Crunchburger (aka the Signature Burger)

Name: Crunchburger (aka the Signature Burger)
Yield: Serves 4
Ingredients: 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean); Kosher salt and freshly ground black pepper; 1 1/2 tablespoons canola oil; 8 slices American cheese, each 1/4 inch thick; 4 potato hamburger buns, split; toasted (see page 15), if desired; 4 slices beefsteak tomato (optional); 4 leaves romaine lettuce (optional); 4 slices red onion (optional); Horseradish Mustard Mayonnaise (page 109), optional; 4 handfuls of potato chips

By Bobby Flay, Stephanie Banyas , and Sally Jackson

October 14, 2009

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.”

Recipe notes

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