the patties to form a glaze, and combined with mayonnaise to create a special sauce. The burgers are formed into thin patties, set on a baking sheet and broiled for maximum caramelization and weeknight ease. Roasted sesame oil rounds out tangy pickles and bolsters the burger with extra umami.

Korean Cheeseburgers With Sesame-Cucumber Pickles

white vinegar

Kosher salt and black pepper

turbinado sugar

Persian cucumbers, sliced 1/8-inch-thick

soy sauce

scallions

garlic

sesame oil

beef

American cheese

hamburger buns

Butter onions

In a medium bowl, combine vinegar, 1 teaspoon salt and 1 teaspoon sugar, stirring to dissolve the sugar. Add cucumbers and toss to coat, then let stand at room temperature.

Heat broiler to high and set oven rack set 6 inches from heat. In a small bowl, combine soy sauce, scallions, garlic, 1/2 teaspoon pepper and remaining 2 tablespoons sugar. Mix well, stirring until the sugar is dissolved. Transfer 1 tablespoon of the marinade to a small bowl and stir in mayonnaise and ½ teaspoon sesame oil. Set aside.

In a medium bowl, combine beef and 3 tablespoons of the scallion marinade. Gently mix to incorporate. Form into 8 thin patties (each about 4 ½ inches wide) and arrange in a single layer on a rimmed baking sheet. Brush tops with half of the remaining marinade. Flip and brush with the remaining marinade. Broil until golden and caramelized on top, about 4 minutes.

Arrange cheese on 4 patties, top with the remaining patties and let stand until cheese melts, about 1 minute.

Pour off all the liquid from the cucumbers and stir in the remaining 2 teaspoons sesame oil.

Smear the cut side of the buns with some of the seasoned mayonnaise. Arrange bottom buns on plates. Layer with lettuce, onion, tomato, double-stack burgers, pickles and top bun. Serve with extra pickles on the side.

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The Bobby Flay Burger

Korean Cheeseburgers With Sesame-Cu...

Top 2 ground chuck recipes from across the web

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The Bobby Flay Burger

Korean Cheeseburgers With Sesame-Cu...

The most viewed ground chuck recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine