I couldn’t do this book without including a blue cheese and bacon burger; the combination of a juicy burger, crisp, smoky bacon, and sharp and tangy blue cheese is just too good. You can top this burger with crumbled blue cheese or you can do what I often do and spoon some hot Blue Cheese Sauce (page 110) over the finished burger. Serve it with warm Homemade Potato Chips (page 98) and extra sauce for dipping; it’s insanely delicious. (See photograph on page 2.)

　　

Ingredients

serves 4

　　8 slices double-smoked bacon, each 1/4 inch thick

　　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

　　2 ounces blue cheese, crumbled (about 1/2 cup)

　　Chopped fresh flat-leaf parsley leaves, for garnish (optional)

　　4 hamburger buns, split; toasted (see page 15), if desired

　　

Step 1

Cook the bacon in a large sauté pan over medium heat until golden brown and slightly crisp, 3 to 4 minutes per side. Remove the bacon to a plate lined with paper towels.

　　

Step 2

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.

　　

Step 3

Cook the burgers, using the oil (see page 16) and topping each one with some cheese and a basting cover during the last minute of cooking (see page 21).

　　

Step 4

Place the burgers on the bun bottoms and top each with 2 slices of bacon and chopped parsley, if using. Cover with the bun tops and serve immediately.

　　Bobby Flay's Burgers, Fries, and Shakes