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Perfect Burger Recipe

Perfect Burger

Bobby Flay

Recipe courtesy Bobby Flay

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 11

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  • on May 27, 2012

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    well bobby, as a chef i have to say it is hard to impress me. these burgers were fantastic.

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  • on May 24, 2012

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    Just wonderful! I was doubtful that anything this simple could really be "perfect", but it was. And not mixing other ingredients into the patty saved a huge amount of time, which I instead spent tossing my sliced mushrooms, Vidalia onions, tomatoes in oil, salt, pepper, and garlic powder and cooking them in a perforated pan on the grill while it was warming up enough for the burgers. Don't use frozen-then-thawed meat; the patties will fall apart. Use 20-30% fat content for flavorful, moist patties. Don't be shy about salting the raw patties--I didn't salt enough the first time and regretted it. Leave toasting the buns till the end when the cooked patties are resting.

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  • on May 17, 2012

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    I'm not the king at making burgers, but I followed what Bobby posted, and I have to honestly say that had to have been the best burger I have ever had. Juicey too. A1 Bobby

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  • on April 28, 2012

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    Oh....my... gosh! After years of totally screwing up burgers on the grill, we followed Bobby's instructions and they were they best darn burgers we've ever had! Topped them with muenster cheese and grilled poblano. Outstanding! Who knew something so simple could taste this great?

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  • on September 04, 2011

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    My boyfriend and I grilled ours. Amazing. We like ours medium rare, and the quality was as good as anything I've found in a restaurant. i will never make my burgers any other way.

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  • on July 31, 2011

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    Excellent.
    The basic recipe is exactly what I was looking for. I'll get to the fancy stuff later, but this was perfect. Thanks

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  • on June 30, 2011

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    This was the first time I've ever made a burger so I made a few for my family. They were a hit! Simple to make but tasted amazing. The thumb print depression you put in the meat really helps preventing you from wanting to press down the burger, which would squish the juice out of it. This recipe is definitly going on file and I may make them on monday for July 4th

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  • on February 26, 2011

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    All these years you think you know what you're doing then... there it is!

    If vegetables had 20% fat content they MIGHT be able to make a veggie burger this good!

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  • on August 27, 2010

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    I tried this burger recipe and the grilled sweet potatoes w/cilantro and it was fantastic. It is one of those meals that the flavors just explode in your mouth. You know you need to stop eating, but it is just so good before you know your plate is clean.

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  • on December 04, 2009

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    For years we've been messing around with the home-made burger, and always falling short. Reason? Note we said "messing around." When we saw Bobby's recipe we thought, no way a great, let along Perfect!, burger could be this darn simple. But of course we tried it because this guy can cook. And with one bite we were convinced this is it -- this is our burger go-to, this is the standard, this is the basis for makin' it perfect. All that earlier messing around just messed it up -- simple is the secret. pass it on...

    (ps...we used an old copper-bottom Revereware fry pan instead of cast iron -- it gave the burgers a terrific crust. Old Revereware rocks.

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