HAMBURGER WITH DOUBLE CHEDDAR CHEESE, GRILLED VIDALIA ONION AND HORSERADISH MUSTARD
Steps:
- Preheat grill or a cast iron skillet to high.
- Divide the beef into 8 (4-ounce) burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.
- Whisk mustard and horseradish together in a small bowl.
- Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown.
CRUNCHBURGER (AKA THE SIGNATURE BURGER)
This is the "house" burger at Bobby's Burger Palace. It's a basic burger (I like it garnished with red onion, tomato, romaine lettuce, and horseradish mustard) with CRUNCH. The crunch factor comes from a big handful of potato chips layered between the burger and the bun. Some of you may have added chips to your sandwiches as kids, and if people ever told you that you were nuts, I'm here to say that you're not! Oozing melted cheese becomes a part of the chips and those crunchy chips become a part of the burger -- delicious. I love getting a mouthful of juicy burger and salty, crispy potato chips in one bite; it's a way to get a true contrast of textures into your cheeseburger. In fact, I make it an option to have all of the burgers at Bobby's Burger Palace "crunchified."
Provided by Bobby Flay
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
- Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise. Pile on the potato chips, top with the bun tops, and serve immediately.
- Whisk together the mayonnaise, 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 refrigerator.
CLASSIC BURGERS WITH CHEESE, CHIPOTLE KETCHUP, HORSERADISH MUSTARD AND RUSSIAN DRESSING SLAW
Steps:
- For the slaw: Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika and some salt and pepper.
- Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, toss to combine. Pour the dressing over the vegetables and toss again. Cover and refrigerate for at least 30 minutes and up to 8 hours.
- For the ketchup: Whisk together the ketchup and chipotles in a small bowl.
- For the mustard: In another small bowl, whisk together the mustard and horseradish.
- For the burgers: Heat a gas or charcoal grill to high. Form the ground beef into four 3/4-inch-thick patties by tossing the meat from hand to hand and flattening gently. Make a well in the center of each patty with your thumb. Brush the patties with oil and season generously with salt and pepper.
- Grill the burgers until slightly charred and crusty, about 3 minutes (5 minutes for turkey, which must be cooked through to serve). Flip and continue grilling until slightly charred and crusty on the other side, 4 to 5 minutes longer for medium doneness (another 5 minutes for turkey). During the last minute of cooking, top each burger with two slices of cheese; cover the grill and cook until the cheese has melted.
- Transfer the burgers to a platter. If desired, toast the buns on the grill, flat-side down, for about 15 seconds, or until golden. Place the burgers on the bun bottoms. Top with some chipotle ketchup, horseradish mustard, Russian slaw dressing and a few potato chips, if using. Set the bun tops on top and serve immediately.
BOBBY FLAY'S NEW YORK STRIP STEAK WITH HORSERADISH-MINT GLAZE
This simple yet exquisite preparation for steak was developed by Bobby Flay, the restaurateur and Food Network star, in 2003. It's the sort of steak dinner you can easily prepare on a weeknight, but also guest-worthy. Start with the best steaks you can afford without mortgaging the house, then season with a combination of ground black pepper, ancho chile powder, and salt. Sear in a blazingly hot pan slicked with a little canola oil, then slide them into the oven for about 10 minutes. Remove and brush them with a flavorful glaze of Dijon mustard, horseradish, honey and fresh mint, then return to the oven to finish. Bliss.
Provided by Matt Lee And Ted Lee
Categories easy, quick, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
- Heat oven to 425 degrees. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.
- Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.
Nutrition Facts : @context http, Calories 831, UnsaturatedFat 34 grams, Carbohydrate 25 grams, Fat 59 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 19 grams, Sodium 831 milligrams, Sugar 18 grams, TransFat 0 grams
GARLIC STEAK WITH HORSERADISH SAUCE BY BOBBY FLAY
Make and share this Garlic Steak With Horseradish Sauce by Bobby Flay recipe from Food.com.
Provided by januarybride
Categories Steak
Time 21m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove steaks from the refrigerator, and let sit, covered, at room temperature for 20 minutes before grilling.
- Meanwhile, combine oil and garlic in a small saucepan. Warm over low heat for 2 minutes. Remove from heat, and let sit for 15 minutes.
- Prepare grill.
- Whisk together sour cream, horseradish, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Cover and refrigerate.
- Brush each steak on both sides with 1 teaspoon garlic oil, and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place steaks on the grill, and cook over high heat for 4-5 minutes, brushing with the oil every minute or so until golden brown and slightly charred. Turn the steaks over, and continue grilling for 5-6 minutes or until internal temperature reaches at least 145° (medium-rare).
- Transfer steaks to a platter, tent with foil, and let rest for 5 minutes before slicing. Serve with horseradish sauce on the side.
HORSERADISH-MUSTARD MAYONNAISE (BOBBY FLAY)
Make and share this Horseradish-Mustard Mayonnaise (Bobby Flay) recipe from Food.com.
Provided by Chocolatl
Categories Sauces
Time 35m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Whisk all ingredients together.
- Cover and refrigerate for at least 30 minutes.
- May be made 1 day in advance.
Nutrition Facts : Calories 527.2, Fat 42.1, SaturatedFat 6, Cholesterol 30.6, Sodium 1704.8, Carbohydrate 38, Fiber 4, Sugar 12.8, Protein 4.4
BLACK PEPPER CRUSTED STEAK SANDWICHES WITH AGED CHEDDAR, HORSERADISH MAYONNAISE AND WATERCRESS
Steps:
- Heat grill to high. Rub meat with oil and season with salt and the black pepper. Grill on both sides until slightly charred and cooked to medium-rare doneness, about 4 minutes per side. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
- Lay toasted croissant halves on a flat surface and top each half with a slice of the cheese. Divide the steak among 4 of the slices and combine halves make 4 sandwiches. Wrap each sandwich in foil, place on the grill and grill for 1 minute on each side. Remove from the grill and foil, lift 1 slice of the bread from each sandwich, and spread with a few tablespoons of Horseradish Mayonnaise. Top with a few sprigs of watercress and serve.
- Whisk together all ingredients in a small bowl. Season, to taste, with salt. Cover and refrigerate for at least 30 minutes before using.
HORSERADISH MUSTARD
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 3/4 cup
Number Of Ingredients 3
Steps:
- Combine the mustard, horseradish and brown sugar in a medium bowl and mix together until blended. Add more horseradish for extra burn!
BOBBY FLAY'S STEAK SAUCE
Zippy steak sauce from the one and only Bobby Flay. He gave this recipe out way back when he hosted The Main Ingredient on the Lifetime Channel in 1997.
Provided by Lightly Toasted
Categories Sauces
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and mix well.
13-MINUTE BEEF TENDERLOIN WITH HORSERADISH SAUCE
Food TV's Bobby Flay gets this super-easy and company-worthy tenderloin cooked for him every year on his birthday by his wife, Kathy. You won't believe how easy it is! Note that this recipe is written for a gas oven; also note that prep time is 3 hours (at least) for marinating. You'll need the heavy-duty aluminum foil for this one.... no substitutions or it won't work!!
Provided by Raquel Grinnell
Categories Roast Beef
Time 3h13m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a heavy baking dish that is as close to the size of the beef tenderloin as possible by making an aluminum foil "basket" for it to sit inches It is VERY important to use heavy duty aluminum foil. Place 2 or 3 pieces of foil in the dish and put the beef tenderloin on top of it, leaving enough hanging over the edges of the dish to really wrap up the meat.
- Season the tenderloin well with salt and pepper, and then "mash" the garlic over the entire tenderloin. Sprinkle the butter pieces evenly over the beef. Drizzle with Worcestershire and lime juice let marinate in the refrigerator for at least 3 hours, turning halfway through marination time. Bring the tenderloin back to room temperature before roasting.
- Adjust the oven rack to the highest position and preheat the broiler.
- Place the pan right underneath the broiler and broil for about 8 minutes. (It will look like the flames are burning or touching the meat, but that is fine).
- Carefully pull the pan out and turn the meat over. Broil for another 5 minutes or until cooked to desired doneness. (When the meat is done under the flame it will look like it is burned, but it's not).
- Wrap it up very tightly in the foil and let it sit and continue to cook inside the foil on the kitchen counter for about another 1 1/2 hours.
- Whisk together the sour cream and horseradish and season with salt and pepper. Remove the string binding the roast, slice the meat and serve with the horseradish sauce on the side.
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