Acapulco Cheeseburgers

Acapulco Cheeseburgers with Cilantro-Lime Fries

1 Roma Tomato
1 shallot
5 Cilantro sprigs
1/2 lime
2 Tbsp mayonnaise
1/2 tsp Chipotle powder
1 large potato, peeled
Olive Oil
Kosher Salt and Pepper
2 Brioche Buns, split
10-12 oz ground chuck
3 oz shredded Chihuahua cheese (or Monterey Jack)

Preheat oven to 450^F.  Line a baking sheet with foil and spray with cooking spray.  Set aside.

For Fries:  Cut potato into 1/4" sticks.  Place on prepared baking sheet and toss with 1 tbsp olive oil, 1/4 tsp salt and a pinch of pepper.  Bake 30-32 minutes, tossing fries every 10 minutes, until golden brown.

While potatoes are cooking, core tomato and cut into 1/2-inch dice.  Peel and halve the shallot and cut into 1/4-inch dice.  Mince cilantro leaves and stems.  Zest the lime and juice.  Form the ground chuck into 2 (5-inch) patties and season with salt and pepper.  Set aside.

For Chipotle Mayo:  Combine mayonnaise and chipotle powder until well mixed.  Cover and refrigerate until ready to use.

For Pico de Gallo:  Combine the diced tomato, diced shallot, 1 tsp lime juice (or to taste), half the cilantro and salt and pepper to taste.  Set aside.

For Burgers:  Heat a large non-stick skillet over medium heat.  Drizzle cut sides of buns with a little olive oil. Place buns, cut side down in hot skillet and cook until lightly toasted, 2-3 minutes.  Set buns aside and add the beef patties to the hot pan.  Cook until lightly charred and beef reaches minimum internal temperature of 160^F, 3-4 minutes per side.  Divide Chihuahua cheese between each burger, cover pan and remove from heat until cheese is melted, 2-3 minutes.

Remove potatoes from oven and garnish with remaining cilantro and the lime zest.

Spread the Chipotle Mayo on the bottom bun and add a burger patty on top of mayo.  Top with a serving of pico de gallo and the remaining bun half.   Serve with fries.

Excellent burger and the fries were delicious!

Bobby Flay's The Perfect Burger (aka The Crunch Burger)

I saw this on the Today Show a couple of weeks ago and decided to give it a try.  This is seriously "The Perfect Burger" as far as I'm concerned!  Juicy, sloppy, cheesy goodness!!  I may never cook hamburgers any other way ever again!  I put a little yellow mustard and catsup on my buttered and lightly toasted bottom bun, some Chipotle Sweet Relish, Dill Pickle chips, 2 thin slices of Beefsteak Tomato, Romaine Lettuce and Lay's Lightly Salted Potato Chips on the burger with a little Mayonnaise on the top bun.  Perfect Burger!  - Cathy, May 28, 2106

The Perfect Burger (aka The Crunch Burger)

Bobby Flay

 May. 16, 2016 at 8:15 AM

Samantha Okazaki / TODAY

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 (47 rated)

SERVINGS:

4

 Burger season is right around the corner! Avoid common mistakes and make this recipe from burger aficionado Bobby Flay.

Ingredients

• • 1½ pounds ground chuck (80/20)
  • Kosher salt and freshly ground black pepper
  • Canola oil
  • Thin slices of white American cheese
  • Thin slices of white cheddar cheese
  • Sliced beef steak tomatoes
  • Sliced dill pickles
  • Sliced red onion
  • Romaine lettuce
  • Martin's seeded soft burger buns
  • Lay's potato chips
  • 6-inch wooden skewers
  • Dijon mustard
  • Horseradish mustard
  • Ketchup

Preparation

1. Form the meat into 4 equal-sized patties (6-ounces each) no more than ¾-inch thick.  TIP 1 - 80/20 ground chuck is Bobby's preferred choice for burgers because of the relatively high fat content, guaranteeing a juicy burger.

2. Using your thumb, make a deep depression in the center of each burger to keep the burger from puffing up and bulging in the center. 

3. Season the outside of the burger liberally with salt and pepper.  Do not season the meat mixture itself or add herbs or onions or garlic to it.  That is meatloaf.  We are making burgers.

4. Heat a cast iron pan or griddle over high heat until it begins to slightly smoke.  Add a few teaspoons of canola oil and put the burgers in the pan or on griddle and do not touch until a crust has formed on the bottom, this will take at least 3 minutes. Once a crust has formed, use a metal spatula and flip over and continue cooking until a crust has formed on the bottom and cooked to desired doneness (MEDIUM) another 4 minutes. DO NOT PRESS ON THE BURGER.

5. Place 2 slices of cheese on each burger add a few splashes of water and immediately cover the pan tightly and cook until cheese is completely melted, about 30 seconds.

6. A soft bun with sesame seeds is the way to go. Lightly toast the bun (if desired) and place the burger on the bottom of the bun. Add desired toppings and a few potato chips. Place top of bun on top and place a skewer through the burger.  

Grandpa's Hamburgers

Every once in a while, my grandfather, Charles York, would get a yen to have hamburgers for lunch.   He made them in an iron skillet.  But before he would could the patties, he'd season the pan by cooking sliced onions in butter until they were golden brown and delicious.  The smell was amazing - and I didn't even LIKE onions when I was a kid!  He never used hamburger buns. He'd serve these fragrant, juicy patties on plain old white bread with your choice of mayonnaise, mustard, ketchup and dill pickle chips.  And the onions, of course.  Nothing fancy, but oh, so good!  


2 tablespoons butter
1 onion, halved and sliced
1 pound ground chuck
Salt and Black Pepper
White Bread, or Hamburger Buns if you prefer
Mayonnaise, Yellow Mustard, Ketchup, Dill Pickle Chips

Melt the butter in a large iron skillet over medium-low heat.  Add the onions, and cook, stirring occasionally until the onions begin to turn golden brown.  

Meanwhile, shape the ground chuck into 4 patties.  Once the onions are done, remove them to a small plate and increase the heat to medium-high. Then put the hamburger patties into the same skillet. Season with salt and black pepper.

Cook until they brown on the bottom, then flip and cook the other side until done.  Don't over-cook them or they will be dry.  Remove from the pan and serve on the bread or buns with the onions and whatever condiments you like on your burger!  

Yum!