Bobby Flay’s Crunch Burger (Pass the Cook Book Club

• Meat

  • 1 lb Ground beef

• Produce

  • 3 slices Beefsteak tomatoes
  • 3 slices Red onion
  • 3 Romaine, leaves

• Condiments

  • 2 tbsp Dijon
  • 2 tbsp Horseradish, prepared
  • 1 Horseradish mustard mayo
  • 1/4 cup Mayo

• Baking & Spices

  • 1 Cajun seasoning
  • 1 Garlic salt and pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 3 Kaiser buns

• Snacks

  • 4 handfuls Potato chips

• Dairy

  • 6 slices Yancy's steakhouse onion cheese

Found on blahnikbaker.com

Description

Ingredients

• 1 pound ground beef (93% lean)
• Garlic salt and pepper
• Cajun seasoning
• 1 tablespoon olive oil
• 6 slices Yancy’s Steakhouse Onion cheese, each ¼ thick (or American cheese)
• 3 kaiser buns, split and toasted
• 3 slices beefsteak tomatoes
• 3 leaves romaine
• 3 slices red onion
• Horseradish Mustard Mayo
• 4 handfuls potato chips
• ¼ cup mayo
• 2 tbs Dijon
• 2 tbs drained prepared horseradish
• salt and pepper

Directions

• Season beef with garlic salt and pepper. Divide into 3 equal portions. Form each portion loosely into a ¾ thick burger and make a deep depression in the center with your thumb. Season both sides of the burger with Cajun seasoning.
• In a saucepan, cook the burgers on medium-high heat using the oil and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking.
• Place the burgers on the bun bottoms. Top with tomato, lettuce, onion, and a dollop of horseradish mustard mayo. Pile on the potato chips and top with the buns. Serve immediately.
• Whisk together the mayo, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the fridge.