Bobby's Perfect Patty
Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.
Oozy cheese makes this burger: Two slices of aged provolone are added during the last minute of grilling.
Bobby likes his Philly cheesesteaks with lots of pickled hot peppers, so he loads them on here, too.
In place of classic griddled bell peppers, Bobby uses roasted red peppers, sliced into strips.
Bobby sautes thin rings of Spanish onion in canola oil until soft and golden to top off the burger.
Photograph by Steve Giralt
Recipe courtesy Bobby Flay for Food Network Magazine
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