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.”

　　

Ingredients

Serves 4

　　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

　　

Step 1

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 2

Cook the burgers, using the oil (see page 16) and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking (see page 21).

　　

Step 3

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.

　　

Nutrition Per Serving

Per serving: 555.6 calories

　　433.3 calories from fat

　　48.1g total fat

　　16.7g saturated fat

　　128.3mg cholesterol

　　240.5mg sodium

　　1.5g total carbs

　　0.2g dietary fiber

　　0.2g sugars

　　27.3g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　From Burgers, Fries, and Shakes by Bobby Flay, Stephanie Banyas and Sally Jackson Copyright (c) 2009 by Bobby Flay, Stephanie Banyas and Sally Jackson Published by Clarkson Potter.Bobby Flay opened his first restaurant, Mesa Grill, in 1991 and quickly developed a following for his innovative southwestern cuisine. The restaurant continues to get high marks in the Zagat Survey for its regional American cuisine and has spawned two offshoots, Mesa Grill in Caesar's Palace Las Vegas and Mesa Grill Bahamas. He opened Bolo in 1993, Bar Americain in 2005, and Bobby Flay Steak in 2006. In addition to his restaurants, Bobby is the food correspondent for The Early Show on CBS and has hosted numerous popular cooking shows since his debut on the Food Network in 1996, from the Emmy-nominated Boy Meets Grill to the Iron Chef America series and Throwdown with Bobby Flay. This is his eighth book.

　　His website is www.bobbyflay.com.Stephanie Banyas has been Bobby Flay’s business assistant since 1997. She is a graduate of the French Culinary Institute and lives in New York City.Sally Jackson began working for Bobby Flay in 2001. A member of the theater company Eastcheap Rep, she is a New York City-based food writer and actress.