Perhaps this should be called Burger Quattro Formaggi after the classic Italian pasta dish or just simply the Cheese Lover’s Burger. You can use any types of cheese you like; I just happen to like this combination of nutty Swiss, creamy American, tangy goat, and salty Parmesan. All this burger needs is a thick slice of red beefsteak tomato and a few leaves of fresh arugula, a sort of homage to the Italian flag.

　　

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

　　4 slices Swiss cheese

　　4 slices ripe beefsteak tomato, each 1 inch thick

　　4 slices American cheese

　　4 round slices fresh goat cheese, each 1/2 inch thick

　　1/4 cup freshly grated Parmesan cheese

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

　　1 handful of arugula leaves

　　

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 a slice of Swiss and a basting cover during the last minute of cooking (see page 21). Add the tomato slices to the grill or pan, cover each with a slice of American, a slice of goat, and some Parmesan. Cover and melt for 1 minute.

　　

Step 3

Arrange some arugula on the bun bottoms and top each with a burger and a tomato slice. Cover with the bun tops and serve immediately.

　　Bobby Flay's Burgers, Fries, and Shakes