Miami Burger

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I didn't care for this burger. There were many ingredients and the burger just overpowered most of the other flavors. Also, this recipe should tell you to use dense rolls. I used packaged hamburger rolls and they could not stand up to this recipe.

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One of ou damily's very favorite burgers-Bobby does it again!

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I was pretty disappointed with this recipe. I followed it to the T. The burger itself was pretty flavorless and i thought it could use a different cheese maybe a provolone would melt better the swiss just made everything feel pretty rubbery. I normally love Bobby Flay but this recipe definetely didnt do it for me.

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what kind of bun is that in the picture of the miami burger. looks good

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Did I miss something or does the photo show cheese on the bun. Has anyone done this?

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You all need to read these recipes through.
That is what you tell all the New people on your site .

The math is not right. And this is not the only recipe that has been messed up.
Have a talk with you staff.
Sorry
Bev in Ohio

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Checked comments right away because I couldn't figure out how you could make 4 burgers of 6 oz each with 16 oz of meat! ;-

I have to post a rating and can't really -- but will give it a 4 figuring it wil taste good, but poor recipe.

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The recipe looks delicious but does anyone check the math?

It calls for 1# of hamburger... then it says
Divide the meat into 4 equal portions (about 6 ounces each

16 divided by 4 = 4 oz. NOT 6

At least it was something that wouldn't turn the recipe into a disaster :(

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These burgers are fantastic - especially if you are a fan of the cuban sandwich. I grill the burgers, then once assembled I wrap them in foil and press them on the grill using the large, flat pot lid for my saute pan (make sure you flip them to toast both sides.

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This is a good recipe, with only a few changes/substitutions for the ease of making the dish: we puchased pre-made ground chuck burger patties which saved us the hassle of having to form the patties. Instead of roasted garlic, we added jarred minced garlic to the mayo; we always have it on hand. We also grilled the burgers instead of cooking them in oil. I've never used oil to cook a burger; in my opinion, ground chuck has enough fat % that no oil is needed. Once the burgers were assembled and on the panini press, then came the issue of the sandwich not wanting to "meld" together. The swiss melted, but the ham and pickles kept wanting to slide out of the burger as we attempted to eat it. My recommendation is to either find a better way of stacking all of the ingredients or keep a lot of napkins handy! Aside from that, the flavors were very good and we enjoyed this unique twist on a classic dish!